Description

These Salmon Croquettes are a delicious and nutritious seafood dish made with canned salmon, fresh vegetables, and Greek yogurt. Lightly coated in cornmeal and pan-fried to golden perfection, they offer a crispy exterior with a tender, flavorful interior. Perfect as an appetizer or light meal, they come with a zesty Greek yogurt dipping sauce that complements the savory croquettes beautifully.

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
⅓ 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)

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Instructions

Mix Ingredients: In a bowl, combine the drained salmon, diced red bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce if using, finely chopped parsley or cilantro, and the lightly beaten eggs. Mix thoroughly with a fork until all ingredients are well incorporated.
Shape Patties: Pour the finely ground cornmeal into a shallow dish. Form the salmon mixture into 8 equal-sized patties. Lightly coat both sides of each patty in the cornmeal, ensuring an even coating for a crispy crust.
Chill Patties: Place the coated patties on a parchment-lined baking sheet. Cover them with plastic wrap and refrigerate for at least 15 minutes, which helps the patties hold together during cooking. They can be chilled up to 1 day in advance.
Prepare Dipping Sauce: While the patties chill, whisk together the Greek yogurt, freshly squeezed lemon juice, Dijon mustard, a pinch of kosher salt, hot sauce if desired, and the optional chopped fresh herbs in a bowl. Refrigerate the sauce until ready to serve to allow flavors to meld.
Cook Patties: Heat ½ tablespoon of extra virgin olive oil in a nonstick skillet over medium heat. Cook the salmon patties in batches to avoid overcrowding, frying them until golden brown and crispy on both sides, about 3 minutes per side. Add the remaining olive oil as needed between batches.
Serve: Serve the hot, crispy salmon croquettes immediately with the prepared dipping sauce for a flavorful and satisfying dish.

Notes

For a gluten-free version, use finely ground yellow cornmeal instead of all-purpose flour.
The croquettes can be prepared in advance and chilled or frozen; reheat them in a skillet or oven to retain their crispiness.
Adjust the amount of hot sauce in both the croquettes and dipping sauce according to your spice preference.
Fresh herbs like parsley or cilantro add a fresh flavor, but you can substitute with basil or omit as preferred.
Be sure to drain the canned salmon well to avoid excess moisture that can make patties fall apart.
Use a nonstick skillet to prevent sticking and to achieve an even golden crust.

Prep Time: 30 minutes
Cook Time: 6 minutes
Category: Appetizer
Method: Frying
Cuisine: American