Salmon Croquettes

The finished salmon croquettes on a white serving dish with sprigs of dill and a small dish of sauce on the side.

Print Recipe

5 from 9 votes

A Whole30-compliant version of a Southern staple.

Author: Alex Snodgrass

Ingredients

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

Instructions

In a large bowl, combine all the ingredients (excluding the avocado oil). Using a fork, mix until well combined.
Using your hands, scoop about 2 tablespoons 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 avocado 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 my Whole30 Tartar Sauce.

Notes

I love serving this 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.

Nutrition