Gluten-Free Salmon Croquettes

Gluten-Free Salmon Croquette Recipe Image Teri Gruss

Teri Lee Gruss

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Yield: 6 patties
Nutrition Facts (per serving)
729 Calories
48g Fat
13g Carbs
59g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 729
% Daily Value*
Total Fat 48g 61%
Saturated Fat 9g 47%
Cholesterol 196mg 65%
Sodium 601mg 26%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 5%
Total Sugars 3g
Protein 59g
Vitamin C 15mg 74%
Calcium 80mg 6%
Iron 2mg 11%
Potassium 1097mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We love this economical, fast and easy recipe for gluten-free salmon croquettes (patties).

And we appreciate the nutritional boost that salmon adds to gluten-free diets. It's a rich source of omega-3 fatty acids and vitamin D.

If you avoid farm-raised salmon, be sure to look for "wild caught Alaskan" canned salmon. We used canned "wild caught sockeye salmon" in this recipe.


  • 3 (18-ounce) cans wild-caught Alaskan salmon

  • 1/2 cup finely chopped sweet yellow onion

  • 2 large eggs

  • 3/4 teaspoon garlic powder

  • 1 teaspoon dried dill weed

  • 1 teaspoon celery seeds

  • 1 teaspoon Old Bay seasoning

  • 1/2 teaspoon salt

  • 1 pinch cayenne pepper

  • Freshly ground black pepper, to taste

  • 2 teaspoons gluten-free Worcestershire sauce, such as Lea and Perrins

  • 1/2 cup gluten-free panko breadcrumbs, or your favorite gluten-free crackers finely crushed, divide crumbs, half goes into the salmon mixture and half is used to coat the croquettes before frying

  • 1/4 cup finely grated unsweetened coconut, substitute by adding 1/4 cup gluten-free panko breadcrumbs or crushed gluten-free crackers for the coconut used to coat the salmon croquettes before frying

  • 3 tablespoons olive oil

Homemade Lime Mayonnaise:

Steps to Make It

  1. Line a small baking sheet or 13 x 9- inch dish with parchment paper.

  2. Drain canned salmon and put in a large mixing bowl. Add chopped onion, eggs, seasonings, Worcestershire sauce, and gluten-free Panko crumbs. Use a large spoon or spatula to thoroughly combine the mixture.

  3. Combine remaining 1/4 cup of gluten-free Panko crumbs and unsweetened coconut in a bowl. Stir to combine. If you aren't using coconut, use 1/2 cup gluten-free Panko crumbs or crushed gluten-free crackers instead.

  4. Use a 1/3 cup measuring cup or equivalent scoop to shape croquettes. Fill the measuring cup with the salmon mixture.

  5. Turn out into your hand and shape into a patty.

  6. Dredge each patty in the coconut crumb coating mixture. Cover each side and edges.

  7. Place croquettes on the lined pan.

  8. Refrigerate for at least 1/2 hour before pan frying. Croquettes can be prepared ahead of time, covered with plastic wrap and refrigerated for convenience.

  9. Add olive oil to a large, heavy fry pan. Heat on medium-high. Carefully add croquettes and fry until golden brown, about 3 to 5 minutes. Gently turn and brown the other side.

  10. Stir freshly squeezed lime juice into mayonnaise. Stir to blend.

  11. Serve salmon croquettes warm with lime mayonnaise.

Reminder: Avoid gluten cross-contamination in the kitchen. Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.