Whole30 Salmon Croquettes

Growing up, one of my mom’s go-to weeknight dinners was Salmon Croquettes. It’s one of those pantry meals that end up being fabulous and that the whole family loves. She would take a few cans of salmon, add some other classic ingredients, and what made them OH-SO delicious… the crumbled ritz crackers instead of breadcrumbs. YUM. While I’d love to keep the crackers, I decided to create my own rendition with these Whole30 Salmon Croquettes. 

Here is a delicious Whole30 compliant rendition of Salmon Croquette’s that will make everyone gather around for seconds. They couldn’t be easier to make and one of those things that I know I will be making for my family for forever! 

I love serving these cleaned-up southern staple Whole30 Salmon Croquettes with my fantastic Whole30 Tartar Sauce. It really takes them to the next level! But if you are in a hurry, serving them with Primal Kitchens No-Sugar Ketchup is a great option, too. 

Salmon Croquettes

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5 from 3 votes

Ingredients

• 2 [6-ounce] cans salmon, drained
• 2 cloves garlic, minced
• 1/4 cup white or yellow onion, very finely diced
• 2 tbsp mayo
• 1 tsp grainy mustard
• 1 tsp Louisiana-style hot sauce (I use Crystal's)
• 1 tsp old bay seasoning
• 1 large egg
• 1/4 tsp black pepper
• 1/4 tsp kosher salt
• 2 tsp tapioca starch
• 3 tbsp avocado oil, for frying

Instructions

• In a large bowl, combine all the ingredients (except for the avocado oil). Using a fork, mix until well combined.
• Using your hands, scoop about 2 tbsp of the mixture at a time and form it into a croquette (an oval shape, almost like an egg). Set aside on a clean plate until all are formed.
• In a skillet over medium heat, heat the safflower oil until hot but not yet smoking. When hot, gently lay the croquettes in a single layer and fry until a deep golden crust forms on all sides, about 2-3 minutes per side.
• Transfer cooked croquettes to a paper towel lined plate to remove excess oil. Serve alone or with desired dipping sauce. I serve mine with Whole30 Tartar Sauce.