Becky Luigart-Stayner
4 servings (serving size: 2 croquettes, 1 tablespoon sauce, and about 1/2 cup carrot salad)

If you wish to omit the carrots, dollop all the rémoulade on the croquettes.

How to Make It

Step 1

To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.

Step 2

To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.

Step 3

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.

Step 4

Combine carrot and 1/4 cup rémoulade in a bowl (reserve remaining sauce); toss gently to coat.

Step 5

Melt butter in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with carrot salad and remaining sauce. Garnish with fresh tarragon, if desired.

Ratings & Reviews

VeronicaB44's Review

April 05, 2014

Donovan94's Review

August 30, 2010
As many parents know, it's tough to find something healthy and nutritious that finicky kids (and husbands!) will eat. This was a simply wonderful recipe that both my husband and three small children loved! It was a bit time-consuming, but well worth the effort! Will serve these again.

zarf46's Review

July 25, 2013
We eat a lot of Salmon and are always looking for recipes using leftover salmon. The first words out of my husband's mouth were this is delicious! I did not change anything in the recipe and will most definitely make this again! Thank you Cooking Light!

HBryant's Review

September 10, 2012
This was really tasty and easy to make. We really enjoyed having a new way to eat salmon.

chefsmom58's Review

November 10, 2010
Embarrassed to say I did not read the recipe past "cover and chill 20 min." Couldn't figure where the carrots came in, so sauteed them with onions & celery and mixed them in the croquettes. Served with the carrotless remoulade. Absolutely delicious!!! Wish all my goofs turned out that well! Will make again the same way.

ApTaylor's Review

April 30, 2009
Delicious! What a great (and inexpensive) way to incorporate salmon into the diet. My husband hates salmon, but he loves these! He asks for them all the time. I don't keep saltines in the house, but breadcrumbs with a teaspoon of added salt works perfectly.

Jenopolis's Review

June 27, 2010
I am always looking for fish recipes that are not boring but not high fat, and this one was just fabulous. It is a bit time intensive, with the multiple things to make up, but in the end I find it worth it. Don't forget the fridge time-- it makes the dough much easier to form into patties! Also, I used plain panko breadcrumbs in place of the saltines, since that is what I had-- no problems.

EHTAB1's Review

May 21, 2011
I have made this recipe (minus the carrots) many times and I love it. I add Panko to the crushed crackers at the end but otherwise I follow this directions exactly. I wasn't even a fan of salmon before but my husband and I crave this! I serve it on top a salad for a complete meal.

shawan's Review

August 11, 2009
very good

roohsteif's Review

January 31, 2012