Salmon Croquettes are a crispy, flavorful way to turn fresh or canned salmon into an easy, family-friendly meal. Baked until golden and packed with herbs, lemon, and Dijon mustard, they’re tender on the inside with a deliciously crisp exterior.
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Holly’s Recipe Highlights: Salmon Croquettes
- Flavor: These have a savory, buttery flavor with bright lemon, fresh herbs, and a subtle tang from Dijon mustard, finished with a crispy golden crust.
- Why Make It: With canned or leftover salmon, this recipe becomes a complete meal using simple refrigerator and pantry ingredients.
- Skill Level: This beginner-friendly recipe comes together without special shaping or breading techniques.
- Serving Suggestions: Serve with tartar sauce and your favorite sides, such as coleslaw, roasted vegetables, and a simple green salad.
Total Time: 30 minutes Servings: 9 Patties Cooking Method: Pan-fried
Ingredient Notes
- Salmon: Use well-drained canned pink salmon or cooked flaked salmon. Remove any large pieces of skin or bone, then gently break the salmon into small flakes without overmixing or mashing.
- Panko Breadcrumbs: Panko breadcrumbs create a lighter texture and a crisp, golden exterior. Regular breadcrumbs can be used, but add them gradually since they absorb moisture differently.
- Chives: Fresh chives add a mild onion flavor without large pieces. Substitute thinly sliced green onions or use onion powder for a quicker option.
- Red Bell Pepper: Finely dice the bell pepper so it softens quickly and helps the patties hold together. Swap in any color of bell pepper.
- Mayonnaise: Mayonnaise adds moisture and richness, helping the croquettes stay tender. For a slightly tangier flavor, substitute plain Greek yogurt.
How to Make Salmon Croquettes
- Gently mix the ingredients in a bowl (full recipe below).
- Form into patties and bake until lightly browned and cooked through.
Save Every Last Croquette
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Place parchment between layers to protect the crust.
- Reheating: Reheat in a lightly oiled skillet over medium heat until hot, or warm them in a 375°F oven or air fryer until the outside is crisp.
- Freezing Cooked Patties: Freeze cooked croquettes on a parchment-lined tray until firm, then transfer them to a freezer-safe container for up to 3 months.
- Freezing Uncooked Patties: Freeze in a single layer and transfer to a freezer container once solid. Thaw them overnight in the refrigerator before cooking.
More Crispy Seafood Favorites
Did you enjoy the following Salmon Croquette Recipe? Leave a comment and rating below.
Ingredients
- 2½ 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 chopped fresh chives or ¼ teaspoon onion powder
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh parsley
- 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 to 15 minutes or until they're lightly browned and cooked through.
Notes
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 handling them.
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat on a frying pan until heated through.
Nutrition Information
Serving: 1patty | 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, Seafood
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I haven’t made this yet. But I have almost all the ingredients and it sounds easy to make. Thank you for developing a quick recipe for Salmon Coquettes. I’m going to use my air fryer, which I love.
I can’t wait to hear what you think of it, Sara!
Can you freeze them?
Hi Ann, Yes! You can freeze them cooked or uncooked (as mentioned in the storage section).
This is the very best common sense cooking . Love your recipes.
Thank you for the kind words Doris! I am so glad you are enjoying the recipes.
Excellent baked and also in the pan!
always great
These were delicious. Used 3-6 oz cans of Kirkland (mild) pink salmon and followed the recipe closely. Pressed them together firmly, cooked in my air fryer. They didn’t break apart and we loved them! Will make again and again.
What temp and how long did u air fry them?
I have never tried air frying these but if you do I would try cooking them at 400°F for 8-10 minutes or until cooked through. I would love to hear how they turn out for you, Nhi.
if I’m using canned salmon, do I need to pre cook it? I’m confused by the pre cook comments!
No, for this recipe if using canned salmon it is precooked so it’s ready to use!
Is the salmon fresh or precooked?
The salmon is cooked.
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!