Description
These Salmon Croquettes are a delicious and healthy way to enjoy canned salmon! Flaky salmon, fresh vegetables, and flavorful seasonings are combined into tender croquettes, then pan-fried until golden brown and crispy. Served with a tangy dipping sauce, they’re perfect for a quick and easy meal or a satisfying snack.
Ingredients
Units
Scale
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For the Croquettes:
- 1 (15-ounce) can boneless, skinless salmon, drained
- 2 large eggs, lightly beaten
- 1 small red bell pepper, finely diced
- 1/2 small white or red onion, finely chopped
- 1/4 cup nonfat plain Greek yogurt
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon hot sauce (optional)
- 2 tablespoons finely chopped fresh parsley or cilantro
- 1/3 cup finely ground yellow cornmeal or all-purpose flour
- 1 tablespoon extra virgin olive oil, divided
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For the Dipping Sauce (Optional):
- 1/2 cup nonfat plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Pinch of kosher salt
- 2–3 dashes hot sauce (optional)
- 1/2 tablespoon chopped fresh parsley, cilantro, or basil (optional)
Instructions
- Make Croquette Mixture: In a bowl, combine drained salmon, bell pepper, onion, Greek yogurt, Worcestershire sauce, salt, pepper, celery salt, hot sauce (if using), parsley, and beaten eggs. Mix well with a fork.
- Shape and Coat: Place cornmeal in a shallow dish. Shape salmon mixture into 8 patties. Lightly coat both sides of each patty in cornmeal.
- Chill: Place patties on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 15 minutes (or up to 1 day).
- Make Dipping Sauce: While patties chill, whisk together Greek yogurt, lemon juice, Dijon mustard, salt, hot sauce (if using), and herbs (if using) in a bowl. Refrigerate if not serving immediately.
- Cook Croquettes: Heat ½ tablespoon olive oil in a nonstick skillet over medium heat. Cook patties in batches until golden brown and crispy on both sides. Add remaining oil as needed.
- Serve: Serve hot with the dipping sauce.
Notes
- Use sustainably sourced canned salmon and ensure bones and skin are removed.
- Adjust the amount of hot sauce to your preference.
- To bake the croquettes, preheat the oven to 400°F (200°C) and bake for 8 minutes per side, or until golden brown and cooked through.
- Store leftovers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
- Freeze cooked croquettes in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 croquette
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg
