Description
Delicious and crispy Salmon Croquettes made with canned salmon, fresh vegetables, and a blend of flavorful seasonings. These patties are lightly coated with cornmeal and pan-fried to golden perfection, served with a tangy Greek yogurt dipping sauce. Perfect as a quick snack or light meal.
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
- Mix Ingredients: In a bowl, combine the drained salmon, diced red bell pepper, finely chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce (if using), chopped parsley, and beaten eggs. Mix everything well using a fork until fully combined.
- Shape Patties: Place cornmeal in a shallow dish. Shape the salmon mixture into 8 even-sized patties. Lightly coat both sides of each patty with the cornmeal to create a crispy outer layer.
- Chill Patties: Arrange the patties on a parchment-lined baking sheet, cover them with plastic wrap, and refrigerate for at least 15 minutes. This chilling step helps the patties hold together while cooking and can be done up to 1 day in advance.
- Prepare Dipping Sauce: While the patties chill, whisk together Greek yogurt, lemon juice, Dijon mustard, a pinch of kosher salt, hot sauce (if using), and chopped herbs (if using) in a bowl. Refrigerate until ready to serve.
- Cook Patties: Heat ½ tablespoon of olive oil in a nonstick skillet over medium heat. Cook the patties in batches, adding more oil as needed, until they are golden brown and crispy on both sides, about 3 minutes per side.
- Serve: Serve the hot salmon croquettes immediately with the prepared dipping sauce on the side for a flavorful complement.
Notes
- For best texture, finely dice the bell pepper and onion uniformly.
- Chilling the patties before cooking helps them hold their shape better.
- Use cornmeal for a crunchier crust or all-purpose flour for a lighter coating.
- The dipping sauce is optional but adds a nice tangy flavor.
- Leftover croquettes can be refrigerated for up to 2 days and reheated gently in a skillet.
- You can customize the herbs in the croquettes and sauce based on preference.
