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Salmon Croquette Recipe

Today's salmon croquette recipe offers you a healthy meal packed with protein and vegetables with fresh, vibrant flavors. Let's get cooking!
  • cook TIME 10 mins
  • prep TIME 10 mins
  • total TIME 20 mins
Course: Dinner, Lunch, Main CourseCuisine: American, French
Servings: 4 servings
Calories: 453 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (23)

  • 24 oz skinless boneless salmon roughly chopped
  • 0.5 oz scallion finely chopped
  • 0.5 oz coriander finely chopped
  • 0.5 oz parsley finely chopped
  • 1 1/2 medium egg beaten
  • 6 tbsp plain panko breadcrumbs ¼ cup + 2 tbsp
  • 1/3 cup sour cream
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 teaspoon honey
  • 2 tbsp unsalted butter
  • 1 oz radish thinly sliced
  • 6 oz cherry tomatoes cut in half
  • 4 oz romaine lettuce chopped
  • 1 oz cashew roasted
  • 1/2 tsp garlic minced
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 tsp traditional Dijon mustard
  • 1 tsp paprika
  • 2 tsp coriander powder
  • 2 tsp garlic powder
  • 1 1/2 tsp lemon juice divide into 1 tsp and ½ tsp

INSTRUCTIONS

1

Mince the salmon: In the bowl of a food processor, add 24 oz diced salmon. Pulse a couple of times. The salmon should be fairly chunky and not smoothly blended. Transfer to a large bowl.

2

Add seasonings and herbs: To the salmon bowl, add 1/2 tsp salt, 1/4 tsp black pepper, 1 1/2 beaten egg, 0.5 oz scallion, 0.5 oz coriander, 0.5 oz parsley, 4 tsp Dijon mustard, 6 tbsp breadcrumbs, 1 tsp paprika, 2 tsp coriander powder, 2 tsp garlic powder, and 1 tsp lemon juice. Use a spoon to mix everything together evenly.

3

Form the patties: Divide the salmon mixture into 8 equal portions. Using your palms, roll each portion into a ball and flatten them into thick, round patties. Transfer to a dish and set aside.

4

Cook the patties: Add 2 tbsp butter to a nonstick skillet over low heat. Once melted, add the patties and cook for 8 minutes or until golden brown on both sides, flipping halfway through. Once cooked, transfer patties to a plate and set aside.

5

Make the sauce for the salmon: In a small bowl, combine 1/3 cup sour cream, 1/2 tsp minced garlic, and the remaining 1/2 tsp lemon juice. Mix well and set aside.

6

Make the dressing for the salad: In another small bowl, combine 1 tbsp balsamic vinegar, 1 tbsp olive oil, and 1 tsp honey. Whisk to emulsify the sauce (until well-mixed) and set aside.

7

Make the salad: Gently mix 1 oz radish, 6 oz tomatoes, 4 oz lettuce, and 1 oz cashew. Arrange the salad onto one side of the serving plate. Pour the dressing over the salad.

8

Plate and serve: Place the salmon croquettes in the center of the plate, drizzle the sauce over the salmon, and serve.

Nutrition

Serving: 1 serving | Calories: 453kcal | Fat 24g | Saturated Fat 9g | Polyunsaturated Fat 3g | Monounsaturated Fat 9g | Cholesterol 216mg | Sodium 566mg | Potassium 1123mg | Carbohydrate 15g | Fiber 3g | Sugar 5g | Protein 41g | Vitamin A 3587IU | Vitamin C 19mg | Calcium 100mg | Iron 3mg