Just six dollars worth of canned salmon, a few pantry ingredients, and 15 minutes, and you’ll be enjoying these tasty Salmon Croquettes in no time flat.
Some days, I see a recipe online, print it and put it in a stack, only to discover it years later, still unmade. Some days, I see a recipe online, and make it the same day.
These days, it’s all about motivation and my memory. Both of which have peaks and valleys lately.
And this recipe? Happened to see it in the morning, and since I only needed one ingredient to make it, I actually had it made and was chowing down on it that same afternoon.
Trust me, it doesn’t happen too often.
The recipe originally comes from Defined Dish, and I made two small tweaks to it. It is so simple to make – all you have to do is mix a few ingredients in a bowl, form the croquettes shape, and fry them up.
Whether you’re on Whole30, love salmon, or just want a quick and easy meal for the hot summer months, I don’t think you can go wrong with this one. Enjoy!
Hungry for more salmon recipes?
This is another super simple one, and perfect on the grill.
A delicious salad with smoked salmon and buttery croutons from Joy the Baker.
I forgot all about this creamy pasta with smoked salmon … gonna have to add it to my list.
And lastly, for now, my tried-and-true favorite Smoked Salmon Dip.
Salmon Croquettes
Recipe from Defined Dish (modified by Cate O’Malley)
INGREDIENTS
2 [6-ounce] cans salmon, drained
3 cloves garlic, minced
1/4 cup yellow onion, very finely diced
2 tbsp mayo
1 tsp grainy mustard
1 tsp hot sauce
1 tsp old bay seasoning
1 large egg
1/4 tsp black pepper
1/4 tsp kosher salt
2 tsp almond flour
3 tbsp avocado or safflower oil, for frying
INSTRUCTIONS
In a large bowl, combine all the ingredients (except for the avocado oil). Using a fork, mix until well combined.
Using your hands, scoop about 2 tbsp of the mixture at a time and form it into a croquette (an oval shape, almost like an egg). Set aside on a clean plate until all are formed.
In a skillet over medium heat, heat the oil until hot but not yet smoking. When hot, gently lay the croquettes in a single layer and fry until a deep golden crust forms on all sides, about 2-3 minutes per side.
Transfer cooked croquettes to a paper towel lined plate to remove excess oil. Serve alone or with desired dipping sauce
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