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Salmon Croquettes are pan fried and packed with so many great flavors. These make a quick and easy weeknight meal and are delicious with a tartar sauce!Â
Salmon is one of my favorite things to make. For some more easy salmon recipes, be sure to make: Â Garlic Brown Sugar Glazed Salmon, Sheet Pan Thai Salmon, or this Baked Sesame Teriyaki Salmon.
Salmon Croquette Recipe
The weather just made a shift and it has been pretty cold and rainy at our house. I actually have been ready for the weather to cool down a bit and to be able to cozy up and wear my fall sweaters. Whenever it is rainy or cloudy outside, Â I am not able to really work or take pictures of food for the blog. This gives me a chance to have a meal ready for the family every night despite how busy things get. Since I am a salmon lover, I LOVE salmon croquettes. The best part about these delicious croquettes is that my kids will eat them and not even realize that they are salmon. They are fast and easy and such a win at our house!
What are salmon croquettes?
Salmon Croquettes are made with canned salmon, chopped peppers, egg, and Panko and made into a patty. They are pan fried on each side in a medium sized skillet until golden brown.
How do you make salmon croquettes?
- To start, add panko and flour to a bowl and mix. Add bell peppers, canned salmon, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.
- Shape into 6-8 patties and heat oil in large skillet over medium high heat.
- Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.
Can I bake salmon croquettes?
Yes you can! Â Bake for 10 minutes flipping once until they are cooked throughout and golden brown.
What sides go well with salmon croquettes?
- Red potatoes
- steamed rice
- pasta dish
- side salad
Looking for even more delicious salmon recipes? Look no further!
- Pan Seared Salmon with a Creamy Lemon Dill SauceÂ
- Spicy Blackened Salmon TacosÂ
- Cilantro Lime SalmonÂ
- Sweet Chili Garlic Glazed Salmon
Easy Salmon Croquettes
Ingredients
- 1/2 cup Panko
- 1/4 cup flour
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- (3) 5 ounce canned salmon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg lightly beaten
- 1/4 cup mayonnaise
- 1 Tablespoon Worcestershire
- 1/4 cup chopped cilantro
Instructions
- Add panko and flour to a bowl and mix. Add bell peppers, canned salmon, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.
- Shape into 6-8 patties and heat oil in large skillet over medium high heat.
- Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.
Video
Nutrition
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Thanks for your recipes. Hardly use my cookbooks any more. Have used your croquet recipe many times, but salmon is pretty pricey down here in Fl. I tried canned makerel from the Dollar tree store. Couldn’t tell the difference from salmon. 15 oz can makes about 8 nice size patties. Also bags of frozen pepper-onion stir fry mix ,also from $ Tree chopped well with a few cracker crumbs makes a great tasting patty that holds together well when cooking. One heads up these come packed in brine water so drain them, but a little of the juice in the can helps mixture to be moist. Also a little flour makes them hold together well and makes the egg optional, great since my daughter is allergic to them. We have them with garlic-sour cream mashed potatoes and coleslaw. And lots of cold ice tea southern style (with lemon and fresh mint leaves) Thanks for your time spent on this blog.
my grandson is so picky about foods, he loves these. only problem is now the parents want some too lol
wondering if corn would go well instead of the bell pepper?
Yes, that will work great too!
I’d give it the fifth star.
The instant I saw the croquette recipe I knew what I wanted for lunch.
I have some boneless 5 oz. salmon portions siiting in my freezer. The package says: ” . . . microwave for 4 minutes”. I think I will do that and prepare your croquette mix.
You deserve 4 stars for a great idea; the fifth depends on the outcome.
Hi, Alyssa. Since I’ve been in solation, I’ve been collecting recipes and really like yours. You seem to know the kinds of flavors and combinations that make cooking both creative and–so important–acceptable to the cook’s family’s palate.
This recipe allows me to use the salmon that so often shows up in food pantry boxes. Please consider trying to include in your assortment of upcoming recipes the sorts of food we pantry-goers receive. In addition to canned salmon and tuna, we are building up stockpiles of rice, pasta, dried beans and peas, rice, potatoes, apples, oatmeal and peanut butter. (I have 11 jars of peanut butter, even after sharing with friends and family!) And please work on discovering ways to make canned fruit and vegetables more appealing. Bacon works on canned beans, but I can’t figure out how to doctor up peas!
Use your creative juices to give us ideas on how to use this nutritious food we have been given–and use it in a way that will create a simple meal that tastes great without the fancier ingredients that are both too expensive and just plain unavailable right now. Cooks all over the country will appreciate simple recipes using food our parents and grandparents accepted as standard fare, but that working mothers have turned away from for convenience.
Thanks, Alyssa, for giving me recipes that my meat and potatoes husband agrees to try, then discovers he tells me I can serve again, even on my food pantry supplies.
Kimberlee, a quick idea on the canned or frozen peas. I like curry so I often sprinkle a little from the spice can or jar along with a small amount of butter. It is inexpensive and can also be used to change up chicken salad or other dishes. If you’re not sure if your husband likes curry, I would just allow each person to add it after their food is plated.
I want to make these tomorrow! Do you remove the bones and skin from the canned salmon, or just mix it all together?
I personally purchase the can that is already skinless and boneless for this recipe. I would recommend taking it out if it is easy and possible.
I tried Alaskan silver fish in place of the salmon and it was the best I’ve ever eaten! This recipe is one to pass along to family and friends.
My son gave me a large piece of Silver fish he caught in Alaska. I pan grilled it and crumbled it. It looks and tastes like salmon. I am going to try your recipe but I wanted to know if I can freeze the leftovers? And how long will they keep in the refrigerator? Thanks, KC
Yum and so sweet of your son! Yes, you can freeze this. I usually like to say about 3 months but if you can enjoy it sooner that is best.
freeze for 3 months…..a few days refrigerated…
Can the salmon croquette mixture be made in advance and refrigerated for later use? Thanks!
Yes, this is delicious warmed up too.
Thank you for the recipe. I made it following the recipe, making no changes. It was delicious.
Can I use frozen salmon, and put it in a food processor and use it like the canned salmon.
This is the best salmon croquette recipe! I eliminated the garlic just because I don’t like it, and I don’t think the recipe needs garlic anyway and used only 1/2 T of worcestershire sauce because it can be a bit overpowering. Otherwise, really delicious and easy!
I love all of your recipes!!! Every time I search something to make, your recipe pops up and they are always delicious. What would be a good sauce with these? I always need some type of sauce.
Thank you!
Made these for dinner tonight with a side salad. My husband and I really enjoyed them!
Definitely will make them again. I’m sure they will become one of our favourites and will get into our dinner menu rotation!! Thanks for sharing!!
Made them tonight, love love love, didn’t have Panko, so whizzed up rolled oats, and used dried coriander instead of fresh… turned out delicious…
That is great to hear! I am so glad that you could substitute it. That is a great idea. Thank you for sharing!
On your salmon croquettes how much oil in the skillet also said you could bake it but don’t get the temperature
I use about 1 tablespoon of oil or even less. Just enough to cover the bottom of a pan and to help the croquettes to not stick to the pan. It also helps slightly crisping up the outside.
To bake them you will heat the oven to 350* and bake for about 10-12 minutes.
Just to be clear….is this recipe calling for a 3 to 5 ounce can OR (3) 5 ounce cans….so 15 ounces of salmon? Just want to make sure I get it right.
It is three cans that are 5 ounces each. Yes, total of 15 ounces of salmon.
I had the same question 😊
Thanks for the clarification.
I used only 3 1/2 ounces salmon, and burned them.
My wife and I still liked them a lot.
Can’t wait to taste them when done properly.
Your recipes on salmon Croquettes look mighty good. I would love to print them. I want to cook them in a Nuwave air cooker with a light spray of Olive oil. Will let you know how they turn out.
THANKS A MILLION. RW
That sound fantastic! Thank you so much!
This looks terrific! Any ideas how to get a similar crunchiness for a gluten free version?
Use Udi’s GF French bread in a processor or Ian’s GF panko.
Hi Alyssa! First of all, I LOVE your recipes. I have tried many of them and those are so simple and delicious! Here is my question: my husband does not like salmon, can i replace the salmon for tuna for the salmon croquettes? Any suggestion is more than welcome. Thank you!
Hi Valeria,
In answer to your question…..I have made these with tuna as well as with salmon & they both turned out great. Just be sure to measure the equal amount of tuna as the can of salmon. I flaked my tuna a bit tho. Also – (just my preference) I did not add the chopped green & red peppers, but I did add some dried celery flakes. Either way is just delicious!
Yes you can flake the tuna so other items will stick to it. Crab meat will work too.
I sometimes do the same with all the can chicken I get from the food bank.