Description
These Salmon Croquettes are a quick and flavorful dish made with canned salmon, fresh vegetables, and a mix of spices, lightly pan-fried to a golden crisp. Paired with a tangy Greek yogurt dipping sauce, they make a perfect appetizer 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
- Combine Ingredients: In a bowl, combine the drained salmon, diced bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce if using, chopped parsley, and beaten eggs. Mix thoroughly with a fork to combine all ingredients evenly.
- Form Patties: Pour the cornmeal into a shallow dish. Shape the salmon mixture into 8 equal-sized patties. Lightly coat both sides of each patty with the cornmeal to create a crispy crust.
- Chill Patties: Place the patties onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 15 minutes, which helps them hold together during cooking. You may refrigerate for up to 1 day if preparing ahead.
- Prepare Dipping Sauce: While patties chill, whisk together Greek yogurt, freshly squeezed lemon juice, Dijon mustard, kosher salt, hot sauce if desired, and chopped herbs if using in a bowl. Chill in the refrigerator if not serving immediately.
- Cook Croquettes: Heat ½ tablespoon of olive oil in a nonstick skillet over medium heat. Carefully add the patties in batches, cooking each side until golden brown and crispy, about 3 minutes per side. Add the remaining olive oil as needed between batches to prevent sticking and maintain crispiness.
- Serve: Serve the salmon croquettes hot alongside the prepared dipping sauce for a delicious, savory dish.
Notes
- Refrigerating the patties before cooking helps them firm up and reduces risk of falling apart during frying.
- You can substitute cornmeal with all-purpose flour if desired for coating.
- The dipping sauce is optional but adds a fresh and tangy complement to the croquettes.
- Adjust hot sauce quantity according to your spice preference.
- These croquettes can be served as an appetizer or a main dish paired with a salad or steamed vegetables.
