Main Dishes
Salmon Croquettes
Description
Salmon Croquettes are a classic Southern dish that sound fancy, but it’s easy enough for a weeknight dinner! They’re made with mostly pantry ingredients and pan-fried to crispy perfection. Don’t skip the creamy dipping sauce!
Ingredients
- 15 ounces canned boneless, skinless salmon packed in water* look for a sustainable brand and make sure the bones/skin are removed
- 2 large eggs
- 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; I used Tabasco
- 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 cooking the patties)
- FOR THE DIPPING SAUCE (Optional):
- ½ cup nonfat plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
Directions
- Drain the salmon well and place in a large mixing bowl.
- Lightly beat the eggs in a separate bowl.
- To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.
- With a fork, mix until evenly combined.
