Salmon Croquettes

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.

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

close up of Salmon Croquettes ingredients

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).

Salmon Croquettes on a sheet pan before cooking

Form into patties and bake until lightly browned and cooked through.

Drain the Canned Salmon: Drain it well so excess liquid doesn’t make the patties soft or difficult to shape.
Don’t Overmix: Mix gently and only until just combined. Overmixing breaks down the salmon and can make the centers dense.
Finely Chop: Chop the pepper, garlic, and herbs in small pieces. Large pieces create weak spots around the edges.
Let Them Rest: Let shaped patties rest in the refrigerator for 15 to 30 minutes. Chilling helps the crumbs absorb moisture.
Flip Patties When Golden: Turn fried croquettes only after the first side is golden and releases easily from the pan. Use a thin, wide spatula.

plated Salmon Croquettes with lemon slices

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

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.

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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