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Hey there, awesome friends!
Are you in the mood for something delicious and fun to make? I’ve got a treat for you!
Today, I’m sharing my baked salmon croquettes recipe.
These little bites are crispy on the outside and tender on the inside.
They’re packed with flavor and super easy to whip up.
Perfect for lunch, dinner, or even a snack!
Let’s dive in and get cooking!
Ingredient Substitutions
Flaked salmon can be replaced with canned tuna or cooked, flaked white fish for a different flavor profile while maintaining similar nutritional benefits. Adjust seasoning as needed to complement the chosen fish. Panko breadcrumbs can be substituted with almond flour or crushed pork rinds for a low-carb, gluten-free option. These alternatives provide a crispy texture, but may require slightly less quantity due to their density. For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1/4 cup mashed potato. These substitutions will help bind the ingredients together, though the texture may be slightly different. Adjust the amount of liquid ingredients if using mashed potato to maintain the proper consistency.
| Preparation Time | 10-15 minutes |
| Cooking Time | 13-15 minutes |
| Total Time | 23-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 65-75 g
- Fat: 50-60 g
- Carbohydrates: 40-50 g
Ingredients
- 2 1/2 cups flaked salmon (or a 14.75-ounce can of pink salmon, without bones)
- 1 cup panko breadcrumbs
- 1 large egg, beaten
- 1 minced garlic clove (or 1/2 teaspoon garlic powder)
- 2 tablespoons fresh chives, chopped finely (or 1/4 teaspoon onion powder)
- 2 tablespoons finely chopped red bell pepper
- 2 tablespoons mayo
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 2 teaspoons grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil (use in portions)
Step 1: Preheat the Oven and Prepare the Baking Sheet
Start by preheating your oven to 425°F (220°C).
Line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
Step 2: Prepare the Salmon Mixture
In a large mixing bowl, combine the following ingredients: flaked salmon, panko bread crumbs, a beaten egg, minced garlic, chopped chives, diced red bell pepper, mayonnaise, chopped parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, a pinch of salt, and a dash of black pepper.
Gently mix these ingredients together until they are well incorporated, being careful not to over-mix to ensure the patties stay light and tender.
Step 3: Form the Salmon Croquettes
Using a slightly heaping ¼ cup measuring cup, scoop the salmon mixture from the bowl.
Form it into 9 even patties, pressing each one together gently but firmly to ensure they hold their shape during baking and don’t fall apart.
Step 4: Bake the Croquettes
Place the formed salmon croquettes on the prepared baking sheet, spacing them evenly.
Slide the baking sheet into the preheated oven and bake for about 13-15 minutes, or until the croquettes are lightly browned on the outside and cooked through on the inside.
Keep an eye on them towards the end of the baking time to avoid overcooking.
Step 5: Serve and Enjoy
Once cooked, remove the salmon croquettes from the oven and let them cool slightly on the baking sheet.
Serve them warm as a delicious appetizer or main dish.
They’re perfect with a side of lemon wedges or your favorite dipping sauce!
