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Baked Salmon Croquettes


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Baked Salmon Croquettes


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Baked Salmon Croquettes

While gefilte fish is a Passover staple, we have more non-gefilte fish eaters in our family than gefilte fish eaters. As a pescatarian, I am often looking for non-meat options to serve at our family’s seder. This year, I will be making these Salmon Croquettes in place of gefilte fish. With many of the same flavors and ingredients, this is an easy, timesaving and nutritious alternative.


  • Prep Time : 5 min
  • Cook Time : 15 min
  • Ready Time : 20 min


4-8 Servings


  • 1 pound salmon, cooked and flaked
  • 2 large carrots, peeled, diced and roasted until golden brown
  • 1/2 cup ground matzoh meal (or grind your own matzoh)
  • 1/4 cup chopped parsley or dill
  • 2 tbsp mustard (use your favorite: grainy, spicy, honey, etc.)*
  • 2 eggs
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Olive oil for brushing baking sheet and croquettes
  • Red pepper flakes (optional)


1. Preheat oven to 425 degrees and place baking sheet inside to pre-heat with the oven
2. Sauté onions and garlic over medium heat until translucent and cooked through
3. In a large bowl mix to combine salmon, roasted carrots, egg, matzoh meal, herbs, onion and garlic mixture, and mustard
4. Sprinkle with a pinch of salt and pepper
5. Remove baking sheet from oven and grease with olive oil
6. Form salmon mixture into small patties or croquette shapes and place on greased baking sheet
7. Brush croquettes with olive oil
8. Bake for 4-6 minutes or until a brown crust forms on one side, flip and cook another 2 minutes

9. Serve with a dollop of horseradish, just like traditional gefilte fish

This recipe can also be made by pan-frying the croquettes. But roasting is faster with less hands-on time. And we all need time savers during the holidays!

*For Passover you can use the kosher for Passover mustard or leave it out.



About MeganWolfRD


Megan Wolf is a New York City based Registered Dietitian and the owner of Megan Wolf Nutrition, a nutrition counseling and consulting private practice specializing in Women's Health. She holds a Masters Degree in Clinical Nutrition from New York University. She lives (and cooks!) with her husband in New York City and writes for her blog, The Domesticated Wolf --www.thedomesticatedwolf.com. You can follow her for more health and recipe inspiration on Twitter (https://twitter.com/meganwolfRD), Instagram (http://instagram.com/thedomesticatedwolf) and Facebook (https://www.facebook.com/thedomesticatedwolf).




22 Responses to Baked Salmon Croquettes

  1. avatar says: kiddo323

    Mustard is kitniyot, so it is not permitted during Passover for Ashkenazim. Also, the photo shows peas in the croquette, which are kitniyot as well.

    • I don’t see peas in this recipe. I believe the greens are parsley. Which, of course, are permitted during Passover. And The garnish is green onions, cut on the bias.

      I was raised ashkenaAzim and we ate mustard with matzoh.

      Just my two cents here.

      Have a good Pesach. Avital.

    • I apologize about the mustard, they do sell a fake kosher for passover mustard which can be used in this recipe or you can leave it out. And the picture shows scallions, not peas.

      • avatar says: kiddo323

        Scallions sound much better than peas. How about horseradish instead of mustard? Or serving the salmon cakes with a horseradish mayo dipping sauce?

        • As the recipe suggests, I often serve these with a dollop of horseradish. And including it in the recipe would be delicious, too! I hope you enjoy this dish if you make it at home!

  2. I have always used mustard for Passover. I am surprised to hear that. Also those appear to be scallions not peas. Onions are always permitted.

  3. avatar says: dalesusan

    does this recipe “work” (as tasty?) using canned salmon?

    • Yes! This recipe works very well with canned (and fresh baked) salmon. I make it both ways and it’s delicious every time! Hope you enjoy.

  4. These look delicious! My children so dislike gefilte fish even though I grew up loving it. Maybe it’s a generational thing.

    I will definitively try this recipe for Passover this year. And canned salmon is always something we have in our pantry. Thank you for suggesting a time saving option for us home cooks!

    S. Greenbaum

    • Hi Susan,

      I’d love to hear how you and your family enjoy this recipe! Canned salmon is a great time saving (and delicious!) swap for freshly baked salmon. I hope these are a family favorite!

  5. avatar says: Jake B

    I think my gf would love these, she loves salmon I will have to make these for her!

  6. These look delicious. I will have to try them.

  7. avatar says: Jonelle

    I love salmon patties so i cant wait to try this recipe ;-)

  8. avatar says: fey

    How do you roast the carrots?

    • Usually I toss carrots with olive oil, salt and pepper and roast at around 415 degrees until golden brown. Hope you enjoy! All the best…MW.

  9. avatar says: Susan

    If I were to make these with canned salmon, how many cans would you use?
    Thanks so much.

    • Hi Susan,

      Can sizes differ so just check the label for how many oz is in each can. Aim for 16 oz.

      Hope you enjoy!

      All the best…MW.

  10. avatar says: Mindy

    Hi, these sound like a great alternative to gefilte fish! Can these be made ahead of time and frozen? I’m trying to think ahead and save time. Thanks.

    • Hi Mindy,

      These can definitely be frozen – just be sure to wrap them very well individually (I like to use plastic wrap under tin foil). I think you could freeze them raw or cooked.

      Hope you enjoy!

      All the best…MW.

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