Every Wednesday I workout with a personal trainer for an hour. Doesn’t that sound fancy. It’s actually an exercise class based around boxing that they have in my building each week. It makes me feel good; after the class is over anyway. So to reward myself for putting in the effort every. single. week. I make these on Wednesday’s. Heaven, absolute heaven in my opinion.
My family has made these at least once a week for my entire lifetime. I’ve never asked my mother if her mother made them (she died when my mom was 12), but I know that my step-grandmother did. My mother always made these into patties and fried them in a cast iron skillet in about a half inch of oil (canola or vegetable oil not olive because of the high heat). But after I had both of my kids, standing in front of the stove for more than 30 minutes became a really big inconvenience, so I adapted the recipe to be able to deep fry multiple batches at once. This recipe is the result. I love it!
P.S. My family calls these Salmon balls, but that just sounds wrong on the internet, so Salmon Bombs are born.
I love this brand of salmon, so I usually stock up on it when I find it on sale. But a couple of weeks ago we were out and I stopped in at ALDI’s and tried their brand and it was really good!
Flake the salmon.
Pour in the 2 capfuls of lemon juice. I almost always cheat and use the bottled.
Toss in the diced onion and panko.
Give it some salt and pepper.
Don’t forget to add flour and cornmeal.
Mix gently and test if you need more flour.
Roll into balls.
Deep fry in a few inches of canola oil. I love my brass spider. I use almost daily. 
Sit back and try not to eat the entire batch yourself.
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Here’s the handy dandy recipe I use each week.
Salmon Bombs
Ingredients
- 14 3/4 ounce can of Pink Salmon
- 1/2 cup finely diced onion
- 2 tsp. lemon juice
- dash of salt
- 1 tsp. pepper
- 1/2 cup panko breadcrumbs
- 1/8 cup cornmeal
- 1/8 cup flour
Instructions
- Drain off some of the liquid from the can of salmon.
- Flake the salmon in a large mixing bowl.
- Add the diced onion, salt, pepper, lemon juice, panko, cornmeal and flour and mix until it holds together.
- If your mixture seems too tacky, add flour until the mixture will hold together without being wet.
AND what? Deep fry or bake?
Yes, deep fry them. You could bake them, but I love the crispyness you get from deep frying!
Oh I want these!! Thanks for sharing at the What’s for Dinner party! Have a fantastic week.
We will love your Salmon Croquettes, one of our favorites! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
They look so delicious! Thank you for sharing at Sweet Inspiration Link Party 139
Tracie, thanks so much for partying with us at the #WednesdayAIMLinkParty 29! Shared ♥