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Salmon Croquettes

I realize that this recipe may not sit well with some of you, mainly because it uses canned salmon.

Canned fish can get a bad rap.

But salmon croquettes are a favorite around my house. And the fact that they are incredibly easy to throw together makes them all the more tempting to make frequently.

I like to stuff mine full with vegetables, tossing whatever needs to get used up into the food processor.  The recipe varies each time I make it but the basics are there, bread crumbs, egg, salmon, and parsley.

Frequently people ask me if they can use their blender instead of a food processor to do the heavy lifting… aka chopping.

I actually don’t know the answer to that because my food processor is my go-to gadget.  It seriously gets used almost daily at my house and it absolutely clutch when making salsas, pie dough, and quinoa salads. Honestly I don’t know what I would do without it. If you don’t have one, you can get one for pretty cheap at Target or a Macy’s sale. You really don’t need a fancy one. I have two and I think they were both under $50. One of them is larger and can hold around 10 cups, while the other is much smaller.

Homemade pepper jelly is a fantastic option for topping the croquettes. My mom makes some every year and always sends me home with a few jars.  Good stuff.

But if that isn’t available, mango salsa is an excellent and easy to make alternative.

Check out all those vegetables popping out of the croquette. I can spot a little bell pepper, zucchini, and parsley. Talk about flavor!


Whenever I say the word “yummy” I always say it in Gloria’s accent from Modern Family, so it always sounds a little more like “jummy.” I do the same thing with “yes.” Jessss.


You don’t have to answer that.

I also listen to showtunes and sing while I’m baking, so I probably passed the point of weird a long time ago.

But make these okay?

Salmon Croquettes
Recipe Type: Main Course
Author: Lindsey
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 6
  • 1 15-ounce can Red Salmon (look out for bones)
  • 1 6-ounce container non-fat greek yogurt
  • 1 zucchini, finely chopped
  • 1/2 red onion, finely chopped
  • 1 bell pepper, any color, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 green onions, finely chopped
  • 1 jalepeno, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 2 eggs
  • 1 cup breadcrumbs (I used homemade, but Panko works great)
  • 1 lemon, juiced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Olive oil for pan frying
  1. In a large bowl, whisk eggs. Add in all remaining ingredients and stir together until combined.
  2. Form patties with the mixture. They will feel a bit moist, but should hold together during frying. If they are too crumbly, add more bread crumbs.
  3. Over medium high heat, warm olive oil in a deep skillet. Pan fry about 4 minutes per side.

June 7, 2013 - 6:24 pm

Marsha Green - Making these today.

June 8, 2013 - 2:12 am

Marsha Green - That was a LOT of ingredients! They were still good and a lot of good-for-you veggies were in the mix, but it definitely needed more bread crumbs. I ended up putting some crumbs in a flat bowl and coated the patties in even more crumbs before frying. They were good, but dang!

September 25, 2013 - 11:31 pm

Corinn Gucci - Very good! I used leftover salmon and added capers.
I also added panko crumbs on both sides and fried them in sesame oil. The added crumbs on the outside kept them together.

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