There’s something incredibly satisfying about a crispy on the outside, tender on the inside salmon croquette. These little bites of joy are packed with flavor, easily made with pantry staples, and are a fantastic way to enjoy canned salmon. Not only are they a delicious option for lunch or dinner, but they also make for a great appetizer. Let’s dive into the world of salmon croquettes!
Why It Deserves a Spot
Salmon croquettes are the epitome of comfort food while being quick and easy to prepare. They are not only budget-friendly but also versatile, allowing you to customize the flavors to suit your palate. The best part? You can whip up a batch in under 30 minutes, making them perfect for a weeknight meal or a gathering with friends. Plus, they are a great way to incorporate more fish into your diet, promoting healthy eating without sacrificing taste.
What Goes In
To make these scrumptious salmon croquettes, you’ll need the following ingredients:
- 15 ounces canned boneless, skinless salmon – Look for a sustainable brand and ensure the bones and skin are removed.
- 2 large eggs – These will help bind everything together.
- 1 small red bell pepper – Finely diced for a pop of color and sweetness.
- ½ small white or red onion – Finely chopped for added flavor.
- ½ cup nonfat plain Greek yogurt – Adds creaminess and a healthy twist.
- 2 teaspoons Worcestershire sauce – For a hint of umami.
- 1 teaspoon kosher salt – Essential for enhancing flavors.
- 1 teaspoon ground black pepper – For a little kick.
- ½ teaspoon celery salt – Adds a unique flavor dimension.
- ½ teaspoon hot sauce – Optional; I used Tabasco for a spicy touch.
- 2 tablespoons finely chopped fresh parsley or cilantro – Fresh herbs elevate the taste.
- ½ cup finely ground yellow cornmeal or all-purpose flour – For a crispy exterior.
- 1 tablespoon extra virgin olive oil – Divided for cooking the patties.
- ½ cup nonfat plain Greek yogurt – For the creamy dipping sauce.
- 2 teaspoons freshly squeezed lemon juice – Brightens the sauce.
- 1 teaspoon Dijon mustard – Adds a tangy flavor.
- Pinch kosher salt – Seasoning for the sauce.
- 2 to 3 dashes hot sauce – Optional for extra heat.
- 1 tablespoon chopped fresh parsley, cilantro, or basil – Optional garnish for the sauce.
Tools & Equipment Needed
- Mixing bowl – For combining all the ingredients.
- Non-stick skillet – Ideal for frying the croquettes without sticking.
- Spatula – For flipping the croquettes.
- Measuring cups and spoons – To ensure accurate ingredient quantities.
- Knife and cutting board – For chopping vegetables and herbs.
Mastering Salmon Croquettes: How-To
Step 1: Prepare the Ingredients
Begin by draining the canned salmon thoroughly and flaking it with a fork to break it up into smaller pieces. In a large mixing bowl, combine the flaked salmon with the diced red bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, eggs, kosher salt, black pepper, celery salt, and optional hot sauce. Stir until the mixture is well combined.
Step 2: Add Fresh Herbs and Coating
Fold in the finely chopped parsley or cilantro, and then gradually add the cornmeal or flour. Mix until the ingredients are evenly distributed and the mixture holds together. If it feels too wet, add a bit more cornmeal or flour until you can form it into patties.
Step 3: Form the Patties
Using your hands, shape the mixture into small patties, about 2-3 inches in diameter. Place them on a plate or tray as you form each one.
Step 4: Heat the Skillet
In a non-stick skillet, heat ½ tablespoon of extra virgin olive oil over medium heat. Once the oil is hot, add a few patties to the skillet, making sure not to overcrowd them.
Step 5: Cook the Croquettes
Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil. Repeat with the remaining patties, adding more oil as necessary.
Step 6: Prepare the Dipping Sauce
While the patties are cooking, prepare your dipping sauce by combining the Greek yogurt, lemon juice, Dijon mustard, pinch of salt, and optional hot sauce in a small bowl. Mix well until smooth.
Step 7: Serve and Enjoy
Serve the salmon croquettes warm with the creamy dipping sauce on the side. Garnish with additional fresh herbs if desired.
Texture-Safe Substitutions
- For a gluten-free option: Use finely ground cornmeal instead of all-purpose flour.
- For a dairy-free version: Substitute Greek yogurt with a plant-based yogurt.
- For added flavor: Mix in some minced garlic or a teaspoon of lemon zest.
- For a spicy kick: Incorporate diced jalapeños into the mixture.
Steer Clear of These
When preparing salmon croquettes, it’s best to avoid the following:
- Using salmon with bones or skin, as it can affect the texture and taste of the croquettes.
- Overmixing the ingredients, as this can lead to tough patties.
- Cooking at too high of a temperature, which can cause the outside to burn before the insides are cooked through.
Save for Later: Storage Tips
To store leftover salmon croquettes:
- Place them in an airtight container in the refrigerator for up to 3 days.
- To freeze, lay them flat on a baking sheet until firm, then transfer to a freezer-safe container and store for up to 2 months.
- Reheat in a skillet over medium heat or bake in the oven until warmed through.
Handy Q&A
Can I use fresh salmon instead of canned?
Absolutely! If using fresh salmon, you’ll want to cook it first and then flake it into small pieces before mixing it with the other ingredients.
Can I bake these instead of frying?
Yes! You can bake the croquettes at 400°F for about 20-25 minutes, flipping halfway through, until they are golden and crispy.
What should I serve with salmon croquettes?
These croquettes pair wonderfully with a fresh salad, steamed vegetables, or even a side of sticky sesame orange glazed salmon with rice.
Can I make the mixture ahead of time?
Yes, you can prepare the salmon mixture a day in advance and store it in the refrigerator. Just be sure to shape and cook the croquettes when you’re ready to serve.
Ready, Set, Cook
Now that you have all the tips, tricks, and a fantastic recipe for salmon croquettes, it’s time to hit the kitchen! These croquettes are sure to impress your family and friends, while also being a delightful addition to your meal rotation. Enjoy experimenting with flavors and variations, and don’t forget to dip into that creamy sauce for the ultimate experience. Happy cooking!
Salmon Croquettes
Ingredients
Equipment
Method
- Begin by draining the canned salmon thoroughly and flaking it with a fork to break it up into smaller pieces. In a large mixing bowl, combine the flaked salmon with the diced red bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, eggs, kosher salt, black pepper, celery salt, and optional hot sauce. Stir until the mixture is well combined.
- Fold in the finely chopped parsley or cilantro, and then gradually add the cornmeal or flour. Mix until the ingredients are evenly distributed and the mixture holds together. If it feels too wet, add a bit more cornmeal or flour until you can form it into patties.
- Using your hands, shape the mixture into small patties, about 2-3 inches in diameter. Place them on a plate or tray as you form each one.
- In a non-stick skillet, heat ½ tablespoon of extra virgin olive oil over medium heat. Once the oil is hot, add a few patties to the skillet, making sure not to overcrowd them.
- Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil. Repeat with the remaining patties, adding more oil as necessary.
- While the patties are cooking, prepare your dipping sauce by combining the Greek yogurt, lemon juice, Dijon mustard, pinch of salt, and optional hot sauce in a small bowl. Mix well until smooth.
- Serve the salmon croquettes warm with the creamy dipping sauce on the side. Garnish with additional fresh herbs if desired.
Notes
- For a gluten-free option, use finely ground cornmeal instead of all-purpose flour.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt.
- You can prepare the salmon mixture a day in advance and store it in the refrigerator.
