Salmon Croquettes

Salmon Croquettes

When it comes to toddler-approved meals, there’s just something about finger foods that make everything taste better and look more appealing to the eye. At least, according to the kids.

These salmon croquettes were a hit with my kids. They’re mild in flavour, light and tasty, and fun for the kids to eat, yet they’re elegant enough to serve at an adult dinner party. They are full of fresh flavours, such as lemon juice and fresh dill, with an additional subtle bite from tart capers and spicy Dijon mustard.

Salmon Croquettes with Spicy Avocado Dip

Serve these delicious two-bite morsels with a fresh side salad, such as an Autumn Quinoa Salad with Maple Balsamic Vinaigrette or Fresh Lentil Salad or with a Sriracha and dill-infused avocado dip.

Salmon Croquettes with Spicy Avocado Dip

Salmon is one of my favourite foods and is on my recipe rotation at least 2-3 times a month. Some of the kids’ favourite recipes are Honey Soy-Glazed Salmon, and Salmon Wrap with Dill Lemon Mayo.  These salmon croquettes received rave reviews from the entire family and have become a go-to recipe. I’m positive they’ll become a requested addition to your meal rotation as well.

These can be prepped in advance and stored in the freezer for a quick, on-the-fly meal. Simply remove from the freezer, thaw, and warm in the oven. They are delicious served alone but taste great with a dip as an accompaniment, such as Greek yogurt with fresh dill, garlic, and lemon juice, or a spicy Sriracha avocado dip (recipe below).

Salmon Croquettes with Spicy Avocado Dip

These salmon croquettes can be prepared pan-fried, deep-fried or baked in the oven. Although I usually opt for the latter, I have to admit that there’s just something magical about deep-fried finger foods.

And the fact that these salmon croquettes are made with super healthy ingredients helped me justify my choice. A nice fry-up every now and again won’t hurt anyone!

Salmon Croquettes with Spicy Avocado Dip

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Salmon Croquettes

2016-02-18
: About 16 small croquettes
: 5 min
: 10-15 min

When it comes to toddler-approved meals, there’s just something about finger foods that make everything taste better and look more appealing to the eye. At least, according to the kids. These salmon croquettes were a hit with my kids. They’re mild in flavour, light and tasty, and fun for the kids to eat, yet they’re elegant enough …

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Salmon Croquettes
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Ingredients
    2 large salmon steaks or filets (cooked) or 3 cups of canned salmon (drained and bones removed)
  • 2 scallions, finely chopped
  • 1 garlic clove, finely diced
  • 1 large organic egg
  • 1/4 cup cornmeal +  1 cup for coating
  • 2-3 tbs. fresh dill
  • 1/2 tsp. capers, drained (optional)
  • 2 tbs. light mayonnaise
  • 1 tbs. Dijon mustard
  • 1/2 freshly squeezed lemon
  • sea salt and black pepper, to taste
  • 1/4 tsp. Sriracha (optional)
  • About 1 cup coconut oil (sunflower or canola oil)
  • For the dip: 
  • 2 ripe Hass avocados
  • juice of 1/2 lime
  • 1 tbs. fresh dill
  • 1 garlic clove, finely minced
  • Sriracha, quantity as desired
Directions

In a medium frying, heat olive oil on medium heat for 1-2 minutes. Add the salmon steaks and cook for 7-8 minutes per side or until the inside is no longer pink but still moist. Set aside to cool for 5 minutes. Once cooled, remove the skin and small bones until only the flesh remains.

Transfer the salmon to a large food processor and blend with the remaining ingredients until smooth and combined. If you prefer a chunkier texture, pulse until get you the desired consistency. Set aside in the fridge for about one hour to cool.

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Just before removing the salmon mixture from the fridge, heat 1 cup of oil to a large frying pan on medium-high heat for 2-3 minutes. To ensure the oil is hot enough, place a toothpick in the center of the pan, touching the bottom. If bubbles appear around the toothpick then the oil has reached the ideal heat for frying.

Pour the cornmeal onto a large flat plate. Scoop 1 heaping tablespoon of the salmon batter and roll into a ball then lightly coat with the cornmeal.

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Transfer to the frying pan (a batch of 8 at a time) and cook for 2-3 minutes per side or until lightly browned and crispy. Transfer the croquettes to a large plate lined with paper towels and lightly salt with sea salt. Repeat the cooking process with the remaining croquette batter.

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Serve immediately with the spicy avocado dip. To prepare, simply mash the avocado and mix with the remaining ingredients. Taste to adjust seasoning, if needed.

Salmon Croquettes with Spicy Avocado Dip

Store in the fridge in an air tight container for 2-3 days or in the freezer for up to 3 months.

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