I LOVE pretty much anything that can be fried in a pan (who doesn’t, right?) Pancakes, fritters, crab cakes, you name it, so these salmon cakes, or croquettes, have a special place in my heart and make a regular appearance in my meal prep for the week. They will make your kitchen smell like salmon for a day or two so… you’ve been warned.
Salmon the super fish! Full of heart-healthy, brain-lovin’ Omega-3 fatty acids. Great source of protein and relatively inexpensive especially since this recipe calls for canned salon (gasp!)
Now don’t turn your nose up at canned salmon! Most canned salmon is wild-caught, red or pink salmon and will say so on the can. Wild-caught salmon is naturally pink because of the availability of its natural food source, antioxidant-rich plankton.
Farm-raised salmon is dyed in order to give it the pink color of wild-caught but in reality, is a sick, grey color. No, really. It even says on the package that it has been dyed.
The salmon raised in farms are fed an unnatural diet of pellets and antibiotics to treat disease that is common among farm-raised fish. I could go deep into the multitude of reasons why you should eat wild-caught over farm-raised but that is for another day.
You will need two cans of WILD-CAUGHT salmon:) Subtle, I know.
There are bones in there! Can I eat them?
YES! and you should. The canning process makes the bones soft enough to eat and they are a great source of calcium. So eat the bones or spend countless minutes trying to pick them out, your call.
If you’d like to make your own mayo check out my recipe for homemade ranch here. The ranch recipe includes dill in the mayo so you can leave it out of the croquette recipe unless you want extra.
These croquettes were one of my favorite things my mom made as a kid. They keep really well in the fridge and go great on top of a salad, with a side of roasted veggies, scrambled eggs or just by themselves.
So check out the recipe below and I hope you enjoy:)
Pan-fried Salmon Croquettes
Ingredients
- 2 cans wild-caught salmon
- 1/2 cup mayonaise olive oil or avocado oil based
- 1 small yellow onion diced
- 2 stalks celery finely diced
- 1 tbsp dijon mustard
- 1 tbsp fresh dill
- 1 tsp garlic powder
- 1 large egg
- 1/2 cup almond flour coconut flour if you want a little sweetness
- salt and pepper to taste
- 3 tbsp coconut oil for pan frying
Instructions
- Mix all the ingredients in a large bowl with a spatula except for the coconut oil.
- Heat coconut oil on medium heat in cast iron skillet or large frying pan on the stove top.
- Using a 1/4 measuring cup, scoop croquette mixture into patties and place into hot oil. Fry on each side 2-3 minutes until the crust is golden brown.
- Transfer to paper-towel-lined plate or cooling rack. Let cool and enjoy:)
