Ingredients
Scale
- 15 ounces of canned boneless, skinless salmon packed in water, look for a sustainable brand, and make sure the bones/skin are removed
- Two large eggs
- One small red bell pepper, finely diced
- ½ small white or red onion, finely chopped
- ¼ cup of nonfat plain Greek yogurt
- Two teaspoons of Worcestershire sauce
- One teaspoon of kosher salt
- One teaspoon of ground black pepper
- ½ teaspoon of celery salt
- ¼ teaspoon of hot sauce optional; you can also use Tabasco
- Two tablespoons of well chopped fresh parsley or cilantro
- ⅓ cup of finely ground yellow cornmeal or all-purpose flour
- One tablespoon of extra virgin olive oil divided (for cooking the patties)
For the dipping sauce
- ½ cup of nonfat plain Greek yogurt
- Two teaspoons of freshly squeezed lemon juice
- One teaspoon of Dijon mustard
- A pinch of kosher salt
- 2 to 3 sprays of hot sauce (optional ingredient)
- ½ tablespoon of chopped fresh parsley, cilantro, or basil (optional ingredients )
Instructions
- Place the salmon in a large mixing basin after draining it completely.
- In a separate bowl, lightly beat the eggs.
- Pour in the onion, bell pepper, kosher salt, Greek yogurt Worcestershire, celery salt, pepper, spicy sauce, parsley, and beaten eggs to the bowl with the salmon.
- Mix with a fork until everything is equally incorporated.
- In a shallow dish, place the cornmeal (a pie plate also works well here). Place a sheet pan near the cornmeal and line it with parchment paper.
- Form the salmon mix into eight individual patties, then cover each patty lightly with cornmeal on both sides. Squeeze the patties softly with your hands to shape them, eliminating any excess liquid that may fall out.
- Gently but firmly press them together so that they stay together. The patties will seem wet, loose, and delicate, but try to be patient and give it your all; they’ll turn out great! As you make the patties, place them on the baking pan.
- Chill the patties in the refrigerator for 15 minutes or up to one whole day after covering the pan with plastic.
- Make the dipping sauce while the patties are chilling: Combine the lemon juice, Greek yogurt, salt, Dijon, spicy sauce, and herbs in a medium mixing basin. If you’re not going to serve the dipping sauce within the next 30 minutes, keep it refrigerated.
- In a large non-stick skillet, heat ½ tablespoon of oil over medium heat to cook the patties.
- Swirl the pan until the oil is hot and shimmering, then gently arrange the first set of patties in the skillet so that they don’t touch (4 patties at a time can fit into some skillets, but if yours isn’t large enough, you may need to cook more batches).
- Cook for 3 to 4 minutes on each side, or until the exteriors are crisped up and golden and the insides are done. Repeat with the remaining patties, adding the leftover ½ tablespoon of olive oil and swirling it in. If the croquettes start to stick at any time, add extra oil as needed.
- You can keep the croquettes warm in a 250°F oven between batches if required. Serve immediately with dipping sauce.
This recipe for salmon croquettes ends up with really delicious results, and you can serve them as a treat for your loved ones to enjoy. The entire cooking duration for this recipe is 50 minutes, including a prep time of 30 minutes and a cook time of 6 minutes.
For more recipe ideas on making salmon croquettes, you definitely should watch this video recipe.