Baked Salmon Croquettes
Baked salmon patties, made with canned salmon, offer a lighter alternative to traditional fried croquettes by reducing the calorie load.
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Instructions
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Preheat oven to 400 F. Line a baking sheet with nonstick foil and spray with oil.
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Drain liquid from canned salmon into a measuring cup, then add milk to measure 1 cup total.
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Flake salmon into a bowl, remove large bones, and set aside.
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In a separate bowl, whisk together breadcrumbs and Parmesan cheese; set aside.
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Sauté onion, red bell pepper, and celery in butter until softened.
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Whisk in flour and cook for 1 minute, stirring constantly.
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Stir in the milk mixture and cook until thickened, then remove from heat.
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Combine the flaked salmon, hot sauce, lemon juice, chives, dill weed, and 1/2 cup of the breadcrumb mixture into the thickened sauce.
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Refrigerate the salmon mixture until firm.
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Divide the chilled mixture into 8 portions and form into patties.
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Place the remaining breadcrumb mixture on a shallow plate.
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Coat both sides of each salmon patty with the crumbs, place on the prepared baking sheet 2 inches apart, and lightly spray tops with oil.
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Bake for 20 to 25 minutes, or until golden brown.
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Serve with tartar sauce and lemon wedges, if desired.