Salmon Croquettes


Salmon Croquettes

Carol Kicinski
Prep Time 15 mins
Cook Time 20 mins
Course lunch
Servings 4


  • 3 tablespoons mayonnaise
  • 1 tsp lemon juice
  • 1 tablespoon fresh parsley minced
  • 1 teaspoon capers drained and finely chopped
  • 1 garlic clove minced or grated
  • 1 14.75-ounce can salmon, undrained
  • cups gluten free panko style bread crumbs
  • 3 large eggs lightly beaten
  • 1/4 c pitted kalamata olives, minced
  • 1/2 bunch green onions (3-4) finely chopped
  • 2 teaspoons Old Bay seasoning
  • 3 tablespoons olive oil
  • For the dressing:
  • zest and juice of remaining lemon
  • 1/4 c olive oil
  • 1 Tbsp honey
  • 3/4 tsp sea salt
  • black pepper to taste
  • OPTIONAL: pinch crushed red pepper
  • 1 5-7oz bag salad greens, any variety


  • Zest & juice lemon into a small jar or container with a lid. Set aside.
  • Combine mayonnaise, 1 tsp lemon juice/zest, parsley, capers, and garlic. Cover and pop into the fridge until serving.
  • Pour salmon in a bowl and flake with a fork. Add the bread crumbs, eggs, olives, green onions, and Old Bay. Mix well and form into 8 patties, each about ½-inch thick, compacting firmly.
  • Heat oil in a large skillet over medium-high heat. Fry patties in batches (do not overcrowd the pan) for 3-4 minutes per side, or until nicely browned.
  • Whisk together salad dressing ingredients together with lemon zest. Shake to mix.
  • Divide salad greens into (4) containers. Top each with 2 cooled salmon patties and pop into the fridge for easy grab & go throughout the week.
  • Toss with dressing & top with prepared sauce just before serving.
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