Spicy Salmon Croquettes

Salmon croquettes kicked up a tiny notch.


  • 1 can Salmon
  • 1 whole Egg
  • 1/2 cup Bread crumbs
  • 1/2 envelope Onion soup mix
  • 2 Tablespoon Lemon juice
  • 2 Tablespoon Horseradish mustard
  • 1 teaspoon Dry mustard
  • 1 teaspoon Garlic salt
  • 1 teaspoon Pepper
  • 1 teaspoon Lemon pepper seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Basil, dried
  • 1 teaspoon Cayenne pepper
  • 1 teaspoon Red pepper flakes
  • 1 teaspoon Mango-lime seasoning
  • 1 teaspoon Mustard seed
  • 1 teaspoon Chili pepper oil
  • 1 Tablespoon Canola oil
  • 1/2 cup Sour cream
  • 1 teaspoon Mustard seed
  • 2 Tablespoon Lemon juice
  • 1 Tablespoon Horseradish mustard


Serves 4

Combine the last four ingredients in a small bowl, cover and refrigerate. (Backwards, I know – promise I won’t do that again).

Begin the croquettes by draining the salmon – I like to de-bone (or fillet?) the salmon before using it, but you don’t have to. It’s those tiny little round bone thingy’s that gross me out so I have to get rid of them.

Next, mix the salmon and egg until combined. Then throw in the rest of the ingredients. Mix together (my mother used her hands, and so do I).

Form into burger-sized patties, and heat a grill or saute pan over medium-high heat and add the canola and chili oil. If you don’t have chili pepper oil, that’s ok – there’s enough heat in the croquettes themselves if you’re a heat-a-holic.

When the oil is hot, add the salmon croquettes to the pan. Cook them for about 5-7 minutes, or until golden brown on the bottom, then flip and cook about another 5-7 minutes until browned on the bottom. Remove from heat.

Immediately grab a fork, cut into one and dunk it into the dipping sauce. Then get a plate and have one. Or three.

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One Response to Spicy Salmon Croquettes

  1. Aubrie says:

    OMG!!! These look so delightful! I am definitely going to have to try them.

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