From the April/May 2015 issue
Makes 4


  • 2 (6-oz) cans wild salmon, drained
  • 2 TBSP chopped fresh chives
  • 2 tsp Dijon mustard
  • 1 large egg
  • 1/4 tsp black pepper
  • Lemon wedges, for serving


  1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
  2. Place the salmon in a bowl and mash with a fork.
  3. Add the remaining ingredients and stir to combine thoroughly.
  4. Divide the mixture into quarters. Form each quarter into a tightly packed patty.
  5. Place on the baking sheet.
  6. Bake for 10 minutes.
  7. Remove from the oven, carefully flip the croquettes and bake for an additional 8–10 minutes. Serve warm with lemon wedges.