I still remember the first time I made salmon croquettes—they came out crispy, tender, and bursting with flavor in a way I didn’t expect. It was one of those “I don’t know what to cook” evenings that turned into a kitchen win. Honestly, these salmon croquettes have found a permanent spot in my recipe rotation because they solve the dinner dilemma so well. Simple ingredients, straightforward steps, and that lovely crunch on the outside—what’s not to love?
What really makes salmon croquettes my go-to is how they bring so much joy without the fuss. When friends stop by unexpectedly, these salmon patties turn into crowd-pleasers before you know it. The aroma of perfectly fried fish cakes wafting through the kitchen is enough to make anyone smile. Plus, they remind me a bit of classic southern comfort food with a seafood twist—I even found a similar recipe that inspired me at Mississippi Mama’s Southern Salmon Croquettes Recipe.
If you’re like me and enjoy dishes that feel like a warm hug on a plate, I’m thrilled to share this salmon croquettes recipe with you! It’s accessible, satisfying, and flexible enough to fit into all sorts of meal plans. Whether you want crispy salmon bites for lunch, dinner, or packed for a picnic, these croquettes deliver every time.
You’ll find that cooking this is as much fun as eating it. The blend of flavors, the crunch, and the ease become totally addictive. Plus, if you’re curious about what folks say about these (salmon croquettes or salmon patties?), there’s a fun chat going on here for some foodie banter: What do you call these “Salmon Croquettes” or “Salmon Patties?”.
Ready to dive into making your own crispy salmon bites? Let’s get into the kitchen and make magic happen!
What You’ll Need:
This salmon croquettes keeps the ingredient list totally approachable—because good food shouldn’t be complicated.
- 1 can (14-15 oz) salmon, drained and flaked (fresh salmon can work too if you want to cook and flake your own)
- 1/2 cup breadcrumbs, plus extra for coating (panko is perfect for that crunch but plain breadcrumbs also work)
- 1 large egg
- 1/4 cup finely chopped onion (white or yellow works, or swap for green onion for a milder bite)
- 2 tablespoons mayonnaise (this adds moisture; sour cream or Greek yogurt make fun easy swaps)
- 1 tablespoon Dijon mustard (or regular yellow mustard if that’s what you have on hand)
- 1 tablespoon fresh lemon juice (bottled works in a pinch, but fresh really brightens this salmon croquettes)
- 1/2 teaspoon garlic powder (your kitchen nugget for a little extra pop)
- 1/4 teaspoon black pepper (freshly ground if you can)
- Salt to taste
- Oil for frying (vegetable or canola works great for those crispy salmon bites)
You can grab all this at any regular grocery store, and the best part? This salmon croquettes recipe is kind to your wallet since canned salmon is budget-friendly and lasts a while in your pantry. I always add a little extra onion just because I love that fresh bite—it feels like a tiny upgrade that makes a difference.
If you have leftovers, these salmon patties store well covered in the fridge for up to 3 days. You can also freeze them individually before cooking—just thaw and fry when you’re ready.
Let’s Cook This Together:
Start to finish, this salmon croquettes recipe comes together in about 30 minutes, which is perfect for weeknight dinners or last-minute gatherings.
- Prep your ingredients: Drain your salmon well and remove any large bones or skin. Flake it gently with a fork. This step is crucial—you want flakes, not mush. While this happens, finely chop your onion and get your egg cracked in a bowl.
- Mix it up: In a big bowl, combine the flaked salmon, breadcrumbs, chopped onion, egg, mayonnaise, mustard, lemon juice, garlic powder, pepper, and a pinch of salt. Use your hands or a sturdy spoon to mix everything together until it holds but isn’t too dense.
- Shape the croquettes: Scoop about 1/4 cup of the mixture and form it into patties or little oval shapes—whatever feels right to you. If the mixture feels sticky, add a bit more breadcrumbs a spoonful at a time. This is the step where I learned to be patient with my salmon croquettes—it makes all the difference.
- Coat the patties: Lightly press the patties into extra breadcrumbs for that crispy coating that makes these fried fish cakes so irresistible.
- Heat up your pan: Use medium heat and a skillet with about 1/4 inch of oil. Give the oil a minute to warm up—you want it hot enough to sizzle but not so hot that the croquettes burn before cooking through.
- Fry the croquettes: Carefully place your salmon patties in the pan. Fry them about 3-4 minutes on each side, until golden brown and crispy. You’ll know they’re ready when they release easily from the pan and have a beautiful color.
- Drain and cool: Transfer to a plate lined with paper towels to soak up any extra oil. Your kitchen is about to smell incredible when this salmon croquettes is ready.
- Serve warm or at room temp: These are pretty forgiving—if yours look a little uneven, that’s fine! The flavor will win everyone over.
While that’s cooking, you can pour yourself something delicious or prep a simple side. I love to multitask by tossing a quick salad or steaming some green beans alongside.
If you want some extra inspiration, check out this great version of easy and crispy salmon croquettes at To Simply Inspire for a bit of extra flavor flair!
How to Serve & Savor It:
This salmon croquettes truly shines when you serve it with fresh, zesty sides. My favorite combo? A crisp green salad with lemon vinaigrette or some roasted potatoes with herbs. The richness of the salmon patties plays beautifully against those bright, fresh flavors.
I also love adding these crispy salmon bites to sandwiches for a quick lunch fix. Just pile on some lettuce, tomato, and a smear of tartar sauce or aioli—it’s like a seafood version of a beloved classic.
These croquettes work perfectly at brunch too. Think alongside scrambled eggs or on top of toasted English muffins. I’ve found they’re a hit with my people whether it’s a casual family dinner or when friends drop by unexpectedly.
For leftover love, try breaking the croquettes into chunks and tossing them into a salad or mixing with grains like brown rice or quinoa for a power bowl. Seasonal twists I’ve tried include stirring in fresh dill or swapping breadcrumbs for crushed cornflakes for extra crunch.
If you’re curious about pairing meals, check out my other salmon recipes like Garlic Butter Lemon Salmon or this fun Teriyaki Salmon Avocado Rice to round out your meal timing beautifully.
Your Questions, Answered:
Can I prep parts of this Salmon Croquettes ahead?
Absolutely! You can prepare the mixture and shape the patties a day ahead. Just store them covered in the fridge and fry right before serving. It’s a major win for busy evenings.
What’s a good swap for mayonnaise in this salmon croquettes?
Greek yogurt or sour cream works great. They add moisture but with a tangy note.
Can fresh salmon be used instead of canned?
Definitely! Just cook and flake your fresh salmon before mixing. This changes the texture slightly but tastes amazing.
How do I make these salmon croquettes gluten-free?
Swap breadcrumbs for crushed gluten-free crackers or gluten-free panko. Easy and just as crispy.
Will these salmon patties hold together well?
If the mixture feels loose, add more breadcrumbs a teaspoon at a time until firm enough to shape easily.
Can I bake instead of frying?
Yes! Lay patties on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for about 15-20 minutes, flipping halfway.
How long do salmon croquettes last?
Stored covered in the fridge, they keep up to 3 days. Reheat gently in a pan to keep the outside crispy.
Any ideas for spice variations?
Try adding Old Bay seasoning or a pinch of cayenne for a little kick. I’ve also mixed in chopped fresh herbs like parsley or dill for brightness.
Final Foodie Thoughts:
Salmon croquettes have a special spot in my foodie heart because they’re the kind of effortless, delicious comfort I keep returning to. They hit that sweet spot between homemade warmth and crispy satisfaction—a total crowd-pleaser every time.
My Top Salmon Croquettes Tips:
- Use good quality canned salmon with the skin and bones removed for best texture.
- Don’t rush the coating step—it’s the secret to those perfectly crispy salmon bites.
- Keep your oil at medium heat to avoid burning and get a golden crust.
For tasty variations, I’ve loved adding fresh dill, mixing in a little grated cheese, or swapping breadcrumbs for crushed Ritz crackers for a richer crunch. The classic version remains my most requested, but adding a lemon zest twist has been a recent fan favorite.
I encourage you to make this salmon croquettes your own! Play with herbs, spices, and sides to fit your taste. What I hope you’ll love most is how this recipe feels like a little kitchen win every time you make it.
So friends, pull out your skillet, get that oil warming, and let’s make some seriously delicious salmon croquettes together. Your next favorite crispy salmon bites await!
Want a closer look at different salmon croquettes styles and stories? Check out these inspiring reads:
And when you’re feeling all about salmon, don’t miss:
Happy cooking, friends!
Salmon Croquettes
Deliciously crispy and golden salmon croquettes made with fresh salmon, herbs, and spices, perfect as a snack or light meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Snack
- Method: Fried
- Cuisine: American
Ingredients
- 1 can (14 oz) salmon, drained and flaked
- 1 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- In a medium bowl, combine flaked salmon, breadcrumbs, chopped onion, mayonnaise, egg, parsley, lemon juice, salt, and pepper.
- Mix well until the mixture holds together.
- Shape mixture into small patties, about 2-3 inches in diameter.
- Heat vegetable oil in a skillet over medium heat.
- Fry croquettes for 3-4 minutes on each side or until golden brown and crispy.
- Remove and drain on a paper towel-lined plate.
- Serve warm with tartar sauce or lemon wedges.
Notes
For a lighter version, try baking the croquettes in a 400°F oven for 15-20 minutes, flipping halfway through.