Salmon croquettes


Now THIS is an old recipe. Some of the best recipes are the simple old ones. It reminds me of my childhood.

1 large baked russet potato

20 ounces canned salmon drained with bones removed – I used red salmon

1 egg

chopped fresh chives – 1/8 cup

1 tablespoon lemon zest

sat and pepper

3 tablespoons plain greek yogurt

crushed saltine crackers to coat – 3/4 sleeve



Mix everything except the saltine crackers together.


Roll into large balls using an ice cream scoop. Roll in cracker crumbs.


Heat crisco in a pan to 350 degrees. Fry the croquettes until golden brown while maintaining an oil temperature of 325-350 degrees. Drain on wire rack on baking sheet.


This makes about 12 croquettes and a serving size is 3-4. They freeze well both before frying and after. If you freeze before frying, you should fully thaw prior to cooking.

1 used 2 cans of salmon – the 14 ounce can as well as a 6 ounce. I know the red salmon is more expensive than the pink but it’s worth it.


One Comment Add yours

  1. Tiffany says:

    Thank you for this I can’t wait to try it


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