Salmon croquettes












Yup, salmon croquettes are a 1950’s meal from my childhood that still please as a satisfying and easy dinner. While the addition of fresh herbs elevates them, they are reliably good enough with just the dried herbs you have on hand. The addition of mashed potatoes in the mix makes these extra special, but of course, more time consuming to prepare.



1 large can of salmon (14.75 oz), drained, large bones removed, skin in or removed

1 medium carrot, finely grated

1 stalk of celery, finely diced

1 small onion finely grated or diced (1/2 cup)

1-2 tsp dried dill, or 1-2 TBS fresh

1-2 TBS fresh parsley (optional)

2-3 TBS parmesan cheese

¼ cup whole wheat bread crumbs

Salt & fresh black pepper to taste

¼ tsp. paprika

1 egg

Olive oil for baking pan

Paprika for dusting



Preheat oven to 400

1 large can makes 5 -6 croquettes

Empty can of salmon into mixing bowl. Separate out bones and skin if not eating. Add all other ingredients and mix well. Taste and adjust seasonings if desired.  Mix egg in small bowl and add to salmon mixture bowl and mix well. Make 5 olive oil circles on a baking pan, about 3” wide.  Wet hands lightly and form croquettes.  Place croquette on top of oil circle on baking pan. Lightly oil top of croquette s and dust with paprika. Bake 15 minutes. Flip over and place on platter to serve. The tops will be nicely browned.

Enjoy with horseradish, tartar sauce or mustard of choice.



Add homemade mashed potatoes into the croquette mixture to get an exceptionally moist and fluffy croquette. 3-4  medium sized yukon gold potatoes, mashed your own favorite way. I like to use yogurt & water, a little butter, salt & pepper.  Adjust seasonings accordingly with addition of mashed potatoes.

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