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Baked Salmon Croquettes

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.

  • Duration
  • Cook Time
  • Prep Time
  • 4-8 ServingsServings


  • 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.