Salmon Croquettes Recipe

This recipe for Salmon Croquettes came to me courtesy of Ann Marie’s new Surf & Turf class. (Have you entered that giveaway yet?).

Featured in Lesson 5 (along with 14 other amazing seafood recipes), this recipe puts my typical salmon patties to shame. It’s not any harder than what I do, but it packs in much more flavor and a lot of vegetables, too! Because I’m now a nursing mom, I’m making an extra effort to eat more seafood and organ meats each week. These salmon croquettes are a hit, and will certainly be added to our meal rotation.

Salmon Croquettes

The Players

  • Wild salmon, canned or freshly steamed (where to find sustainably caught wild salmon)
  • Bread crumbs, dried or toasted — you can use sprouted or sourdough bread, or a gluten/grain-free bread* (3/4 cup)
  • Mayonnaise, preferably homemade (1/2 cup + extra for serving)
  • Onion, yellow or white (1 small)
  • Bell pepper, yellow, red, or orange (1 small)
  • Celery, organic if possible (1 stalk)
  • Parsley, fresh (1 small bunch)
  • Egg, pastured, organic (1)
  • Lemon, organic if possible (1)
  • Mustard, dijon (1 tsp)
  • Worcestershire sauce, organic and additive free if possible (1 tsp) (Easy Homemade Worcestershire Sauce Recipe)
  • Sea salt
  • Macadamia nut oil — cold pressed, unrefined, lard or tallow, pastured, or refined, expeller pressed coconut oil (1/4 cup)
  • Optional: Tabasco sauce, or any hot sauce (6 drops)

*I used a basic almond-flour bread (recipe to come).

The How-To

1. Peel and coarsely chop onion. Toss into the food processor.

2. Rinse and dry the bell pepper, celery, and parsley. Coarsely chop and add to the food processor. Process by pulsing on and off until everything is finely minced.

3. In a large mixing bowl, combine the canned or cooked salmon, 1/2 cup of the bread crumbs, finely minced vegetables, 1/2 cup mayonnaise,  egg, dijon mustard, worcestershire sauce, sea salt to taste, and optional tabasco.

4. Rinse and dry the lemon. Grate about 2 teaspoons of the zest and add to the bowl.

5. Mix all together with a large spoon and then shape into patties with your hands.

6. Spread the rest of the breadcrumbs out on a plate. Roll the patties in the crumbs to coat and set aside.

7. Heat up the macadamia nut oil, lard or coconut oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, until nicely browned and crispy. Cook only 4 patties at a time to avoid overcrowding.

8. Serve the patties with additional mayonnaise for dipping and a fresh green salad.

I’ve been getting seafood about twice a week, once as tuna salad and once as something else like Southwest Mussel Chowder or a simple baked fillet of some variety of fish. Our only organ meats of late have been liverwurst sandwiches about twice a week for lunch. I am *so* looking forward to the Surf & Turf class, so that I can get some variety to keep our seafood and organ meat selections fun. Plus, I want to go from eating these nutrient-dense foods twice a week to at least three or four now that I’m nursing again.

NOTICE OF DISCLOSURE: http://cmp.ly/5

(photo by dalboz17)

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Comments

  1. Anna says

    I made salmon croquettes for supper last night with plenty of extra so that I could enjoy it again for breakfast this morning :) My recipe is a bit different, though. I’ll include my ingr. in case you want to try a variation sometime – sorry I don’t have measurements – I just go by how it looks and holds together.

    1 can red sockeye salmon, drained and broken apart, and bones crushed up.
    a handful of bread crumbs or 5 or 6 saltines, crushed
    1 egg
    a tsp or so of dried dill, and some salt and a little pepper (I just add till it looks right to me :)
    juice from 1/2 a lemon
    some finely minced onion, maybe 1/2 of a medium sized one?

    We like to serve with homemade cheese grits (we’re from north FL panhandle, where seafood is often served w/ cheese grits :)

  2. Frosty says

    It would be helpful if it said how many it made? If I pay for recipes will that kind of information be available?

    • Joyce says

      The recipe also didn’t say how many cans of salmon to use. I used one, and that seemed to be the right amount for the other ingredients. For me, it made six croquettes about 3 inches in diameter and about 3/4 inches thick.

  3. says

    Would the mustard be crucial? I really don’t like mustard flavor …or does the flavor not stand out as mustardy once mixed with all the rest?
    Thanks for your help/thoughts! I love salmon, and these look so good :)

    (PS- I don’t see a button to subscribe to followup comments, but I’d love to know when a reply is posted.)

  4. Joyce says

    Having these for dinner tonite. Have tasted the uncooked mix, and it’s very bright and flavorful. I can’t wait to eat them cooked. Thanks for the recipe!

  5. Joyce says

    These croquettes were delicious! The mustard and Worcestershire sauce were spot on for flavor, but neither overwhelmed. I thought that the amount of veggies seemed like too much, but it was perfect. This didn’t taste like a meal made from fish-in-a-can, so it will be a go-to recipe due to flavor, simplicity, and cost consciousness. Served with couscous and haricot verts.

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