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.
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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
Did your family enjoy these Salmon Croquettes? Leave us a rating and a comment below.
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 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 13-15 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.
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!