Prep Time:15 mins
Cook Time:15 mins
Additional Time:15 mins
Total Time:45 mins
Yield:8 croquettes

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 433

% Daily Value *
Total Fat 25g32%
Saturated Fat 4g21%
Cholesterol 118mg39%
Sodium 427mg19%
Total Carbohydrate 22g8%
Dietary Fiber 2g6%
Total Sugars 4g
Protein 29g59%
Vitamin C 26mg29%
Calcium 70mg5%
Iron 2mg10%
Potassium 604mg13%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Read More Recipe:- Dill Pickle Meatballs


  1. 1 pound boneless, skinless salmon fillets
  2. ½ cup baking mix (which includes Bisquick)
  3. ½ cup diced onion
  4. ¼ cup diced crimson bell pepper
  5. ¼ cup freshly chopped parsley
  6. 1 large egg
  7. 3 cloves garlic, minced
  8. ½ teaspoon Worcestershire sauce
  9. ¼ teaspoon seasoned salt
  10. ¼ teaspoon seafood seasoning (along with Old Bay)
  11. ⅓ cup cornmeal
  12. 2 tablespoons vegetable oil


Finely chop the salmon the usage of a meals processor.

Transfer salmon to a bowl. Add baking blend, onion, bell pepper, parsley, egg, garlic, Worcestershire, pro salt, and seafood seasoning; blend properly till properly blended.

Form the mixture into eight small patties, and place onto a plate lined with waxed paper. Refrigerate the patties for 15 minutes.

Heat vegetable oil in a skillet over medium warmness. Place cornmeal right into a shallow dish and dredge every patty in cornmeal, pressing gently in order that the cornmeal adheres to each aspects of the patties.

Cook patties inside the oil till golden and cooked through, working in batches, approximately 3 to four mins according to aspect.