Gluten-Free Salmon Croquettes

Name: Gluten-Free Salmon Croquettes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 (18-ounce) cans wild-caught Alaskan salmon; 1/2 cup finely chopped sweet yellow onion; 2 large eggs; 3/4 teaspoon garlic powder; 1 teaspoon dried dill weed; 1 teaspoon celery seeds; 1 teaspoon Old Bay seasoning; 1/2 teaspoon salt; 1 pinch cayenne pepper; Freshly ground black pepper, to taste; 2 teaspoons gluten-free Worcestershire sauce, such as Lea and Perrins; 1/2 cup gluten-free panko breadcrumbs, or your favorite gluten-free crackers finely crushed, divide crumbs, half goes into the salmon mixture and half is used to coat the croquettes before frying; 1/4 cup finely grated unsweetened coconut, substitute by adding 1/4 cup gluten-free panko breadcrumbs or crushed gluten-free crackers for the coconut used to coat the salmon croquettes before frying; 3 tablespoons olive oil; 4 tablespoons mayonnaise; 2 lime wedges, juiced

These gluten-free salmon croquettes, made with canned salmon, are a convenient and family-friendly meal.

⭐ 4.6 (23 reviews) Prep: 10 minCook: 10 minTotal: 20 minYields: 6 servings

Category Tags:

Entree Brunch Lunch Dinner

Cuisine Tags:

American

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Ingredients

3 (18-ounce) cans wild-caught Alaskan salmon
1/2 cup finely chopped sweet yellow onion
2 large eggs
3/4 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon celery seeds
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1 pinch cayenne pepper
Freshly ground black pepper, to taste
2 teaspoons gluten-free Worcestershire sauce, such as Lea and Perrins
1/2 cup gluten-free panko breadcrumbs, or your favorite gluten-free crackers finely crushed, divide crumbs, half goes into the salmon mixture and half is used to coat the croquettes before frying
1/4 cup finely grated unsweetened coconut, substitute by adding 1/4 cup gluten-free panko breadcrumbs or crushed gluten-free crackers for the coconut used to coat the salmon croquettes before frying
3 tablespoons olive oil

Homemade Lime Mayonnaise:

4 tablespoons mayonnaise
2 lime wedges, juiced

Instructions

Line a baking sheet with parchment paper.
In a large bowl, combine drained canned salmon, chopped onion, eggs, seasonings, Worcestershire sauce, and 3/4 cup gluten-free Panko crumbs; mix thoroughly.
In a separate bowl, combine 1/4 cup gluten-free Panko crumbs and unsweetened coconut (or 1/2 cup Panko/crushed crackers).
Shape the salmon mixture into 1/3 cup patties.
Dredge each patty in the coconut crumb mixture to coat all sides.
Place coated croquettes on the lined pan and refrigerate for at least 30 minutes.
Heat olive oil in a large fry pan over medium-high heat; fry croquettes for 3 to 5 minutes per side until golden brown.
Stir fresh lime juice into mayonnaise to create a sauce.
Serve warm croquettes with the lime mayonnaise.

Nutritional Info (per serving)

Calories: 729 kcal

Carbohydrate: 13 g

Cholesterol: 196 mg

Fiber: 2 g

Protein: 59 g

Saturated Fat: 9 g

Sodium: 601 mg

Sugar: 3 g

Fat: 48 g

Unsaturated Fat: 0 g