Growing up, one of my Mom’s go-to weeknight dinners was Salmon Croquettes. It’s one of those pantry meals that end up being fabulous and that the whole family loves. She would take a few cans of salmon, add some other classic ingredients, and what made them OH-SO delicious… the crumbled ritz crackers instead of breadcrumbs. YUM.
Here is a delicious Whole30 compliant rendition of Salmon Croquette’s that will make everyone gather around for seconds. They couldn’t be easier to make and one of those things that I know I will be making for my family for forever!
I love serving this cleaned-up southern staple with my fantastic Whole30 Tartar Sauce. It really takes them to the next level! But if you are in a hurry, serving them with Primal Kitchens No-Sugar Ketchup is a great option, too.
- 2 [6-ounce] cans salmon, drained
- 2 cloves garlic, minced
- 1/4 cup white or yellow onion, very finely diced
- 2 tbsp mayo
- 1 tsp grainy mustard
- 1 tsp Louisiana-style hot sauce (I use Crystal's)
- 1 tsp old bay seasoning
- 1 large egg
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 2 tsp tapioca starch
- 3 tbsp avocado oil, for frying
- In a large bowl, combine all the ingredients (except for the avocado oil). Using a fork, mix until well combined.
- Using your hands, scoop about 2 tbsp of the mixture at a time and form it into a croquette (an oval shape, almost like an egg). Set aside on a clean plate until all are formed.
- In a skillet over medium heat, heat the safflower oil until hot but not yet smoking. When hot, gently lay the croquettes in a single layer and fry until a deep golden crust forms on all sides, about 2-3 minutes per side.
- Transfer cooked croquettes to a paper towel lined plate to remove excess oil. Serve alone or with desired dipping sauce. I serve mine with Whole30 Tartar Sauce.