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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! 

Salmon is one of my favorite things to make. For some more easy salmon recipes, be sure to make this Garlic Brown Sugar Glazed Salmon, this delicious Sheet Pan Thai Salmon, or this easy Baked Sesame Teriyaki Salmon.

Salmon croquettes stacked on top of one another.

Salmon Croquette Recipe

Salmon lovers, this recipe is for you! If you don’t know what salmon croquettes are, you are in for a treat. This recipe uses canned salmon along with a host of delicious seasonings and ingredients that flavor the salmon to perfection. Once formed into patties, they are pan-fried in a skillet until golden brown.

Not only are these insanely delicious, but they make a great side to any meal or a quick, on-the-go meal if you are short on time. Don’t forget to dip them in some delicious Tartar Sauce! It really elevates these delicious croquettes, and the combined flavor is so delicious that you won’t be able to stop at one!

Ingredients in Salmon Croquettes

These ingredients are simple, and I bet that you can already find most of them in your pantry! This recipe uses classic ingredients to really grab hold of the delicious flavor of salmon and make it taste its best. Go ahead and check out the recipe card at the bottom of the post for all of the exact measurements.

  • Panko Bread Crumbs: The breadcrumbs help to form the perfect crust.
  • Flour: I used all-purpose flour in this recipe.
  • Bell Peppers: These are optional, but I love the added color, crunch, and flavor they bring to the croquettes.
  • Canned Salmon: Using canned salmon saves so much time!
  • Garlic Powder: This is so delicious with the salmon.
  • Salt and Pepper: These enhance all of the flavors in the recipe.
  • Egg: The egg binds all of the ingredients together making it easy to form patties.
  • Mayonnaise: This also helps bind the ingredients together and adds a creaminess to the base.
  • Worcestershire Sauce: This added flavor is out of this world!
  • Fresh Cilantro: If you aren’t a fan of cilantro (it seems to be a love-it-or-hate-it ingredient), then you can leave it out!
  • Vegetable Oil: I use the oil to cook the croquettes in the skillet. It helps them get that golden brown color.

How do You Make Salmon Croquettes?

  1. Combine Ingredients: 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.
  2. Form Patties: Shape into 6-8 patties and heat oil in a large skillet over medium-high heat.
  3. Cook: Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.
A collage of the prepping process of the croquettes before and after  cooking.

Can I Bake Salmon Croquettes?

Yes! Place the croquettes on a baking sheet and cook them for 20 minutes at 400 degrees Fahrenheit, flipping once halfway through. They are done when they are golden brown and an internal temperature of 165 degrees Fahrenheit.

Close up of Salmon Croquettes in a frying pan.

Frequently Asked Questions

Here are a few frequently asked questions about this salmon croquettes recipe!

  • Can I use fresh salmon instead of canned salmon in this recipe? Yes, you can substitute fresh salmon for canned salmon if you prefer. Just make sure that you cook and flake the fresh salmon before adding it to the mixture.
  • Can I use a different type of breadcrumb instead of Panko? Yes, you can use regular breadcrumbs or crushed crackers as a substitute for Panko if you don’t have it on hand!
  • How do I know when the croquettes are cooked through? The croquettes are done when they are golden brown on both sides and have reached an internal temperature of 165 degrees Fahrenheit. I always like to use a meat thermometer to double-check the temperature.
  • Can I use a different type of oil for frying the croquettes? You can use vegetable oil, canola oil, or any other neutral-flavored oil to fry the croquettes.
Salmon Croquettes on a white plate with freshly slices lemons.

How to Store Leftovers

These salmon croquettes taste just as good (if not better) the next day. You can store leftovers or make them ahead of time so they are ready to heat up whenever you need them!

Make them ahead of time: You can make the croquettes ahead of time and refrigerate them for a day or two. When you are ready to eat them you can reheat them in the oven or on a skillet.

Sides to Go with Salmon Croquettes

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Easy Salmon Croquettes

4.91 from 33 votes
By: Alyssa Rivers
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!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6


  • 1/2 cup Panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • (3) 5 ounce cans 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 sauce
  • 1/4 cup chopped cilantro
  • 1-2 tablespoons vegetable oil


  • 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.



Originally Posted on October 8, 2018
Updated on September 28, 2023


Calories: 123kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 35mgSodium: 340mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 446IUVitamin C: 21mgCalcium: 21mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Mediterranean
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. 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.

  2. 5 stars
    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?

  3. 4 stars
    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.

  4. 5 stars
    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.

    1. 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.

  5. I want to make these tomorrow! Do you remove the bones and skin from the canned salmon, or just mix it all together?

    1. 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.

  6. 5 stars
    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.

  7. 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

    1. 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.