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A platter with sweet potato salmon croquettes, showed with a tartar dipping sauce.
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4.41 from 5 votes

Salmon Sweet Potato Croquettes

A delicious appetizer for your holiday gathering -- sweet potato and salmon croquettes. This healthier baked croquette is easier to make and serve to a crowd! These make a delicious lunch or dinner alongside a salad.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer
Cuisine: Fusion
Servings: 10 croquettes


  • 1 pound sweet potatoes
  • 1 1/2 pounds salmon fillets
  • 1/3 cup parsley chopped
  • 2 tablespoon fresh dill chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon onion finely minced
  • 1-2 tablespoons jalapeno finely minced, depending on heat
  • 3/4 teaspoons sea salt
  • 1 egg
  • 1 1/2 cups gluten free breadcrumbs*


  • Peel and slice sweet potatoes, and add to a baking tray along with salmon fillet. 
  • In the Sharp Superheated Steam Countertop Oven, bake at 425 for 20 minutes. In a conventional oven, bake at 425 for 30 minutes.
  • Once the potatoes and salmon are baked, add the sweet potatoes, herbs, lemon juice, onion, jalapeno and sea salt to a food processor, and process until the potato is broken up.
  • Add the baked salmon, and pulse until the salmon is mixed in, but still in chunks. Don't overprocess.
  • Whisk an egg in a bowl, and add breadcrumbs to a second bowl.
  • Form 1/4 cup sized patties. The mixture is soft and a bit sticky, but form them delicately. The mixture is easier to form into patties if it's chilled.
  • Dip each patty into the egg, and then coat in breadcrumbs.
  • Bake croquettes in the Sharp Superheated Steam Countertop Oven on Broil/Grill on 425 for 12 minutes, and then flip and continue baking for another 4 minutes. In a conventional oven, bake on 425 for 15 minutes, and then flip and continue baking another 6 minutes.