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Homemade Salmon Croquettes photo

Salmon Croquettes

There’s something so comforting and satisfying about a well-made salmon croquette. These little patties are not…
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Prep Time 30 minutes
Cook Time 6 minutes
Total Time 50 minutes
Servings 8 patties

Equipment

  • Large Mixing Bowl
  • Small Bowl
  • shallow dish (pie plate)
  • Sheet Pan
  • Parchment Paper
  • nonstick skillet
  • Spatula
  • Plastic Wrap
  • Oven

Ingredients
  

Ingredients

  • 15 ouncescanned boneless skinless salmon packed in water*look for a sustainable brand and make sure the bones/skin are removed
  • 2 large eggs
  • 1 small red bell pepperfinely diced
  • 1/2 small white or red onionfinely chopped
  • 1/4 cupnonfat plain Greek yogurt
  • 2 teaspoonsWorcestershire sauce
  • 1 teaspoonkosher salt
  • 1 teaspoonground black pepper
  • 1/2 teaspooncelery salt
  • 1/4 teaspoonhot sauceoptional; I used Tabasco
  • 2 tablespoonsfinely chopped fresh parsley or cilantro
  • 1/3 cupfinely ground yellow cornmeal or all-purpose flour
  • 1 tablespoonextra virgin olive oildivided for cooking the patties
  • 1/2 cupnonfat plain Greek yogurt
  • 2 teaspoonsfreshly squeezed lemon juice
  • 1 teaspoonDijon mustard
  • Pinchkosher salt
  • 2 to 3 dasheshot sauceoptional
  • 1/2 tablespoonchopped fresh parsleycilantro or basil (optional)

Instructions
 

Instructions

  • Drain the 15 ounces canned salmon very well and place in a large mixing bowl. Flake the salmon with a fork as you add it to the bowl; remove any remaining bones or skin if present.
  • Lightly beat the 2 large eggs in a separate small bowl.
  • To the bowl with the salmon, add 1 small finely diced red bell pepper, 1/2 small finely chopped white or red onion, 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), and 2 tablespoons finely chopped fresh parsley or cilantro. Add the beaten eggs.
  • Use a fork to mix the salmon and remaining ingredients until evenly combined. The mixture will be moist; break up any large chunks of salmon as you mix.
  • Pour 1/3 cup finely ground yellow cornmeal or all-purpose flour into a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and set it next to the cornmeal.
  • Shape the salmon mixture into 8 even patties. To shape each patty, squeeze lightly with your hands to form a compact patty and discard any small amount of liquid that may come out. Press gently but firmly so the patties hold together; they will feel loose and delicate.
  • Lightly coat both sides of each patty in the cornmeal or flour, shaking off excess, and place the coated patties on the prepared sheet pan.
  • Cover the sheet pan tightly with plastic wrap and refrigerate the patties for at least 15 minutes or up to 1 day.
  • While the patties chill, make the dipping sauce: in a medium bowl whisk together 1/2 cup nonfat plain Greek yogurt, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, a pinch of kosher salt, 2 to 3 dashes hot sauce (optional), and 1/2 tablespoon chopped fresh parsley, cilantro, or basil (optional). Refrigerate the sauce if you will not serve it within 30 minutes.
  • Heat 1/2 tablespoon extra virgin olive oil in a large nonstick skillet over medium heat until the oil is hot and shimmering. Swirl the pan to coat.
  • Place as many patties as fit in a single layer without touching (do not overcrowd). Cook 3 to 4 minutes on the first side until the underside is crisp and golden, then gently flip and cook 3 to 4 minutes on the second side until golden and cooked through. Handle patties gently—they are delicate.
  • After the first batch, add the remaining 1/2 tablespoon extra virgin olive oil to the skillet, swirl to coat, and cook the remaining patties the same way. If patties begin to stick, add small additional amounts of oil as needed.
  • If desired, keep cooked croquettes warm in a 250°F oven while you finish remaining batches. Serve hot with the prepared dipping sauce.

Notes

*Depending upon the size of salmon cans available at your store, you may have a little more or less than 15 ounces if you use the full amount in the cans; err on the side of a little more salmon, vs. less (for example, if your store carries 6-ounce cans, use 3 for 18 ounces of salmon total vs. 2 for only 12 ounces salmon total).
TO BAKE IN THE OVEN(will be drier than stovetop method but certainly very edible!): Preheat the oven to 400 degrees F. Arrange the patties on the baking sheet as directed (no need to refrigerate). Mist the tops with nonstick spray. Bake in the center of the oven for 8 minutes. Remove the pan from the oven, gently flip the patties, and coat the other side with nonstick spray. Return to the oven and continue baking until the croquettes are golden and cooked through, about 8 to 10 minutes more.
TO STORE: Refrigerate croquettes in an airtight storage container for up to 2 days.
TO REHEAT: Very gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Place croquettes on a parchment-lined baking sheet and freeze until solid. Transfer the frozen croquettes to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.