Salmon Croquettes

Photo: Randy Mayor; Styling: Leigh Ann Ross

By pairing this superfast recipe with a light salad, you can impress guests and have time to enjoy the meal.

Yield: 4 servings (serving size: 2 croquettes and 1 tablespoon sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 305
  • Fat: 19.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 9.7g
  • Protein: 18.8g
  • Carbohydrate: 12.6g
  • Fiber: 1g
  • Cholesterol: 88mg
  • Iron: 1mg
  • Sodium: 801mg
  • Calcium: 16mg

Ingredients

  • 1/4 cup organic canola mayonnaise (such as Spectrum), divided
  • 4 teaspoons fresh lemon juice, divided
  • 2 1/2 teaspoons Dijon mustard, divided
  • 1/4 cup finely chopped green onions
  • 2 tablespoons minced red bell pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 (6-ounce) packages skinless, boneless pink salmon
  • 1 large egg, lightly beaten
  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon canola oil
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon finely chopped capers
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon salt

Preparation

  1. 1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
  2. 2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
  3. 3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
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