Herbed Salmon Croquettes

I now keep two cans of salmon in the cupboard to be used as a miracle worker when I am at a loss what to make for a meal.  I took them out to make the following recipe from one of my favorite chefs, Ellie Krieger.

Herbed Salmon Croquettes adapted from adapted from Ellie Krieger

1 cup Gluten-free crumbs
1 small onion, minced
1/2 teaspoon garlic powder
2 cans salmon, drained of any excess liquid
1 teaspoon Dijon mustard
1 /2 celery stalk, very finely diced
2 large egg whites
3 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh dill 
1/4 teaspoon freshly ground black pepper
olive oil cooking spray


Heat 2 teaspoons of oil in a small skillet over medium heat. Add the onions and saute until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Remove from heat and let cool for about 5 minutes.

In a large bowl combine 1 cup of the Gluten-free bread crumbs, the onion mixture, salmon, mustard, celery, egg whites, parsley, dill and pepper, mixing well to combine. Form into eight inch patties and gently press each some additional crumbs on top. (I use a quarter cup measure to mold the patties.

Cover a cookie sheet with parchment paper and place the patties on top. Spray with olive oil. Bake in a 350 degree oven for 25 minutes. Serve with rice, potatoes or pasta and a green vegetable. I used potatoes and peas.

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  1. My mother must have had the same idea as you as salmon croquettes were a regular in our house. I make them occasionally for my husband and he really enjoys them. I like the addition of the celery, dill, parsley and mustard. I'll try your recipe.

  2. These look fantastic! I have never made salmon croquettes, but will have to give them a try. Thanks for linking to the In and Out of the Kitchen Link Party!

  3. I just LOVE salmon! Thanks for linking up to GF & DIY Tuesday!


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