I have fond memories of my grandma making salmon croquettes and spaghetti with marinara sauce for dinner – One of my favorite meals as a kid! She always used canned salmon for the cakes and fried them until they were crispy and golden brown on the outside. I recently experimented with a healthier, baked version that are just as tasty. These croquettes are delicious paired with homemade mac & cheese or served over a fresh salad. Enjoy! Simple Baked Salmon Croquettes Makes 10 Croquettes Ingredients 2 cans Wild Alaskan salmon (about 15 ounces), drained 1 cup diced yellow onion 1 egg, lightly beaten 1 lemon, juiced a handful of chives, chopped 2 tablespoons chickpea miso 2 teaspoons raw honey 1/2 teaspoon cayenne pepper 1 cup whole wheat bread crumbs sea salt and freshly ground black pepper to taste 2 tablespoons EVOO Directions Preheat oven too 350 degrees F. Coat a large baking sheet with EVOO. Place salmon in a medium bowl, and flake apart with a fork. Add the onions, chives, egg, honey, miso, cayenne, salt, pepper, lemon juice and bread crumbs. Mix well. Shape the mixture into 10 patties, about 2 inches wide. Bake for 20 to 25 minutes, until the cakes are golden on top and heated through.