Description
Delicious and crispy salmon croquettes made with canned salmon, fresh vegetables, and flavorful seasonings, served with a tangy Greek yogurt dipping sauce. Perfect as a light dinner or appetizer, these croquettes combine a crunchy exterior with a moist, savory interior for a satisfying seafood dish.
Ingredients
Scale
For the Croquettes:
- 1 (15-ounce) can boneless, skinless salmon, drained
- 2 large eggs, lightly beaten
- 1 small red bell pepper, finely diced
- ½ small white or red onion, finely chopped
- ¼ cup nonfat plain Greek yogurt
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon celery salt
- ¼ teaspoon hot sauce (optional)
- 2 tablespoons finely chopped fresh parsley or cilantro
- â…“ cup finely ground yellow cornmeal or all-purpose flour
- 1 tablespoon extra virgin olive oil, divided
For the Dipping Sauce (Optional):
- ½ 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)
- ½ tablespoon chopped fresh parsley, cilantro, or basil (optional)
Instructions
- Make Croquette Mixture: In a bowl, combine the drained salmon, diced red bell pepper, finely chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, ground black pepper, celery salt, hot sauce if using, chopped fresh parsley or cilantro, and the lightly beaten eggs. Mix everything well using a fork until all ingredients are evenly incorporated.
- Shape and Coat: Place the finely ground yellow cornmeal in a shallow dish. Shape the salmon mixture into 8 even patties. Lightly coat both sides of each patty with the cornmeal by pressing them gently into the cornmeal to form a thin crust.
- Chill: Arrange the coated patties on a baking sheet lined with parchment paper. Cover the patties with plastic wrap and refrigerate for at least 15 minutes to help them firm up and hold their shape during cooking. You may chill them for up to 1 day if preparing in advance.
- Make Dipping Sauce: While the patties chill, prepare the dipping sauce by whisking together nonfat plain Greek yogurt, freshly squeezed lemon juice, Dijon mustard, a pinch of kosher salt, hot sauce if using, and chopped fresh herbs like parsley, cilantro, or basil if desired. Refrigerate the sauce if not serving immediately to keep it fresh.
- Cook Croquettes: Heat ½ tablespoon of extra virgin olive oil in a nonstick skillet over medium heat. Once hot, cook the salmon patties in batches. Fry each patty until it is golden brown and crispy on both sides, flipping carefully to avoid breaking, usually about 3-4 minutes per side. Add the remaining olive oil as needed between batches to ensure croquettes do not stick and develop a nice crust.
- Serve: Serve the croquettes hot directly from the skillet with the prepared dipping sauce on the side for a flavorful and satisfying meal or appetizer.
Notes
- You can substitute the yellow cornmeal with finely ground breadcrumbs or all-purpose flour for coating if desired.
- For added flavor, a squeeze of fresh lemon juice over the cooked croquettes brightens the dish.
- If you prefer a spicier kick, increase the amount of hot sauce in the mixture and dipping sauce.
- These croquettes can be frozen before cooking; freeze on a tray until firm, then store in a freezer bag for up to one month. Cook directly from frozen, adding extra cooking time.
- Using nonstick skillet and medium heat ensures even cooking without burning the croquettes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
