Memory, Served Warm
Salmon Croquettes, Then and Now
From Harlem mornings to Manhattan nights—memory, refined on a simple plate
There was a time when salmon croquettes meant morning.
They sat on the plate beside scrambled eggs and a bowl of grits—simple, filling, and full of comfort. It was the breakfast of my childhood.
Later, they meant something else.
After a long night of hanging out, I often found myself at the world-famous Harlem eatery, Wells—where sometimes it was chicken and waffles, and sometimes, salmon croquettes. The kind of place that met you exactly where you were, no questions asked.
After a long night of hanging out, I often found myself at the world-famous Harlem eatery, Wells—where sometimes it was chicken and waffles, and sometimes, salmon croquettes. The kind of place that met you exactly where you were, no questions asked.
I don’t know when was the last time I met the sunrise dressed from the night before.
But I remember it.
Later, in a small Spanish tapas spot in downtown Manhattan, I met croquettes again—only this time, they spoke a different language. Smaller. Softer. Crisp on the outside, almost creamy within. Elegant in a way that made you pause between bites.
I fell in love all over again.
I never gave up my Southern croquette.
But I made room for this one too.
Tonight, dinner came together simply. Someone had given me a small can of salmon, and I knew exactly what I wanted to do with it.
Not breakfast.
Not nostalgia alone.
But something in between—memory, refined.
My dinner was salmon croquettes, a green bean salad made from a can someone had also given me—something I truly had no idea what to do with—and a side of Spanish rice, left over from a few days ago.
A quiet, delicious meal—just for me.
🐟 French-Style Salmon Croquettes (Small Batch)
Ingredients
1 small can salmon, drained and flaked
1 tbsp butter
1 tbsp flour
½ cup oat milk
1 tbsp finely minced shallot (or onion)
1 tsp Dijon mustard
1 tbsp fresh herbs (parsley, dill, or chives)
Optional: squeeze of lemon
Salt and pepper to taste
For coating:
Flour
1 egg, beaten
Breadcrumbs or panko
Method
1. Make the base
In a small pan, melt butter and gently cook the shallots until soft. Stir in flour and cook briefly. Slowly whisk in milk to form a smooth, thick béchamel.
2. Build the filling
Fold in the salmon, Dijon, herbs, and lemon. Taste and adjust seasoning. The mixture should be soft but hold together.
3. Chill
Refrigerate for at least 1 hour until firm.
4. Shape
Form into small oval croquettes—more like little logs than patties.
5. Bread
Coat lightly in flour, dip in egg, then roll in breadcrumbs.
6. Cook
Pan-fry in a small amount of oil until golden on all sides.
Air Fryer (Lighter Option):
Preheat to 375°F
Lightly spray croquettes with oil
Cook 8–10 minutes, turning halfway through
🥗 Simple Green Bean Salad (From the Pantry)
1 can green beans, drained
Olive oil
Splash of vinegar (or lemon)
Salt, pepper
Optional: sliced onions or herbs
Toss and let sit a few minutes to wake everything up.
My dinner was salmon croquettes, a green bean salad made from a can someone had also given me—something I truly had no idea what to do with—and a side of Spanish rice, left over from a few days ago.
On the side, a quick aioli—just mayonnaise, a little lemon juice, and a touch of hot sauce, stirred together without much thought and exactly right.
A quiet, delicious meal—just for me.