Time to expand your horizons! The classic meatball gets a major makeover! In place of ground beef and Italian seasonings, fresh wild-caught salmon combined with latin flavors results in the most delicious Southwestern Salmon Croquettes. Top them off with a Creamy Chipotle Sauce and it just doesn’t get much better!

Southwestern Salmon Croquettes with Creamy Chipotle Sauce- a delicious, flavorful twist on the classic meatball with the perfect kick of spice! (gluten free and healthy)

These Southwestern Salmon Croquettes are literally bursting with delicious Latin flavors and have the perfect kick of heat without being too spicey. They work well with a variety of sides from serving atop a gorgeous salad or along with Spanish rice and beans.

Southwestern Salmon Meatballs with Creamy Chipotle Sauce- a delicious, flavorful twist on the classic meatball with the perfect kick of spice! (gluten free and healthy)

This meal is top-notch. You MUST try. It looks fancy, but it is so super easy and pretty quick too. These salmon croquettes are bound to become a signature meal for your family. They’re:

Protein-packed
So satisfying
Warm
Savory
Tender on the inside
Firm with a crust on the outside
Fresh
And bursting with flavor!

Southwestern Salmon Meatballs with Creamy Chipotle Sauce- a delicious, flavorful twist on the classic meatball with the perfect kick of spice! (gluten free and healthy)

Southwestern Salmon Croquettes with Creamy Chipotle Sauce- a delicious, flavorful twist on the classic meatball with the perfect kick of spice! (gluten free and healthy)
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Southwestern Salmon Croquettes

Southwestern Salmon Croquettes with Creamy Chipotle Sauce, a delicious, flavorful twist on the classic meatball with the perfect kick of spice!
Author: Kim

Ingredients

  • 1 tablespoon butter
  • 1/2 cup onion, diced
  • 1/2 cup bell pepper, diced, any color will do
  • 16 oz cooked salmon (approximately) – when I crumbled it all, I had about 2 1/2 cups of meat
  • 1/4 cup cilantro, chopped
  • 1 large egg
  • 2/3 cup plain bread crumbs, divided
  • salt & pepper, to taste
  • 1/2 teaspoon lemon pepper, optional
  • 2 tablespoons butter
  • 1 tablespoon light cooking oil

Instructions 

  • In large skillet, melt 1 tablespoon butter. Sauté onions and peppers on medium heat until they become tender, about 5 minutes.
  • In large bowl, crumble precooked salmon into large chunks. Gently stir in cooked vegetables, cilantro, egg, 1/3 cup breadcrumbs and seasonings until combined.
  • Divide mixture into equal sized patties. I made 8 medium-sized ones. Once patties are formed, dip each one in remaining 1/3 cup breadcrumbs.
  • Using the same pan you cooked your vegetables in, heat 2 tablespoons butter and 1 tablespoon oil on medium to medium-high heat. Place your formed patties into hot pan. Fry 2-3 minutes per side or until darker golden brown crispy crust has formed. Once they have completed cooking, serve immediately or keep warm in a 200 degree oven.
Serving: 1Croquette, Calories: 188kcal, Carbohydrates: 8g, Protein: 14g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 66mg, Sodium: 202mg, Potassium: 349mg, Fiber: 1g, Sugar: 1g, Vitamin A: 533IU, Vitamin C: 13mg, Calcium: 34mg, Iron: 1mg

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