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Salmon Croquettes

Today is the first day of Lent, but it’s not just religious families observing no-meat Fridays. Many people see this season as an opportunity to add more fish and seafood into their diets. If you are landlocked and not a seasoned fisherman, one of the most convenient ways to add fish is to purchase canned fish. Salmon is a will provide healthy fats while providing a versatile, crowd pleasing meal. Salmon croquettes can be a served as a salad topper or as a main dish.

Salmon Croquettes


Jennifer @


  • 12 ounces canned wild salmon, drained
  • 2 medium eggs
  • 1 teaspoon Cajun seasoning, like Tony Chachere’s
  • 2 Tablespoons light mayonnaise
  • 0.66 cup saltine crackers, crushed
  • 0.5 cup green bell pepper, finely chopped
  • 0.25 cup green onions, chopped
  • 2 teaspoons light olive oil, for pan frying on cooking day 
  • wax paper


Combine all ingredients except oil in a large mixing bowl. Form into four patties. Proceed to freezing directions or to serving directions.

Freezing Directions:

Place a sheet of wax paper on a baking sheet. Put patties on sheet and flash freeze. When frozen, store patties in between sheets of wax paper, placed in a gallon-sized freezer bag. TO SERVE: Thaw. Preheat a large, nonstick skillet to medium heat. Drizzle in olive oil. Cook patties 3 minutes or so on each side, until golden.

Nutritional Information: 

Calories 242, Total Fat 8.8g, Saturated Fat 1.9g, Total Carbs 24.7g, Protein 13.1g, Fiber 0g, WW Plus Points: 6

Servings: 4 croquettes

**conversion chart image provided by Erik Spiekermann

6 Responses to “Salmon Croquettes”

  1. Elsi says:

    Love, love, LOVE salmon croquettes. If you make your patties “burger” sized, they make spectacular fish sandwiches.

  2. Ann says:

    Any suggestions on how to make this gluten free?

  3. Laura Petry says:

    I’m not a fan of salmon. Do you think it would well with Cod or other fishes? Thanks.

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