Salmon Croquettes sound so fancy, but really, they are super easy to make!

Big chunks of salmon are combined with breadcrumbs, herbs, and seasonings and formed into patties. They can be baked or panfried.

Deliciously crispy on the outside and flavorful on the inside, serve as a starter or as a light meal with a salad.

cooked Salmon Croquettes on a plate with lemon slices

What are Salmon Croquettes?

Croquettes are fried patties (or rolls) that contain breadcrumbs and meat/fish. They are usually fried until crisp on the outside (I also include directions for baking) and make for a great appetizer or a light dish served with a lemon tossed salad.

There is little difference between salmon patties and croquettes although, I personally keep the patties more simplistic and these are somewhat similar to a crab cake.


Salmon – For best results, use fresh salmon meat but canned salmon will do in a pinch. When making salmon fillets, add a bit extra to your recipe because this is great with leftovers from last nights grilled salmon!

Breadcrumbs & Eggs Breadcrumbs are the base of this recipe and the eggs help bind everything together.

I use panko bread crumbs in this salmon croquette recipe but you can use regular bread crumbs or cracker crumbs if that’s what you have on hand.

If using regular bread crumbs, start with a couple tablespoons less as they’re finer in texture. You can add more as needed.

Flavors – Most of the remaining ingredients are added for flavor. You can use whatever you have on hand or your favorite flavors.

Fresh herbs, old bay seasoning, a bit of finely diced red onion, or a dash of Worcestershire sauce are great in this recipe. They can be lightly pressed in cornmeal before frying if you’d like too!

Salmon Croquette mixture on a glass bowl

How to Make Salmon Croquettes

It is so simple to make these croquette patties!

  1. In a large bowl, mix together all of the ingredients thoroughly (per the recipe below). Be gentle so the salmon doesn’t break apart too much.
  2. Form 9 evenly sized patties with the salmon mixture and gently press so they hold their shape.
  3. Bake or panfry per the recipe below!

A dill pickle tartar sauce or any dill sauce you’d like is great with salmon croquettes (as is creamed peas). Or try this easy dip arrangement.

Raw Salmon Croquettes on a baking sheet

How to Cook Salmon Croquettes

To Fry: Fry croquettes 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.

Whether baked or fried these delicious salmon cakes are always delicious!

stack of Salmon Croquettes

Salmon Recipes

cooked Salmon Croquettes on a plate with lemon slices
4.89 from 62 votes↑ Click stars to rate now!
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Salmon Croquettes

Baked or fried, these delicious patties come out crispy on the outside and firm and flavorful on the inside!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 9 patties



  • 2 ½ cups flaked salmon or 14.75 ounce can pink salmon, bones removed
  • 1 large egg whisked
  • 1 clove garlic minced
  • 1 cup panko bread crumbs
  • 2 tablespoons fresh chives minced
  • 2 tablespoons red bell pepper minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon creamy Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons olive oil divided


  • Preheat oven to 425°F and line a pan with parchment paper.
  • In a large bowl add all ingredients, reserving 2 tablespoons of olive oil.
  • Mix to combine and form into 9 patties. I use a slightly heaping ¼ cup measuring cup to form the patties. Press them well (but gently) so they do not fall apart.
  • Bake salmon croquettes for 13-15 minutes or until browned.


To Fry Salmon Patties: Add remaining olive oil to a 12-inch skillet and set over medium-high heat. Once hot, cook patties for about 5 minutes per side or until golden brown on both sides.
The patties won’t hold together as tight as a hamburger so be gentle when placing them into the oil.
Keep leftovers in the fridge in an airtight container for up to 3 days. Reheat on a frying pan until heated through. 
4.89 from 62 votes

Nutrition Information

Calories: 155 | Carbohydrates: 5g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 178mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Fish, Main Course
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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!5 stars

  2. This recipe was easy to make and came out really good! Definitely recommend. I made the baked variety and was super impressed!5 stars