Salmon Croquettes with Portabella Mushroom Cream Sauce

18 Nov

The first restaurant that I worked at back when I was in high school is a Soul Food (American Southern) place. They serve a salmon croquette with portabella cream sauce entree and I’ve been meaning to try my hand at replicating them. I put my own twist on them of course. I haven’t had them in years but these fit the bill. The croquettes are also good without the sauce, and may be eaten as is with lemon wedges. The portabella cream sauce would be lovely tossed with pasta.

Time: 45 minutes + chill                 Serves: 2 entrees or 6 appetizers 


  • Croquettes

  • 1 7 oz. can salmon, drained and flaked
  • 1 egg, whisked
  • 1 garlic clove, minced
  • 2 green onions, chopped
  • 1 stalk celery, diced fine
  • 2 tbsp plain Greek yogurt
  • 1 tbsp lemon juice
  • 1/4 cup + 1 tbsp flour (I used brown rice flour for a wheat free option)
  • 1 tsp dried parsley (or use 2 tbsp fresh if you have it)
  • lemon pepper seasoning, to taste
  • sea salt, to taste
  • 1 tbsp olive oil
  • Cream Sauce

  • 1 tbsp olive oil
  • 2 tbsp butter, divided
  • 2 portabella mushroom caps (about 1/2 pound)
  • 1 garlic clove, minced
  • 1 shallot, chopped
  • 1 tbsp thyme leaves
  • 1/4 cup white wine
  • 1/2 cup chicken stock
  • 3/4 cup heavy cream
  • lemon pepper, to taste
  • sea salt, to taste

How to make it

  • Croquettes

  • Line a plate or baking sheet with parchment paper.
  • Combine salmon, egg, garlic, onions, celery, yogurt, lemon juice, 1/4 cup flour, and parsley in a medium non-reactive bowl. Season lightly with lemon pepper and salt, you can always add more. Mix to combine.

Divide mixture into 6 equal portions. Gently shape into patties one at a time and place on lined baking sheet.


  • Cover with plastic wrap and refrigerate for at least 30 minutes and up to several hours.
  • Heat olive oil in a medium-large skillet over medium-high heat.
  • Place tbsp flour in a shallow dish. Gently dredge both sides of each patty before placing them into the skillet. Cook for 5 minutes on each side, until golden brown. Place on a plate and tent with foil if needed to keep warm while cooking sauce, or if cooking in batches.


  • Cream Sauce

  • Heat olive oil and 1 tbsp butter in a medium saucepan over medium heat. Add mushrooms and saute for 5-7 minutes. Remove and transfer to a plate and tent with foil to keep warm (not necessary but saves a few moments). Add remaining tbsp butter to skillet. Add shallots and saute for 2-3 minutes. Add garlic and cook for 2 minutes, stirring occasionally. Add thyme and stir, cook for an additional minute.
  • Slowly add wine, stock, and heavy cream. Whisk until smooth. Lower temperature and cook until thick enough to coat the back of a spoon. Season with lemon pepper and sea salt.
  • Spoon over salmon croquettes.

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