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Best Salmon Croquettes Recipe

Best Salmon Croquettes Recipe

iamwinfred
These Southern-style salmon croquettes are golden and crispy on the outside, tender and flavorful on the inside, and ready in under 30 minutes. Made with canned salmon, diced bell peppers, onion, and a savory blend of seasonings, they are a budget-friendly, protein-packed meal that works for breakfast, lunch, or dinner. Pan-fried in a cast iron skillet to a deep golden crust, these classic patties are the kind of comfort food that disappears fast from the plate.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 8 croquettes
Calories 185 kcal

Equipment

  • Large mixing bowl
  • Cast iron skillet Or heavy-bottomed nonstick skillet; cast iron recommended for even browning
  • Fish spatula Or wide flat spatula for easy flipping
  • Colander or fine mesh strainer For draining canned salmon
  • Measuring cups and spoons
  • Sharp knife and cutting board For dicing vegetables
  • Paper towels
  • Baking sheet Lined with paper towels for draining cooked croquettes
  • Small bowl For beating the egg

Ingredients
  

  • 2 cans canned pink or red salmon 14.75 oz each, drained well and bones removed; wild-caught sockeye recommended for best flavor
  • 1 large egg lightly beaten
  • 1/3 cup yellow onion about 55g, finely diced
  • 1/4 cup green bell pepper about 40g, finely diced
  • 1/4 cup red bell pepper about 40g, finely diced
  • 1/3 cup panko breadcrumbs about 30g; regular breadcrumbs can be substituted
  • 2 tablespoons all-purpose flour about 16g; add more if mixture is too wet
  • 2 tablespoons mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika regular paprika can be substituted
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon fresh lemon juice from about half a lemon
  • 2-3 tablespoons vegetable oil or light olive oil, for frying

Instructions
 

  • Drain both cans of salmon thoroughly in a colander, pressing firmly to remove all excess liquid. Transfer to a large mixing bowl and flake into very fine pieces with a fork, removing all bones and skin.
  • Finely dice the yellow onion, green bell pepper, and red bell pepper into small pieces no larger than 1/4 inch. Add all diced vegetables to the bowl with the salmon.
  • Add the beaten egg, panko breadcrumbs, flour, mayonnaise, Worcestershire sauce, garlic powder, onion powder, smoked paprika, Old Bay, black pepper, salt, and lemon juice to the bowl. Mix until just combined; the mixture should hold together when pressed in your palm.
  • Scoop about 3 to 4 tablespoons of mixture per patty and press firmly into round patties about 3 inches wide and 3/4 inch thick. Refrigerate the shaped patties for 20 to 30 minutes to help them hold together during frying.
  • Heat a cast iron skillet over medium heat and add 2 to 3 tablespoons of vegetable oil. Allow the oil to heat for about 2 minutes until it shimmers; test by dropping in a pinch of breadcrumbs, which should sizzle immediately.
  • Fry the patties in batches of 3 to 4, undisturbed, for 3 to 4 minutes per side until deeply golden brown. Flip carefully with a fish spatula and cook the second side for another 3 to 4 minutes.
  • Transfer the cooked croquettes to a paper towel-lined baking sheet and rest for 2 to 3 minutes. Serve immediately with lemon wedges and your choice of tartar sauce or remoulade.

Notes

  • Drain the salmon very thoroughly before mixing. Excess moisture is the most common reason croquettes fall apart in the pan.
  • Refrigerate the shaped patties for at least 20 minutes before frying. This firms up the mixture and makes them much easier to handle and flip.
  • Do not flip the croquettes too early. Wait until a deep golden crust has formed on the first side before turning.
  • Fry in batches and avoid crowding the pan. Overcrowding lowers the oil temperature and causes the patties to steam rather than crisp.
  • For a gluten-free version, substitute the flour and panko with gluten-free breadcrumbs or crushed gluten-free crackers.
  • To bake instead of fry, place patties on a greased baking sheet and bake at 400°F (200°C) for 18 to 20 minutes, flipping once halfway through.
  • Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer at 375°F for 4 to 5 minutes for the best texture.
  • Raw shaped patties can be frozen on a parchment-lined baking sheet until solid, then transferred to a zip-lock freezer bag for up to 2 months. Thaw overnight in the refrigerator before frying.
  • For a spicy version, add 1/4 teaspoon cayenne pepper to the mixture. For a herby twist, mix in 2 tablespoons of fresh chopped dill or parsley.
  • Fresh cooked salmon can be substituted for canned. Make sure it is fully cooled and well-drained before flaking into the mixture.

Nutrition

Serving: 1CroquetteCalories: 185kcalCarbohydrates: 8gProtein: 18gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3.5gCholesterol: 55mgSodium: 380mgPotassium: 320mgFiber: 0.5gSugar: 1gVitamin A: 8IUVitamin C: 20mgCalcium: 15mgIron: 6mg
Keyword canned salmon recipe, easy salmon croquettes, salmon croquettes, salmon patties, Southern salmon croquettes
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