Salmon Croquettes

In my book, salmon croquettes are the perfect appetizer. Crispy on the outside, tender on the inside. Utterly delicious with an array of tantalizing ingredients like red peppers, green onions. and crunchy panko. Gorgeous golden brown color!

Salmon croquettes are a stellar way to use that pouch of salmon in your pantry. Do yourself a favor—plate the salmon croquettes with homemade tartar sauce and lemon wedges.

Ingredients for Salmon Croquettes

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• Egg: The humble egg binds all the ingredients together so your croquettes don’t crumble into oblivion.
• Panko: Japanese-style bread crumbs are lighter than classic bread crumbs and stay crunchy even after frying. Panko doesn’t absorb excess amounts of oil, so they’re brilliant for ultra-crispy foods without the risk of sogginess.
• Red pepper and green onions: Both add crunch, color and flavor to the salmon patties.
• Mayonnaise: Mayo helps keep the croquettes moist while adding richness and a hint of creaminess to the mixture. Regular mayonnaise gives the best flavor, but there’s no problem if you prefer low-fat. If mayo isn’t your thing, use sour cream or Greek yogurt (a healthier option).
• Flour: Along with the egg, flour helps bind the salmon croquettes and prevent them from falling apart. Good old all-purpose flour is fine here, but wholemeal and gluten-free flour work equally well.
• Worcestershire sauce: With its savory, slightly tangy, umami-rich flavor, Worcestershire sauce complements the richness of the salmon.
• Seasonings: Enhance the flavors with a dusting of garlic powder, salt and pepper.
• Salmon: This recipe calls for pouches of salmon, but any type of salmon will make beautiful croquettes as long as it’s cooked.
• Oil: Avocado oil is my go-to cooking oil for frying thanks to its high smoke point. Canola and vegetable oil are excellent alternatives.

Directions

Step 1: Prepare the mixture

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In a large bowl, combine the egg, panko, red pepper, green onions, flour, mayonnaise, Worcestershire sauce, garlic powder, salt and pepper. Gently fold in the salmon, then cover and refrigerate for at least 30 minutes.

Step 2: Shape

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Scoop two tablespoons of the salmon mixture and shape into 1/2-inch patties. Repeat until you have 12 patties.

Step 3: Fry

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Heat oil in a large skillet over medium heat and fry the croquettes in batches for 3 to 4 minutes on each side until golden brown. Set on a paper towel-lined plate to rest, then serve with lemon and tartar sauce.

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Editor’s Tip: Don’t overcrowd the skillet when frying the croquettes. You want to leave enough space so they can fry evenly and crisp up.

Salmon Croquette Variations

• Sprinkle with Old Bay: Old Bay and seafood is a home run combo—and a dash of this iconic seasoning is outstanding with salmon croquettes.
• Add other seasonings: Take things in a different direction with other spice blends. With salmon, my top picks are Greek, jerk, taco seasoning or Cajun mix—ideal if you like a bit of heat.
• Mix in herbs: Fresh or dried herbs lift the flavor of salmon patties. Fresh cilantro, parsley, chives and basil are phenomenal, but dried herb mixes like Italian seasoning or herbes de Provence are just as delicious.
• Add cheese: Some folks have mixed feelings about seafood and cheese, but sprinkling Parmesan, feta or mozzarella in these croquettes is pure heaven.

How to Store Salmon Croquettes

Once cooled, transfer your salmon croquettes to an airtight container lined with parchment paper and store them in the fridge. Reheat and eat within three to four days.

To reheat the patties, pop them in the oven at 375°F for 8 minutes or in the air fryer at 380° for 4 to 5 minutes. While microwaving for a minute or two is perfectly fine, seafood tends to lose flavor when reheated in the ‘wave.

Can you make salmon croquettes ahead of time?

Definitely! Cook the salmon croquettes up to two days ahead of time, then follow the instructions for reheating them. Alternatively, prep and shape the croquettes, then cover and refrigerate them overnight. Fry them the next day right before serving.

Salmon Croquette Tips

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Can you use fresh salmon for salmon croquettes?

Use fresh and canned salmon interchangeably in this recipe—they’re both delicious. Fresh salmon will give your croquettes better flavor, while canned or pouch salmon is more cost-effective. If you’re going the fresh route, use cooked fresh salmon and flake it before preparing the croquette mixture.

How do you keep salmon croquettes from falling apart?

Eggs and flour are binding ingredients, which should help your croquettes hold their shape. Refrigerating the salmon patties before frying them goes a long way to making sure your croquettes don’t fall apart while also giving the ingredients time to merge, resulting in extra tasty croquettes. Don’t skip that step!

Can you make salmon croquettes in the air fryer?

Yes! Preheat the air fryer to 400° and spray the basket with oil. Place a few croquettes in the basket. Cook for 8 to 10 minutes, then flip the patties. If needed, spray with additional oil, then cook for another 4 to 6 minutes until the salmon croquettes are a rich golden brown.

What can you serve with salmon croquettes?

There are some standout side dishes for salmon that will complete the meal. I like anything citrus with salmon; the acidity in lemon cuts through salmon’s fattiness and refreshes the palate between bites. Think lemon-scented Broccolini, lemon Brussels sprouts or asparagus with lemon zest. On the flip side, hearty sides like mashed potatoes, couscous and pasta salad are fantastic as well.