Salmon croquettes are a simple, tasty way to turn canned or leftover salmon into crispy, golden patties that are packed with flavor. They usually have flaked salmon mixed with breadcrumbs, herbs, and a bit of onion, then pan-fried until perfectly crisp outside and tender inside. It’s a comforting dish that’s both easy to make and satisfying to eat.
I love that salmon croquettes come together quickly and can be customized depending on what you have in your pantry. Sometimes I add a squeeze of lemon or a touch of dill to brighten up the flavors. They’re one of those recipes where a humble can of salmon feels special and delicious all over again.
My favorite way to serve these is with a dollop of tangy tartar sauce or a creamy remoulade, alongside a simple green salad or roasted veggies. They make for a great lunch or light dinner and always bring a smile because they’re like little crispy fish cakes that feel cozy and homemade. Whenever I make these, it’s hard not to eat them all in one sitting!
Key Ingredients & Substitutions
Salmon: Canned salmon is perfect and convenient here. If you want fresh salmon, cook and flake it first. For those avoiding fish, canned tuna or cooked white fish can work too.
Breadcrumbs: These help bind everything and give a nice texture. Use panko for extra crunch or gluten-free breadcrumbs if needed.
Eggs & Mayo: Eggs hold the croquettes together, while mayo adds moisture and richness. You can swap mayo with Greek yogurt for a lighter option.
Fresh Herbs: Parsley and dill brighten the flavor. If you don’t have fresh, dried works fine, just use less as it’s more concentrated.
Old Bay Seasoning: It adds a classic seafood flavor but it’s optional. You can replace it with a pinch of paprika, cayenne, or other mild spices you enjoy.
How Do You Get Crispy, Perfectly Shaped Croquettes?
Getting the right texture and shape is key to great croquettes. Here’s how I do it:
- Mix gently: Combine ingredients without overworking to keep a tender texture.
- Adjust consistency: If the mixture is too wet, add more breadcrumbs a little at a time until it holds together well.
- Shape carefully: Use your hands to form firm patties about 2-3 inches wide. Press gently to keep the mixture tight but don’t smash.
- Use medium heat: Fry in oil heated to medium, so croquettes cook through without burning outside.
- Flip with care: Turn them once the edges look set and golden to keep them intact.
Equipment You’ll Need
- Large mixing bowl – I prefer it because it gives you plenty of space to combine all ingredients easily.
- Serving spoon or your hands – helps shape the patties evenly and smoothly.
- Skillet or frying pan – a non-stick or cast iron pan works well for even browning.
- Spatula – makes flipping the croquettes simple and keeping their shape.
- Paper towels – good for draining excess oil after frying.
Flavor Variations & Add-Ins
- Spice it up with a pinch of cayenne or smoked paprika for a smoky kick.
- Add chopped cooked shrimp or crab meat for a seafood feast.
- Mix in finely chopped green onions or chives instead of onion for a milder onion flavor.
- Stir in a teaspoon of lemon zest or a splash of hot sauce for a bright, tangy flavor.
Salmon Croquettes Recipe
Ingredients You’ll Need:
Main Ingredients:
- 2 cans (14-15 oz each) salmon, drained and flaked, bones and skin removed
- 1 cup breadcrumbs (plain or panko)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper (optional)
- 2 cloves garlic, minced
- 2 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon Old Bay seasoning (optional)
- Salt and pepper to taste
- 2-3 tablespoons olive oil or vegetable oil, for frying
- Lemon wedges, for serving
- Fresh herbs (parsley or dill), for garnish
Time Needed
This recipe takes about 10 minutes to prep and 15 minutes to cook, so you can have delicious salmon croquettes ready in about 25 minutes total. Perfect for a quick, tasty meal!
Step-by-Step Instructions:
1. Mix the Ingredients:
Start by mixing the flaked salmon, breadcrumbs, chopped onion, chopped red bell pepper, and minced garlic in a large bowl. These fresh, flavorful bits will give the croquettes a nice texture and taste.
2. Add the Binders and Seasonings:
Next, add the eggs, mayonnaise, Dijon mustard, fresh parsley, fresh or dried dill, Old Bay seasoning (if using), and salt and pepper. Stir it all together well. The mixture should be moist but firm enough to hold together when shaped. If it feels too wet, sprinkle in a little more breadcrumbs.
3. Form the Patties:
Using your hands or a spoon, shape the salmon mixture into 8 even patties about 2-3 inches wide and 1 inch thick. Press gently to keep them together.
4. Cook the Croquettes:
Heat the olive oil in a large skillet over medium heat until it shimmers. Carefully add the croquettes in batches, frying for about 3 to 4 minutes per side. Cook until they’re golden brown and crispy outside, and heated through inside.
5. Drain and Serve:
Remove the croquettes from the pan and place them on paper towels to drain extra oil. Serve them warm, garnished with fresh herbs and lemon wedges. They taste great with tartar sauce, remoulade, or a simple yogurt-dill sauce on the side.
Can I Use Fresh Salmon Instead of Canned?
Yes! Just cook and flake fresh salmon before mixing it with the other ingredients. Be sure to let it cool so it doesn’t cook the eggs in the mixture.
How Do I Store Leftover Croquettes?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat to keep them crispy.
Can I Freeze Salmon Croquettes?
Absolutely! Freeze uncooked patties on a baking sheet until firm, then transfer to a freezer bag. Cook them straight from frozen, adding a few extra minutes to the frying time.
What Can I Serve with These Croquettes?
They go well with tartar sauce, a fresh salad, roasted vegetables, or even on a bun like a sandwich with your favorite toppings.
