Salmon Croquettes Recipe

Why You’ll Love This Recipe

I love how this dish is both nostalgic and practical. It’s budget-friendly, pantry-staple friendly, and comes together quickly. The croquettes are flavorful, crispy, and pair beautifully with just about anything—salad, grits, rice, or a dipping sauce. They’re also great for meal prep, and I can pan-fry, bake, or even air-fry them. Once I make them, they’re hard not to crave again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

salmon (fresh, canned, or leftover cooked)
egg
breadcrumbs or crushed crackers
onion (finely chopped)
green onions or parsley (optional)
mayonnaise or sour cream
Dijon mustard
lemon juice
garlic powder
paprika
salt
black pepper
oil (for pan-frying)

directions

1. I start by flaking the salmon into a large bowl, making sure to remove any bones or skin if using canned or fresh salmon.

2. I add the egg, breadcrumbs, onion, green onions or parsley, mayonnaise, mustard, lemon juice, and all seasonings.

3. I mix everything until well combined. If the mixture feels too wet, I add more breadcrumbs. If too dry, a little more mayo or a splash of milk helps.

4. I shape the mixture into small patties—about 2 inches wide—and place them on a plate.

5. I heat oil in a skillet over medium heat, then pan-fry the croquettes in batches for 3–4 minutes per side, until golden brown and cooked through.

6. I transfer them to a paper towel-lined plate and let them rest a minute before serving.

Servings and timing

This recipe makes 6–8 croquettes and takes about 30 minutes from start to finish. It’s great for weeknights, lazy weekends, or anytime I need a fast, satisfying meal.

Variations

Sometimes I add hot sauce or cayenne for a spicier version. I’ve also used chopped bell peppers or celery for added crunch. For a Southern-style twist, I serve them over grits with a drizzle of hot honey. When I want to keep it lighter, I bake or air-fry the croquettes instead of pan-frying.

storage/reheating

Leftover croquettes keep well in the fridge for up to 3 days. I reheat them in a skillet or air fryer to bring back the crispiness. They also freeze well—just cool completely, freeze on a tray, and transfer to a freezer bag. I reheat straight from frozen in the oven or air fryer until hot throughout.

FAQs

Can I use canned salmon?

Yes, and I often do. I drain it well and remove any bones or skin. It’s a budget-friendly and quick option that still tastes great.

Can I bake these instead of frying?

Absolutely. I bake them at 400°F (200°C) on a greased or parchment-lined baking sheet for 15–20 minutes, flipping halfway for even browning.

What sauce goes well with salmon croquettes?

I like serving them with tartar sauce, lemon aioli, spicy mayo, or even a simple squeeze of lemon. Yogurt-based sauces also work well for a lighter touch.

How do I keep them from falling apart?

I make sure the mixture is well-bound with enough egg and breadcrumbs. Letting the patties chill for 15–20 minutes before frying also helps them hold their shape better.

What can I serve with these?

I often serve them with a green salad, roasted vegetables, mashed potatoes, or rice. They’re also great as sliders or on a sandwich with lettuce and sauce.

Conclusion

Salmon Croquettes are a timeless comfort food that’s quick, crispy, and loaded with flavor. Whether I’m using pantry staples or repurposing leftover salmon, this recipe turns it into something truly satisfying. Easy to prep, cook, and customize—these croquettes are a staple I keep coming back to.