Salmon Croquettes

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

Big chunks of fresh 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.

Salmon croquettes in a bowl 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 appetizers 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.

Ingredients for Salmon Croquettes in a glass bowl


SALMON: For best results, use fresh flaked salmon meat. Canned salmon will do in a pinch. When making salmon, add a bit extra to your recipe because this is great with leftovers from last nights grilled salmon!

EGGS/BREADCRUMBS: The eggs and breadcrumbs help bind this recipe together (so the croquettes don’t fall apart). You will still need to gently press the patties when forming them. I use panko bread crumbs in this recipe but you can use regular bread 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 are great in this recipe.

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 recipe below). Be gentle so the salmon doesn’t break apart too much.
  2. Form 9 evenly sized patties and gently press so they hold their shape.
  3. Bake or panfry per directions below!

A dill pickle tartar sauce complements salmon croquettes perfectly. Or try this easy dip arrangement.

Raw Salmon Croquettes on a baking sheet

How to Cook Salmon Croquettes

To Fry: Fry each croquette 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

Salmon croquettes in a bowl with lemon slices
4.83 from 40 votes
Review Recipe

Salmon Croquettes

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


  • 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

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  • In a large bowl add salmon, egg, garlic, panko, chives, red bell pepper, mayonnaise, parsley, mustard, lemon juice, lemon zest, kosher salt, black pepper and 1 tablespoon of the olive oil.
  • Mix to combine and form into 9 patties. I use a slightly heaping 1/4 cup measuring cup to form the patties. Press them well so they do not fall apart.
To Fry
  • Add olive oil to a 12-inch skillet and set over medium-high heat. Once hot, cook for about 5 minutes per side or until it’s golden brown on both sides.
To Bake
  • Preheat oven to 425°F and line a pan with parchment paper.
  • Bake salmon croquettes 13-15 minutes or until browned.

Recipe Notes

The patties won’t hold together as tight as a hamburger so be gentle when putting them into the oil.

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.)

Keyword salmon croquettes
Course Appetizer, Fish, Main Course
Cuisine American
Salmon Croquettes with lemon slices with a title
Stack of Salmon Croquettes with a title
Salmon Croquettes with parsley with writing
About the author


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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. Hi Christina, I have not tried this recipe without eggs but I would try an egg replacer. Sorry I can’t be of much more help, but maybe another reader had some suggestions on what you can replace the egg with.

    1. The salmon is precooked in this recipe, so you can cook it and use it to make the croquettes Dolirice. Enjoy!

  1. I so enjoy your recipes.
    Many moons ago, while living in Greece, I had the most divine eggplant and feta fritters.
    A great restaurant in kiffisia. I still dream of those fritters. I have been trying for years to reproduce, to no avail. If you think you have anything like this.

  2. My family loved them!! I used can salmon but the fresh ingredients took it over the top!! Thanks so much for the recipe..GOD BLESS5 stars

  3. This recipe is just not for me. Followed directions exactly, but have to say it was dry. This is the first time I’ve baked salmon patties, so perhaps that’s it. My husband ate at least 4, but he’s not begging me for more like he did with the Vodka alla Penne. Think I’ll just move on.2 stars

    1. Sorry to hear that you didn’t enjoy the salmon croquettes as much as we do. We have not found them to be dry. Thank you for trying them!

  4. My family isn’t big on salmon croquettes/patties. They say they are plain. I used your recipe tonight I was a hero. Even the canned salmon was a hit. They were wanting g leftovers for a sandwich the next day. Big hit. This will be a regular for me. Thanks for taking the time to publish.5 stars

  5. This looks like exactly what i need today. basically no subs but am out of bell pepper so subbed some diced carolina reaper. don’t @ me!5 stars

  6. I’ve never been a big fan of salmon croquettes until now. When I found this recipe it had 16 reviews, all five stars. This is a good, wholesome recipe made from scratch that’s easy to put together and cook. I like that it doesn’t use processed foods. The taste is fantastic! It’s earned its 17th five-star review!5 stars

  7. Great recipe. My first time making salmon croquettes and they came out great. Had leftover foil-baked salmon and it worked well. I made the recipe just as written and the seasoning was great. As stated, the patties were pretty loose, but stayed together nicely after frying. The texture after cooking was dense and meaty which was good. I miscalculated the oil temp and got them pretty well done, but that was the cook’s error and they were still devoured. I think next time I’ll try baking them – or just be more careful with my oil temp. Otherwise I won’t change anything!5 stars

  8. Well? Its..not bad but Do not use that much bread crumbs, and make sure they are not store bought. They’ll taste like it. I added a pinch of dill. I’ll give it a 3 star for taste. Skimp on the garlic if you can.

      1. Did you use fresh salmon in this recipe? Fresh salmon should not have a fishy taste however canned salmon can have a fishy flavor. Hope that helps.

    1. If you’re lucky enough to have any left over, they are perfect to carry for lunch the next day. Refrigerate overnight and use ketchup on them in sandwiches.I always hide a couple in zipper top bags i n the fridge so rhey don’t all get eaten. I

  9. Absolutely delish! My husband raved about them, too. I served them over orzo with a little side veggie. Pretty presentation.5 stars

  10. I use only red salmon, since we find it to be much tastier. Again Holly, with the mustard :-( , otherwise, a pretty good recipe.

    1. Hi Angelina, we found the mustard added the perfect flavor to this recipe but you can definitely leave it out if you prefer!