Salmon Croquettes are crispy on the outside and delicious on the inside.
Chunks of salmon, breadcrumbs, herbs, and seasonings are formed into patties and baked or pan-fried until crisp.
What are Salmon Croquettes?
- Croquettes are fried patties or rolls with breadcrumbs and meat or fish.
- They are often fried until crisp although I like to bake them too.
- Croquettes are very similar to salmon patties and croquettes, although my salmon patties are more simplistic.
- Serve these as an appetizer or a light dinner served with a lemon-tossed salad or roasted vegetables.
Ingredients for Salmon Croquettes
Salmon: Choose fresh salmon if possible—leftover salmon works well. If you’re making grilled salmon, add a few extra fillets to make these salmon cakes. Canned salmon can also be used.
Breadcrumbs & Eggs: These two ingredients help hold everything together. Panko breadcrumbs can be replaced with cracker crumbs also work. If using regular breadcrumbs, use 2 tablespoons less because the have a finer texture.
Flavors: Fresh herbs, old bay seasoning, a bit of finely diced red onion, or a dash of Worcestershire sauce add great flavor to this recipe.
How to Make Salmon Croquettes
This salmon croquettes recipe is easy to make!
- In a large bowl, gently mix all the ingredients thoroughly.
- Form 9 evenly sized patties with the salmon mixture and gently press so they hold their shape.
- Bake or pan-fry (recipe below).
A dill pickle tartar sauce or horseradish sauce is great with salmon croquettes. Or try this easy dipping sauce arrangement!
How to Cook Salmon Croquettes
To Fry: Fry croquettes in a large skillet on both sides until browned and crispy, about 5 minutes per side. Drain on paper towels and serve.
To Bake: Place croquettes evenly on the baking sheet and bake until browned.
Got Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven by placing the croquettes on a baking sheet for about 10-15 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.
To freeze, place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer the frozen croquettes to a freezer-safe container or a resealable plastic bag, separating layers with parchment paper. They can be frozen for up to 3 months.
More Salmon Recipes
Grilled Salmon
Garlic Butter Baked Salmon
Did your family enjoy these Salmon Croquettes? Leave us a rating and a comment below.
Salmon Croquettes
Equipment
Ingredients
- 2 ½ cups flaked salmon or 14.75 ounce can pink salmon, bones removed
- 1 cup Panko bread crumbs
- 1 large egg whisked
- 1 clove garlic minced, or ½ teaspoon garlic powder
- 2 tablespoons fresh chives minced, or ¼ teaspoon onion powder
- 2 tablespoons red bell pepper minced
- 2 tablespoons mayonnaise
- 1 tablespoon fresh parsley minced
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons olive oil divided
Instructions
-
Preheat the oven to 425°F and line a baking sheet with parchment paper.
-
In a large mixing bowl, combine flaked salmon, panko bread crumbs, egg, garlic, chives, red bell pepper, mayonnaise, parsley, Dijon mustard, lemon juice, lemon zest, 1 tablespoon of olive oil, salt, and black pepper. Gently combine the ingredients.
-
Using a slightly heaping ¼ cup measuring cup, scoop the mixture and form it into 9 patties. Press them together gently but firmly so they hold their shape and don't fall apart during baking.
-
Place the salmon croquettes on the prepared baking sheet, and bake them in the preheated oven for 13-15 minutes or until they're lightly browned and cooked through.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Fish, Main Course, Seafood
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Best salmon croquettes I’ve ever tasted!
I’ve never come close to liking ones I’ve ever ordered at a restaurant (waste of money/overpriced)
These were even better cold the next day with the leftover dill dressing
I will definitely make these again, and again !
This is my go to recipe. I make the entire recipe and then I freeze extra unbaked portions. I then thaw them and bake per recipe instructions. My question is do they really need to be thawed before baking?
For even cooking, we recommend thawing them before cooking. Otherwise the outside will cook faster than the frozen center.
The first batch I followed your recipe. My friends said the ingredients over powered the taste of the salmon. The salmon fell apart in the mix like tuna(even though I used a spatula and gently folded everything together). So I made some changes. 1) I mixed everything together (except for the panko).I used scallions/ green onions ( white and green parts). I cut the Dijon in half. I added Dill. I used 1/2 an egg and 1 T of Mayo. * I also added some of the juice from the canned salmon which has Amaizing flavor. I cut the panko crumbs to 1/2 cup. Then I gently folded everything together with a spatula. Cover and refrigerate for an hour to allow for the panko to absorb the moisture. Form a loose patty (not too thick or big). Use 1/2 butter and 1/2 oil or shortening so it will give you a nice crust but not burn. Flip when desired browning is achieved. BTW I did not break up the salmon at all. Only removed the bones. It broke apart as I folded it together. The salmon chunks were perfect size and the patties held together. When cooking make sure to use a fork to push the patty together if they starts to separate. A spatula will press it too much and might make it worse.
Thank you for sharing your alterations, Cat! I am glad you enjoyed it so much.
These were great. Good flavor, easy to make.
It is as just okay. Seems like the salmon taste got lost in the other ingredient.
Thanks for leaving a comment, Susan!
Pretty good. This comment is from a Southern girl. The older I get, I forget recipes so I decided to find an easy one. Never put them in the oven before BUT I must admit, Delish!!
Thanks, JC! I am glad you enjoyed it.
If I want to use fresh salmon, do I cook it and then flake it for the recipe?
Hi Cheryl, yes I would cook it and then flake it for this recipe. Enjoy!
These were delicious, a recipe saver !!
Highly recommend in this is the only salmon patty/cake recipe I will use from now on. We cooked in the air fryer and made a remoulade sauce from another Pinterest recipe. They could not have been better!
Everything we make from you is absolutely the best!
I made this for the first time tonight and not one bite was left! My husband and daughter said over and over how good it was! It will definitely be going in our rotation!
First time to try this recipe. My husband said it was the best he ever had! I will definitely cook again.
This recipe was easy to make and came out really good! Definitely recommend. I made the baked variety and was super impressed!