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Homemade Salmon Croquettes photo

Salmon Croquettes

These Salmon Croquettes are crispy, tender, and packed with flavor! A quick and easy delight perfect for any meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Croquettes:
  • 15 ounces canned boneless, skinless salmon drained and flaked
  • 2 large eggs
  • 1 small red bell pepper finely diced
  • ½ small white or red onion finely chopped
  • ½ cup nonfat plain Greek yogurt for croquettes
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon celery salt
  • ½ teaspoon hot sauce optional
  • 2 tablespoons finely chopped fresh parsley or cilantro
  • ½ cup finely ground yellow cornmeal or all-purpose flour
  • 1 tablespoon extra virgin olive oil divided for cooking
For the Dipping Sauce:
  • ½ cup nonfat plain Greek yogurt for dipping sauce
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 pinch kosher salt for sauce
  • 2 to 3 dashes hot sauce optional for extra heat
  • 1 tablespoon chopped fresh parsley, cilantro, or basil for garnish

Equipment

  • Mixing bowl
  • Non-stick skillet
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Preparation Steps:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.