Delicious Crispy Salmon Croquettes You’ll Love

What You’ll Need:

• 2 (14.75 oz) cans salmon, drained and flaked
  No worries if you don’t have canned salmon—I’ve also made these with cooked fresh salmon. Just shred it up and press out any moisture.
• 1 cup breadcrumbs (regular or panko)
  You’ll find breadcrumbs right in the baking aisle; panko works great for a crispier crust, but regular breadcrumbs keep it budget-friendly.
• 2 large eggs, beaten
  Eggs are essential to hold these salmon croquettes together. No substitute needed here, but if you’re out, flaxseed “egg” could work in a pinch.
• 1/4 cup finely chopped onion
  I like adding a bit more onion for extra flavor; it’s a simple swap you can adjust to taste.
• 1/4 cup mayonnaise
  Mayo keeps these patties moist and adds richness—if you’re out, plain Greek yogurt can be a good substitute.
• 1 tablespoon Dijon mustard
  This adds a subtle tang; if you prefer, yellow mustard works fine for your salmon croquettes.
• 1 tablespoon lemon juice
  A little brightness goes a long way here.
• 1 teaspoon Old Bay seasoning
  You can skip this or use a pinch of your favorite seafood seasoning blend.
• Salt and pepper to taste
• Vegetable oil for frying

Let’s Make It Together:

1. First, drain your canned salmon and flake it with a fork. Removing any large bones or skin pieces is optional but helps give a smoother texture to your salmon croquettes.
2. In a large bowl, combine the salmon, breadcrumbs, beaten eggs, chopped onion, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and a pinch of salt and pepper. Mix everything gently but thoroughly. This mixture should hold together when shaped.
3. Shape the mixture into patties about 3 inches wide and 1/2 inch thick—this size works perfectly for frying and serving as crispy salmon bites or a salmon appetizer.
4. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. To check if the oil is ready, drop a tiny bit of the mixture in—if it sizzles immediately, you’re good to go.
5. Carefully place a few patties in the oil without crowding the pan. Cook for about 3-4 minutes per side until they’re golden brown and crispy. Don’t rush this step—if the heat is too high, they’ll burn before the inside heats.
6. Remove the croquettes to a paper towel-lined plate to drain excess oil. While your salmon croquettes cool a bit, this is a perfect time to toss together a simple salad or steam some veggies.
7. Repeat with remaining patties. If you want to keep them warm, place them on a baking sheet in a 200-degree oven.

How to Serve & Enjoy:

I usually serve this Salmon Croquettes warm with a squeeze of fresh lemon and a dipping sauce like tartar or a simple aioli. It pairs wonderfully with roasted potatoes, steamed green beans, or a crisp garden salad.

For a classic seafood croquettes meal, I love serving it alongside creamy coleslaw or a tangy cucumber salad. The textures and flavors balance out nicely.

This dish works well for casual family dinners or as a crowd-pleaser at potlucks and holiday brunches. I’ve even served salmon patties as a tasty salmon appetizer at parties—people devour those crispy salmon bites!

Leftovers are great the next day—chop up the croquettes and toss them in a salad or make a sandwich. For a fresh twist, sprinkle with fresh herbs like dill or parsley, especially in spring or summer.

If you want to mix it up seasonally, try adding diced bell peppers in fall or a dash of hot sauce during winter to warm things up. My friends often compliment the crispy texture and rich flavor that feels like a special treat even on a busy weeknight.

Your Questions Answered:

Can I make this Salmon Croquettes ahead of time?
Absolutely! You can prepare the mixture earlier in the day and refrigerate it. Just form the patties and fry them when ready. If you make them fully cooked ahead of time, store cooled croquettes in the fridge and reheat in a skillet to keep them crispy.

What’s a good substitute for breadcrumbs in this Salmon Croquettes?
If you’re out of breadcrumbs, crushed crackers or cornflakes work well. I’ve even used oats in a pinch for a heartier texture.

How do I adjust this Salmon Croquettes for more or fewer people?
The recipe scales nicely—just multiply or divide the ingredients. I often double it when hosting company and halve it for two people without any issue.

Can I bake the salmon patties instead of frying?
Yes, baking is a lighter option. Place patties on a greased baking sheet and bake at 400°F for about 20 minutes, flipping halfway through. They won’t get as crispy as frying but still taste delicious.

Are canned salmon croquettes as good as fresh ones?
Canned salmon croquettes hold up surprisingly well and keep this recipe quick and affordable. Fresh salmon croquettes have a different texture but aren’t as budget-friendly for everyday cooking.

How do I keep the croquettes from falling apart while frying?
Make sure the mixture isn’t too wet. Adding enough breadcrumbs and eggs helps bind it. If it feels too loose, just add a little more breadcrumbs.

Can I freeze Salmon Croquettes?
Yes! Freeze uncooked patties on a tray, then transfer to a bag. Fry or bake them from frozen, adding a couple extra minutes to the cooking time.

What do you call these—Salmon Croquettes or Salmon Patties?
Both terms work. I’ve seen friendly debates in groups like this one What do you call these “Salmon Croquettes” or “Salmon Patties?” that show it really depends on who you ask.

Final Thoughts:

This Salmon Croquettes recipe holds a special place in my kitchen because it’s dependable and delicious every single time.

My Best Salmon Croquettes Tips:

• Use a good balance of binder ingredients like eggs and breadcrumbs to help the patties stick together.
• Cook over medium heat—not too hot or too cold—to get crispy salmon bites without burning.
• Don’t forget the seasoning and lemon juice—it really lifts the whole dish.

I’ve tested several variations over the years: swapping panko for regular breadcrumbs, adding chopped bell peppers for crunch, and even a spicy version with cayenne pepper. The classic version with Old Bay remains the top request in my house.

I encourage you to make this Salmon Croquettes your own. Tweak the flavors, adjust the size, or serve with your favorite condiments. You’ll soon see why this simple recipe is a reliable favorite that brings everyone back to the table.

If you want to join a community of fellow home cooks who love sharing tips about salmon croquettes or where to find the best ones, check out this great discussion Who sales good salmon croquettes or salmon bites??. And when you’re ready to try a crunchy homemade seafood croquette, this page with Easy and Crispy Salmon Croquettes – To Simply Inspire has some delightful ideas too.

For more seafood recipe inspiration, you might like my take on Crab and Shrimp Stuffed Salmon, the flavorful Bang Bang Salmon, or something a bit different but still simple like Teriyaki Salmon Avocado Rice.

Cooking friends, here’s to making tasty, doable meals that feel like a warm hug. Your kitchen is about to smell amazing with these salmon croquettes!

Salmon Croquettes

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Crispy and flavorful Salmon Croquettes made with tender salmon and seasoned with herbs, perfect as a satisfying appetizer or a main dish.

• Author: Carrisa Monroe
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Fried
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups cooked salmon, flaked
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup breadcrumbs, divided
• 2 tablespoons fresh parsley, chopped
• Vegetable oil for frying

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Instructions

1. In a large bowl, combine the flaked salmon, chopped onion, green bell pepper, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, salt, pepper, and parsley. Mix well.
2. Add 1/2 cup breadcrumbs to the mixture and gently fold to combine. If the mixture is too wet, add a bit more breadcrumbs until it holds together.
3. Shape the mixture into small patties or croquettes, about 2-3 inches in diameter.
4. Coat each croquette evenly with the remaining breadcrumbs.
5. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
6. Fry the croquettes in batches for about 3-4 minutes on each side or until golden brown and crispy.
7. Drain on paper towels to remove excess oil.
8. Serve warm with tartar sauce or a lemon wedge.

Notes

For an extra crispy coating, double-dip the croquettes in beaten egg before coating with breadcrumbs. Serve with a side salad or coleslaw for a complete meal.