Baked Salmon Croquettes

Written by on in Dinner, Keto Friendly, Salmon

Salmon croquettes have been a staple in our household for years and this take on a classic recipe is a great way to keep the traditional flavors while seriously simplifying the cooking and clean up process. By baking instead of pan frying you make much less of a mess, reduce the calories and make it really easy to prep everything in advance so you can bake them off whenever you’re ready.

I find that this recipe is enough for 2 adults and 2 children, although my kids can’t get enough of them. You can easily double or triple this recipe for a larger crowd. The picture below if a double batch.

The only traditional ingredient that we’ve left out of this is breadcrumbs, but you can certainly add some in if you choose. I find that these are light, crispy and filling without the added bulk.

You can also have fun with this recipe by adding diced bell peppers, sweat peas or even chopped spinach. Its a great way to get your kids to eat more veggies!

This recipe would also be perfect as an appetizer if you use a mini muffin pan. I would top each mini salmon cake with a small dollop of tarter sauce and some freshly chopped chives.

The best way to serve these is paired with my wife’s simple but delicious Tarter Sauce.

Baked Salmon Croquettes
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Baked Salmon Croquettes

Recipe by Idiots With Knives
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 1 Can Salmon (14.75oz)

  • 1/4 Cup Green Onions (chopped)

  • 1/4 Cup Mayonnaise

  • 2 Tbsp Dijon Mustard

  • 1 Egg

  • 2 Cloves Garlic (minced)

  • 1 Tbsp Olive Oil

  • Salt & Pepper to taste

  • Cooking spray

Directions

  • Preheat oven to 400 degrees.
  • Drain the salmon and add to a large bowl and break up with your hands. Be sure to break up any small bones.
  • Add remaining ingredients to the bowl and stir well to incorporate.
  • Spray a muffin pan with cooking spray and spoon the salmon mixture into each cup. Press down with a spoon and try to make sure that each portion is the same size so that it will cook uniformly. This should be enough to make 12 salmon cakes.
  • Cook for 20 minutes or until the tops are crispy and brown.
  • Remove the muffin pan from the oven and carefully flip it over onto a cutting board. If any of the salmon cakes are stuck then run a knife around the edge to loosen it before flipping again.

Notes