Before the era of widespread refrigeration, most of the commercial salmon catch was smoked or canned so it could be stored until the next season. And there was plenty to can in those days, because the salmon population was not threatened by overfishing or pollution of their habitat. As a result, canned salmon became a fixture on grocery store shelves and in home pantries across the United States, and the salmon croquette became a specialty of American cooking. I recall my mother opening a can of salmon for a quick dinner, mixing it with egg, bread crumbs, and some seasonings, patting the mixture into cakes, and sautéing them until golden on both sides. These days, it is not difficult to procure fresh salmon, and that is what I prefer for my croquettes, though always shopping with sustainability of the fish in mind. The price difference between canned and fresh is unexpectedly small, and it takes but a few minutes to cook salmon steaks or fillets—in the oven or in the microwave—for the croquettes. The payoff is, as is generally true, the taste difference: fresh is the best. The croquettes make a pretty focus for a brunch or light dinner menu, as here, or serve them as an unusual side dish for breakfast with eggs cooked any style.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.