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salmon, croquettes, dinner
This is a quick and inexpensive croquettes recipe that uses several pantry staples like whole wheat bread crumbs, canned salmon, soy sauce, and sesame oil.
Course Dinner, Quick & Easy
Servings 4
Cuisine Mediterranean, Mediterranean Diet


  • 18 ounce can wild salmon skinless and boneless
  • ½ cup red or yellow bell pepper finely chopped
  • 2 tablespoons green onions finely chopped
  • 2 tablespoons flat-leaf parsley chopped
  • 2 tablespoons mayonnaise made with olive oil
  • 1 tablespoon soy sauce
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon sesame oil
  • 1 egg
  • 2 tablespoons lime juice
  • ½ cup whole wheat panko bread crumbs
  • 2 tablespoons olive oil for sautéing
  • lime wedges for serving

Sriracha Sauce:

  • 2 teaspoon sriracha
  • ¼ cup mayonnaise made with olive oil
  • 1 teaspoon fresh lemon juice


  • Combine salmon, chopped pepper, green onion, and parsley in a medium bowl. Set aside.
  • Lightly whisk together mayonnaise, soy sauce, ginger, sesame oil, egg, and lime juice in a separate bowl. Add to salmon mixture and season with black pepper.
  • Fold in 1⁄2 cup bread crumbs and shape into 8 patties. (Add additional 1⁄4 cup breadcrumbs if needed to form patties.) Refrigerate for 20 minutes until just firm.
  • Meanwhile, combine sriracha sauce ingredients in a small bowl and set aside.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
  • Cook croquettes, working in batches if necessary, 4 minutes per side until browned. Serve with lime wedges and sriracha sauce.
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