Salmon Croquettes

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.

plated Salmon Croquettes with lemon slices

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 in a bowl to make Salmon Croquettes

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.

mixing ingredients to make Salmon Croquettes

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

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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

Cook ModePrevent your screen from going dark

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.

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

Course Appetizer, Fish, Main Course, Seafood

Cuisine American

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