Description
These Salmon Croquettes are a delicious and nutritious dish perfect for a quick lunch or dinner. Made with canned salmon, fresh vegetables, and lightly coated in cornmeal, they are pan-fried until golden and served with a tangy Greek yogurt dipping sauce. This recipe yields crispy, flavorful patties that are easy to prepare and full of protein.
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, finely diced red bell pepper, finely chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce if using, chopped parsley or cilantro, and beaten eggs. Mix thoroughly with a fork until all ingredients are well incorporated.
- Shape and Coat: Place the cornmeal in a shallow dish. Shape the salmon mixture into 8 evenly sized patties. Lightly coat both sides of each patty with the cornmeal, making sure they are evenly covered to help create a crispy exterior when fried.
- Chill: Arrange the coated patties on a parchment-lined baking sheet. Cover them with plastic wrap, and refrigerate for at least 15 minutes to allow them to firm up, which helps maintain their shape during cooking. You may refrigerate for up to 1 day if preparing ahead.
- Make Dipping Sauce: While the patties chill, prepare the optional dipping sauce by whisking together the nonfat plain Greek yogurt, freshly squeezed lemon juice, Dijon mustard, a pinch of kosher salt, and optional hot sauce and herbs in a bowl. Refrigerate the sauce if not serving immediately.
- Cook Croquettes: Heat half a tablespoon of extra virgin olive oil in a nonstick skillet over medium heat. Cook the patties in batches, frying them until they are golden brown and crispy on both sides, about 3-4 minutes per side. Add the remaining oil as needed between batches to prevent sticking and ensure even frying.
- Serve: Serve the hot salmon croquettes with the prepared dipping sauce for a flavorful and satisfying meal.
Notes
- Using canned salmon makes this recipe quick and easy, but fresh cooked salmon can also be used.
- Chilling the patties before frying helps them hold their shape better during cooking.
- You can substitute cornmeal with all-purpose flour but cornmeal provides extra crunch.
- Adjust the seasoning and hot sauce quantities to your preference for more or less heat.
- These croquettes are best served fresh but can be reheated gently in a skillet.
- For a gluten-free version, ensure cornmeal is certified gluten-free and omit Worcestershire sauce if it contains gluten.
