These can be enjoyed in so many ways with so many different side dishes including vegetables, rice, and beans to name a few! The remoulade sauce can be adapted to meet your preference so adjust as necessary. You can substitute mayo and sour cream for Greek yogurt.
There are many different ways to make Salmon Croquettes, you can fry them bake them, or even air fry them. This version is cooked in olive oil until they're nice and golden brown on both sides.
Watch me make Salmon Croquettes here
A note about the salmon
I use wild-caught salmon that I buy from a local farmer's market. The best purchase for these croquettes is salmon that already comes with the skin off so you don't have to go through the pain of trying to remove it yourself. I've done it this way before but it's not fun and can be a bit difficult. My skinless salmon tends to still have a few bones within so what I do is massage the salmon with my hands to see if there are any bones left over.
It's ok if it falls apart, it's all going to end up in the food processor anyway. Next, I'll take a pair of tweezers (I have an extra pair of inexpensive ones for kitchen use) and de-bone the fish. Now it's ready to use!
Remoulade for Salmon Croquettes
As mentioned above, feel free to use greek yogurt if mayo isn't your thing. If you're going to go the Greek yogurt route I would go big on the seasonings. As always, feel free to adjust the flavor according to your particular preference. Fresh herbs always take the cake but if you don't have any, don't fret! Dried herbs work just fine.
Enjoy these Salmon Croquettes!!
OTHER FISH RECIPES!!!Print
These can be enjoyed in so many ways with so many different side dishes including vegetables, rice, and beans to name a few! The remoulade sauce can be adapted to meet your preference so adjust as necessary. You can substitute the mayo and sour cream for Greek yogurt.
For the Croquettes-
1 lb salmon (skinned, deboned)
1 tbsp fresh dill, chopped
½ cup breadcrumbs
1 tbsp capers
1 tbsp lemon juice
1 tsp olive oil
¼ tsp salt
¼ tsp pepper
For the remoulade-
¼ cup mayonnaise
½ tsp fresh dill, chopped
¼ cup sour cream
¼ tsp Sriracha
½ tsp lemon juice
1 tsp Worcestershire sauce
garlic powder and chili powder (start with a pinch and taste as you go)
- In a food processor, add all ingredients for the croquettes including salmon, capers, lemon juice, parmesan, breadcrumbs, dill, shallots, egg, salt, and pepper.
- Pulse to combine until salmon has broken down into tiny pieces and all ingredients have combined.
- Remove mixture from food processor and form into croquettes. Transfer croquettes to a pan that has been coated with olive oil.
- Cook for about 5 minutes on each side on medium heat.
For the remoulade: Combine all ingredients and mix well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes