Few dishes offer the perfect intersection of comfort, versatility, and nutrition quite like classic Salmon Croquettes. After years of perfecting seafood recipes, I can confidently say that mastering these golden, crispy-on-the-outside, tender-on-the-inside salmon patties is a game-changer for your culinary repertoire. Whether you’re looking to transform leftover salmon, make use of canned salmon for an economical meal, or create an impressive appetizer that won’t break the bank, this foolproof recipe delivers exceptional results every time.

The key to truly memorable Salmon Croquettes lies in achieving that perfect texture balance – a crisp, golden exterior that gives way to a moist, flavorful interior that practically melts in your mouth. Too often, croquettes end up dry and crumbly, but with the techniques I’m about to share, you’ll never suffer that disappointment again. Let’s dive into creating salmon croquettes so delicious, they’ll become a regular request in your household.

How to Make Salmon Croquettes

Quick Overview

Salmon Croquettes combine the rich flavor of salmon with a harmonious blend of aromatics, herbs, and just enough binder to create golden patties that are crispy on the outside and remarkably moist inside. What makes these croquettes truly special is their versatility and the perfect balance of textures – that satisfying crunch giving way to tender, flavorful salmon that’s never dry or pasty.

One of the standout features of this recipe is the inclusion of secret moisture-boosting ingredients that ensure your croquettes remain succulent. A touch of mayonnaise and Dijon mustard not only adds richness and flavor but also prevents the mixture from drying out during cooking. The addition of finely diced bell pepper and onion releases moisture as the croquettes cook, further enhancing their juicy interior.

From start to finish, these Salmon Croquettes take about 30 minutes to prepare – 15 minutes of preparation and 15 minutes of cooking time. This makes them perfect for busy weeknights when you want something satisfying that doesn’t require hours in the kitchen. The recipe is also incredibly forgiving and adaptable, allowing you to adjust the seasonings to your family’s preferences or work with what you have on hand. Whether served as a main dish with sides, formed into mini croquettes for appetizers, or placed atop a salad, these versatile patties deliver big on both flavor and texture.

The Ingredients I Use to Bring My Salmon Croquettes to Life

For the croquettes:

1 pound (16 ounces) of salmon, either:
Fresh cooked salmon, flaked with a fork, skin and bones removed, OR
2 cans (7.5 ounces each) of salmon, drained well, skin and bones removed
1/2 cup red bell pepper, very finely diced (about 1/2 medium pepper)
1/3 cup yellow onion, very finely diced (about 1/2 small onion)
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
2 green onions, thinly sliced
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 large eggs, lightly beaten
¾ cup panko breadcrumbs, divided ½ cup for the mixture and ¼ cup for coating
1 teaspoon Old Bay seasoning
1/2 teaspoon paprika (smoked paprika for extra flavor)
1/4 teaspoon cayenne pepper (optional, adjust to taste)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons vegetable oil or clarified butter for frying

For the lemon dill sauce (optional):

1/2 cup mayonnaise
2 tablespoons plain Greek yogurt
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 small clove of garlic, finely minced
1/4 teaspoon kosher salt
Freshly ground black pepper to taste

For serving:

Lemon wedges
Additional fresh herbs for garnish (parsley or dill)

Step-by-Step Instructions

Step 1: Prepare the Salmon

If using fresh salmon, ensure it’s thoroughly cooked and cooled. Remove the skin and carefully check for any bones. Flake the salmon into a large mixing bowl using a fork, keeping some larger flakes for texture rather than breaking it down completely.

If using canned salmon, drain it thoroughly in a colander, pressing gently to remove excess liquid. Pick through the salmon to remove any skin and bones (or leave the soft, calcium-rich bones if you prefer). Transfer to a large mixing bowl and flake lightly with a fork.

Step 2: Create the Binding Mixture

In a separate medium bowl, combine the beaten eggs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, paprika, cayenne pepper (if using), salt, and black pepper. Whisk together until smooth and well incorporated. This wet mixture is crucial for keeping your croquettes moist during cooking.

Step 3: Combine All Ingredients

To the bowl with the salmon, add the finely diced red bell pepper, yellow onion, minced garlic, chopped parsley, and sliced green onions. Pour the binding mixture over these ingredients, then add 1/2 cup of the panko breadcrumbs. Using clean hands or a fork, gently fold everything together until just combined.

Be careful not to overmix or compress the mixture too much – maintaining some texture is key to achieving light, moist croquettes rather than dense, dry patties. The mixture should hold together when pressed but still have a relatively loose texture.

Step 4: Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for at least 15 minutes (up to an hour is even better). This resting period serves two important purposes: it allows the breadcrumbs to absorb some moisture, helping bind the croquettes together, and it firms up the mixture, making it easier to form into patties that hold their shape during cooking.

Step 5: Form the Croquettes

Place the remaining 1/4 cup of panko breadcrumbs in a shallow dish. Remove the chilled salmon mixture from the refrigerator. With slightly damp hands (to prevent sticking), scoop about 1/3 cup of the mixture and gently shape it into a patty about 3 inches wide and 3/4 inch thick.

Press both sides of the patty into the panko breadcrumbs, coating lightly but evenly. Transfer to a plate and repeat with the remaining mixture, forming 8-10 croquettes total.

For the best results, once all croquettes are formed, return them to the refrigerator for another 10 minutes to firm up further before cooking. If you’re short on time, you can skip this extra chilling step, but it does help them hold together better during frying.

Step 6: Cook the Croquettes to Golden Perfection

Heat 3 tablespoons of vegetable oil or clarified butter in a large skillet over medium heat until shimmering but not smoking. Working in batches to avoid crowding (which would lower the pan temperature and make the croquettes soggy instead of crisp), carefully place 3-4 croquettes in the hot pan.

Cook for 3–4 minutes on the first side until golden and crispy. Carefully flip the croquettes with a thin spatula and cook for another 3 minutes on the other side, until evenly golden and the internal temperature reaches 145°F for fresh salmon or is heated through if using canned.

Transfer the cooked croquettes to a paper towel-lined plate to absorb any excess oil. Repeat with the remaining croquettes, adding a bit more oil to the pan if necessary between batches.

Step 7: Prepare the Lemon Dill Sauce (Optional)

While the croquettes are cooking or chilling, whisk together all the sauce ingredients in a small bowl until smooth and well combined. Refrigerate until ready to serve to allow the flavors to meld.

Step 8: Serve While Hot

Serve the Salmon Croquettes immediately while still hot and crispy. Arrange them on a serving platter or individual plates, garnish with fresh herbs and lemon wedges, and offer the lemon dill sauce on the side for dipping or drizzling.

What to Serve Salmon Croquettes With

These versatile Salmon Croquettes pair beautifully with a variety of sides. Here are some perfect companions:

For a light meal:

Mixed green salad with a light vinaigrette
Cucumber and tomato salad with dill
Steamed asparagus with lemon
Roasted Brussels sprouts with balsamic glaze

For heartier fare:

Creamy mashed potatoes
Buttered rice pilaf
Roasted sweet potatoes
Southern-style cheese grits

For brunch or lunch:

Serve atop avocado toast
Alongside poached eggs
With a simple corn and tomato salad
In a sandwich with lettuce, tomato, and tartar sauce

Sauce pairings (in addition to the lemon dill sauce):

Classic tartar sauce
Sriracha mayonnaise
Avocado crema
Cucumber yogurt sauce

Beverage pairings:

A crisp white wine, such as Sauvignon Blanc or an unoaked Chardonnay
Light pilsner or wheat beer
Iced tea with lemon
Sparkling water with cucumber and mint

Top Tips for Perfecting Salmon Croquettes

1. Choose the right salmon

For canned salmon: Look for wild-caught Alaskan salmon for the best flavor and nutrition. Red or pink salmon varieties work well, with red (sockeye) offering a stronger salmon flavor. Quality matters even with canned products.

For fresh salmon: Use leftover cooked salmon or specifically cook salmon for this recipe (poached or baked with minimal seasonings works best). Make sure it’s cooled completely before flaking.

2. Don’t overprocess the salmon

Maintain some texture by flaking the salmon by hand rather than using a food processor. Some larger flakes mixed with smaller pieces create the ideal texture – completely pulverized salmon will result in dense, pasty croquettes.

3. Mind the moisture balance

The three keys to moist croquettes are:

Including vegetables that release moisture during cooking (onion, bell pepper)
Adding enough fat (the mayonnaise and eggs)
Not using too many breadcrumbs in the mixture

If your mixture seems too dry, add an extra tablespoon of mayonnaise. If too wet, add breadcrumbs one tablespoon at a time, but be careful not to overdo it.

4. Finely dice your vegetables

The vegetables should be cut into very small pieces – larger chunks can cause the croquettes to break apart when cooking. Aim for pieces no larger than 1/8-inch.

5. Temperature matters

Don’t rush the chilling steps – they’re crucial for helping the croquettes hold together. Similarly, make sure your pan and oil are at the right temperature before cooking: too cool and the croquettes will absorb oil and become greasy; too hot and they’ll burn before cooking through.

6. Handle with care

Use a gentle touch when forming and flipping the croquettes. A thin, flexible spatula is ideal for turning them without breaking. If you find they’re very delicate, they might need more binder (egg) or a bit more time in the refrigerator.

7. Customization options:

Herb variations: Try using dill, cilantro, or tarragon instead of or in addition to parsley
Spice level: Adjust the cayenne or add a diced jalapeño for heat lovers
Texture additions: Incorporate 1-2 tablespoons of finely diced celery or corn kernels
Binding alternatives: Replace panko with regular breadcrumbs, crushed crackers, or almond flour for a gluten-free option
Low-carb option: Substitute crushed pork rinds for breadcrumbs to make it keto-friendly.

Storing and Reheating Tips

Salmon Croquettes store remarkably well, making them perfect for meal prep or planned leftovers.

Refrigerating:

Cooked croquettes: Let them cool completely, then place in an airtight container, separating layers with parchment paper. They’ll stay fresh in the refrigerator for up to 3 days.

Uncooked mixture or formed patties: You can refrigerate the salmon mixture for up to 24 hours before forming into patties. Already formed (but uncooked) patties can be refrigerated for up to 12 hours, covered with plastic wrap.

The lemon dill sauce can be refrigerated in an airtight container for up to 5 days and often tastes even better after the flavors have had time to meld.

Freezing options:

Cooked croquettes: Allow to cool completely, then place in a single layer on a parchment-lined baking sheet. Freeze until solid (about 2 hours), then transfer to a freezer bag or container, separating layers with parchment paper. They’ll keep for up to 3 months.

Uncooked formed patties: Place the formed, breaded patties on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer container with parchment between layers and freeze for up to 1 month. Cook directly from frozen, adding about
2 minutes to the cooking time per side.

Reheating for best results:

Oven method (best for preserving texture): Preheat your oven to 350°F (175°C). Place refrigerated or thawed frozen croquettes on a baking sheet and heat for about 10 minutes until warmed through and crisp again.

Air fryer method: Preheat the air fryer to 350°F (175°C). Heat the refrigerated croquettes for 3–4 minutes until they’re warmed through and crispy.

Skillet method: Heat a small amount of oil in a skillet over medium-low heat. Cook refrigerated croquettes for about 2 minutes per side until heated through.

Microwave (last resort): While it won’t maintain the crispness, you can microwave refrigerated croquettes on 50% power in 30-second intervals until heated through.

For frozen, uncooked patties:

Cook as directed in the original recipe, but add 2-3 minutes of cooking time per side and lower the heat slightly to ensure they cook through without burning. No need to thaw before cooking.

Salmon Croquettes have stood the test of time as a beloved comfort food for good reason – they’re economical, nutritious, and endlessly adaptable. With these techniques for ensuring perfectly moist, flavorful results every time, you’ll find yourself turning to this recipe whenever you need a satisfying meal that comes together quickly while still feeling special. Whether you’re carrying on a family tradition or trying croquettes for the first time, this foolproof method delivers restaurant-quality results right in your own kitchen.

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