Get a FREE copy of my report The 7 Most Shocking Things the Health Food Industry
Will Never Tell You
+ my newsletter AND special health deals!

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)

Print Friendly
Sharing Is Rebellious! ENJOY.


The following two tabs change content below.
I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.

Latest posts by Kristen Michaelis (see all)

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with Food Renegade's ideals and that I believe would be of value to my readers. You may read my full disclosure statements here.







14 Responses to Salmon Croquettes Recipe
  1. foodNW
    August 10, 2010 | 1:42 pm

    Salmon Croquettes Recipe | Food Renegade – This recipe for Salmon Croquettes came to me courtesy of Ann Marie’s new … http://ow.ly/18vT15

    This comment was originally posted on Twitter

  2. City Share
    August 10, 2010 | 2:53 pm

    These sound awesome. I love salmon croquettes, or I usually call them salmon cakes. These sound better than the ones I make too. I will give them a try.
    .-= City Share´s last blog post …Crock Pot Greens =-.

    • KristenM
      August 10, 2010 | 3:18 pm

      I usually call them salmon patties. :)

  3. Lovelyn
    August 10, 2010 | 2:55 pm

    I love salmon croquettes. They remind me of my childhood. They’re one of the few foods my father knew how to make. Whenever my mother was away he’d make them.
    .-= Lovelyn´s last blog post …Hair Complaints =-.

    • KristenM
      August 10, 2010 | 3:18 pm

      My dad made a killer chili.

  4. Tracee
    August 10, 2010 | 3:16 pm

    These look delicious. My five year old will finally eat salmon now, this might be a way to also get some veggies into him as well.

  5. Anna
    June 30, 2011 | 5:25 pm

    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 :)

  6. Abbie
    December 31, 2011 | 2:37 pm

    These look absolutely delicious. I’m making them tonight!

  7. Frosty
    March 22, 2012 | 3:22 pm

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

    • Joyce
      January 8, 2014 | 9:23 pm

      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.

  8. Krystal Wight Armstrong
    October 7, 2013 | 8:47 pm

    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.)

    • Joyce
      January 8, 2014 | 9:21 pm

      The mustard definitely doesn’t stand out in this recipe.

  9. Joyce
    January 7, 2014 | 4:06 pm

    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!

  10. Joyce
    January 8, 2014 | 9:19 pm

    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.

Leave a Reply

Wanting to leave an <em>phasis on your comment?

Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.