Salmon croquettes are coated in almond meal and baked for a crispy treat that only tastes fried!

They may sound fancy, but salmon croquettes are so simple to whip up! You’re just seven wholesome ingredients away from a large batch of crunchy croquettes. Perfect for sharing!

Salmon is a great for appetizers, especially if you have guests with shellfish allergies. Wild-caught salmon is not only rich in inflammation-fighting fats, but also contains ample amounts of vitamin D and antioxidants. If salmon isn’t your thing, tuna would also work very well in this recipe.

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Time saving tip: Be sure to purchase boneless, skinless salmon or ask your local fishmonger to remove them for you for quicker prep in the kitchen. Salmon flakes up very well and easily packs together with the help of a little egg and almond meal. A bit of lemon zest and chives helps keep the flavor bright in this recipe, and you can also add thyme, green onion or basil instead.

Start by cooking the salmon in a skillet over medium heat, flipping after 5 minutes. Shred the salmon with a fork and mix with almond meal, an egg, fresh chives, garlic and lemon zest. Form into golf ball-sized balls and roll in additional almond meal to lightly coat. Bake for 20-25 minutes. A crisp recipe like this begs to be dipped, so serve with plenty of Paleo Sriracha mixed with homemade mayo!

Tip: Make this recipe ahead of time and freeze for later! Place croquettes on a baking sheet after rolling in almond meal and stick in the freezer. Once hardened, transfer to a BPA-free plastic bag. Thaw completely before baking.

Jennafer Ashley

These Baked Salmon Croquettes Are Little Pieces of Healthy Heaven

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Total time:35 mins

Cook Time:25 mins 25 minutes

Prep Time: 10 mins 10 minutes

Serves:20 croquettes

These Baked Salmon Croquettes Are Little Pieces of Healthy Heaven

Recipe by: Jennafer Ashley

Salmon croquettes are coated in almond meal and baked for a crispy treat that only tastes fried.

Tools

• Baking sheet
• Parchment paper
• Mixing bowl

Ingredients

• 1 lb wild-caught salmon, skinless
• 1 1/2 cups almond meal, divided
• 1 egg
• 1 T fresh chives, minced
• 2 garlic cloves, minced
• 1 t lemon zest
• 1/2 t sea salt

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Lightly grease a pan with olive oil and heat over medium heat. Add salmon and cook for 5 minutes each side or until fully cooked. Shred the salmon using a fork in a mixing bowl.
• Add 1 cup of the almond meal, egg, chives, garlic, lemon zest and sea salt. Form the mixture into golf ball-sized croquettes.
• Roll in the remaining 1/2 cup almond meal and place on prepared sheet. Bake for 20 minutes, and serve hot with your favorite dipping sauce.

Looking for Paleo ingredients? Here’s what we recommend:
Almond meal (Barney)

(You’ll Also Love: Easy Baked Coconut-Crusted Salmon)