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
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.
Usted fresh Salmon slightly broiled then Cooled yumo thanks
Glad you enjoyed it, James!
Absolutely delicious!!!! I made the recipe exactly as written and my family loved them!! Since I cooked the salmon the same evening that I made the croquettes, I knew it might be hard to keep the shape firm. So I decided to try lining a muffin pan with parchment muffin liners and scooped the filling into each muffin tin. Holy cow, it worked!! They held their shape and there was a nice crust on top and underneath. I can tell I need to make twice as many next time because everyone loved them—thank you for such a wonderful recipe!!
Is there something besides egg we can use? My son is allergic to eggs & dairy. Thanks.
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.
Hi Christina, you can use “just egg” it’s a vegan egg replacer. There are vegan options for mayo as well. I have made these with a little olive oil and bread crumbs as the binder. Hope this helps :)
They look good I’ll give him a try
Can you use defrosted raw salmon for these salmon croquettes?
The salmon is precooked in this recipe, so you can cook it and use it to make the croquettes Dolorice. Enjoy!
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.
Thank you Mary! I don’t have that recipe, but it sure sounds delish!
I made salmon patties once before using fresh salmon and a different recipe, and they were not good. Today, I made your recipe with canned salmon and YAY!! So good! I didn’t have bell pepper so I subbed some minced onion, and I didn’t have panko so I used 3/4 cup of regular plain bread crumbs. Served with lemon tarragon aioli. This recipe will have me keeping a can of salmon on hand at all times going forward. Thank you!
My family loved them!! I used can salmon but the fresh ingredients took it over the top!! Thanks so much for the recipe..GOD BLESS
Best Croquettes I have made, I use the canned Salmon. Thank you!
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.
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!
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.
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!
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!
So glad you loved them Lisa! Thank you for coming back and leaving a review! :)
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!
So happy to hear that Kelly! Glad you enjoyed them :)
Did you precook the salmon first?
Hi Ashley, yes the salmon is precooked in this recipe :)
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.
Sorry to hear that Jacqueline, this recipe is loved as written.
I agree not the best recipe, to fishy and the bread crumbs come through as stale.
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.
This recipe is a keeper. Absolutely delicious. Will be making again and again. Thank you!
This are so so good turned out great!
Yay! So happy to hear that Brad! :)
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
So good, the best salmon croquettes I’ve ever made!
Absolutely delish! My husband raved about them, too. I served them over orzo with a little side veggie. Pretty presentation.
That sounds perfect Jackie!
Thanks so much! everyone but 1 daughter in law loves salmon patties.
I use only red salmon, since we find it to be much tastier. Again Holly, with the mustard :-( , otherwise, a pretty good recipe.
Hi Angelina, we found the mustard added the perfect flavor to this recipe but you can definitely leave it out if you prefer!