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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 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?
- 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.
- Form Patties: Shape into 6-8 patties and heat oil in a large skillet over medium-high heat.
- Cook: Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.
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.
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.
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
Ingredients
- 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
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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I doubled the recipe and it was too dry so I used some of the liquid from the can. Was that safe to use in the mix?
By the way I doubled all ingredients be cause I used 2 _ 14 Oz cans.
My batch tasted salty so I added some sugar. Now I want to throw out and start over. BTW my breadcrumbs were “Italian”. 😭
Hi Sandra, using Italian breadcrumbs rather than panko could’ve absorbed more liquid which is why they were dry. I’m not sure why it was salty though, I’m sorry they didn’t turn out!
This is a great recipe guaranteed to impress.
I discovered through a chef friend of mine that if you allow the mixture to chill 3-4 hours you are guaranteed success with browning and texture. This works great for crab cakes or any other type patty.
I use a 1/3 cup tin measuringcup to spoon the mixture in to, compress, pop out on to a plate, then gently press down. This will guarantee they won’y fall apart.
A very hot pan is a must for success here. Then put in the oil and cook until brown and releases from pan.
I haven’t tried this one yet. My family recipe is over 100 years old. The picture above shows patties, not croquettes. Why call them croquettes? Croquettes are large egg shaped, not flat. You should rename this since you actually want patties.
My hubby and I love this recipe, quick and simple. Usually cooked with wild rice or basamati seasoned rice. It’s a nice change up.
Tastes pretty good!
Thank you so much for this recipe. It came out so good and delicious. I added my own seasoning. My family loved it and eat it all and wanted more. Would have gave a ten ratings….
are you supposed to drain the canned salmon?
Hi Erik, thank you for the question. Yes you drain the canned salmon. Let me know how they turn out!
Loved by my Entire family! Thank you for sharing!
Doubled the recipe for our family of 7 (including two teenaged boys). Everyone loved it.
Fabulous! I have tried many various recipes for Salmon Croquettes, but this was by far the best!
So happy you liked the recipe! It’s one of my favorites!
I made this and it came out really good thank you.
I loved it. I added 1 tsp dried cilantro in place of the fresh cilantro. I used 1/2 cups panko bread crumbs and 1/4 cups flour. I also added more seasoning salt to taste.
This is the best ever recipe!!
Cooked directly according to recipe 😬😬😬
All Smiles Here
Hi can I use fresh salmon uncooked
Yes, just be sure to cook and shred it before you add it to your croquettes.
Are used1/2 cup peppers and half shredded carrots. So quick so easy awesome.
I tried this recipe last night and changed a few things.
I added 1/2 cup of finely chopped onions(many other recipes have them) and swapped cilantro for dried parsley, less than 1/4 cup.
I did not add the red or green peppers either as I did not have any and frankly thought they would be better without them.
They were phenomenal. You are talking about testers who have eaten them for years and one since almost birth. Veteran salmon croquette eaters from the South.
I almost burned them but that simply turned out to be more flavor. I mixed it and let it sit in the refrigerator for about an hour to hydrate and meld flavors first and made 4 large patties from this batch. And they did not taste fishy either, not sure what to attribute that to but my wife’s version always did, these did not.
With the changes I outlined I will be making these regularly.
Being from the south as well I wonder if adding fresh lemon zest and some juice would be a great addition?