Salmon Croquettes

Salmon Croquettes

Course: Appetizers and Snacks, Shrimp and Seafood


  • 1 large sweet potato cooked and mashed, about 10-oz.
  • 2⁄3 cup almond meal or flour
  • 1/3 cup parsley packed finely chopped
  • 2 tbsp finely chopped onion
  • 1 tbsp lemon juice freshly squeezed
  • ½ -1 tbsp hot sauce
  • ½ tbsp kosher salt
  • 1 tsp cumin
  • 1 ¼ tsp paprika
  • ½ tsp black pepper freshly ground
  • 2 large eggs
  • 2 cans Wild Alaskan Pink Salmon 14.75 oz.


  • Wash, peel, and cook (boil or microwave), and mash the sweet potato, then add it to a large mixing bowl.
  • .Add the almond meal, chopped parsley, onion, lemon juice, hot sauce, salt, cumin, paprika, black pepper, and eggs.
  • Drain the 2 cans of salmon and crumble into tiny pieces in a separate bowl. You can decide if you want to leave the bones in or take them out.
  • Add the salmon to the rest of the mixture and combine all the ingredients together until well mixed.
  • Lay the croquettes out on a parchment-lined baking sheet about the size of a 1/3 measuring cup. The mixture should make about 8 croquettes.
  • Place them in the fridge for at least 30 minutes.
  • Heat 1 tbsp coconut oil in a frying pan over medium heat and add the croquettes. Cook for about 4-5 minutes per side
Tried this recipe?Let us know how it was!
Notify of
1 Comment
Inline Feedbacks
View all comments
Donna Ross
Comments Badge
Course(s) Completed
Forum Participation Badge
2 years ago

The flavour is nice. I didn’t have hot sauce so I subbed in cayenne pepper, about 1/2 teaspoon. Gives it a nice amount of heat.
They don’t hold their shape as well as the flour-added version but they are very tasty. Love the addition of sweet potato. May have had more than the 10 oz so that could be why they aren’t holding shape as they should.