Quinoa and Salmon Croquettes Recipe

Name: Quinoa and Salmon Croquettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds center-cut salmon filet, skin-on; 1 cup cooked quinoa; 1 large egg, beaten; 1/4 cup chopped green onion, green part only; 2 tablespoons flour; Zest of 1 lemon; 1 teaspoon urfa pepper, plus more for garnish (see Cook's Note); 1 teaspoon salt; 2 tablespoons coconut oil; Lemon wedges, for serving

Servings: persons

1
Special equipment: 1 cup applewood chips, soaked for 30 minutes
2
Drain the applewood chips and scatter them in the bottom of a foil-lined roasting pan.
3
Heat the pan over medium-low heat until the wood chips smoke, about 10 minutes.
4
Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips.
5
Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, about 12 minutes.
6
Remove the salmon from the smoker and let it to cool to room temperature.
7
Preheat the oven to 350 degrees F.
8
Remove and discard the salmon skin, then flake the salmon into a large bowl.
9
Add the quinoa, egg, green onion, flour, lemon zest, urfa pepper and salt.
10
Mix until well combined.
11
Form the mixture into six straight-sided patties about 1 inch tall and 2 1/2 inches wide.
12
Heat the coconut oil in a large cast-iron pan over medium-high heat.
13
Sear the patties on both sides until crispy and deep golden brown, about 2 minutes per side.
14
Transfer the patties to a rack set over a baking sheet and bake until cooked through, 12 to 15 minutes.
15
Sprinkle the croquettes with a little more urfa pepper.
16
Serve with lemon wedges.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds center-cut salmon filet, skin-on, 1 cup cooked quinoa, 1 large egg, beaten, 1/4 cup chopped green onion, green part only, and more.

Yes, Quinoa and Salmon Croquettes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa and Salmon Croquettes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions