Just in time for the Wednesday before Mother’s Day, these crispy salmon croquettes are a simple, pantry-friendly meal that feels a little extra special.
Made with canned salmon and boosted with fresh flavors like onion, dill, and a hint of heat, they come together quickly and pair perfectly with a tangy, horseradish-kissed tartar sauce—an easy way to serve up something warm and memorable before the weekend celebrations begin.
Recipe from Sena Wilson, Lake Jackson, TX
We love everything about this salmon croquette recipe. It’s made mostly with pantry ingredients. The ingredients added to the canned salmon enhance the flavor of the patties. With the onions, bell pepper, and dill, no one would guess these started with a can of salmon. The tartar sauce is different, but in a good way, thanks to horseradish. It’s a balance of sweet and savory with just enough bite to make it interesting. These salmon patties are very easy to throw together.
Ingredients
2 can salmon, drained (14.75 each)
1/2 c cracker crumbs (more if needed to stick together)
1/3 c cornmeal
6 – 7 dash Tabasco sauce
2 lg eggs, beaten
1/2 c onion, chopped
1/3 c green bell pepper, finely chopped (optional)
1/2 tsp salt
1/4 tsp lemon pepper or black pepper
1/2 tsp dill weed
2 Tbsp mayonnaise (opt.)
oil for frying
TARTAR SAUCE:
4 Tbsp Miracle Whip
4 Tbsp mayonnaise
3 tsp sweet pickle relish
3 tsp dill pickle relish
1/2 c onion, finely chopped
2 tsp horseradish sauce
1/2 tsp Tabasco sauce (optional)
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Dining and Cooking