There’s something truly comforting about Salmon Croquettes that made them a quick favorite in my kitchen. I’ll never forget the first time I pulled these crispy salmon bites out of the skillet after a busy weeknight. I needed something easy but satisfying, and these salmon croquettes delivered big time. They fit perfectly into my cooking routine because they come together quickly and are a reliable crowd-pleaser. Whether it’s a simple family dinner or unexpected guests, I always have the ingredients on hand to whip up these fish cakes with little fuss.
What I love most about these salmon croquettes is that they feel like a little homemade celebration of good seafood without being complicated. The fried salmon balls have just the right crunch outside and a tender, flavorful center. Plus, they’re a great way to use canned or leftover salmon — making them economical and smart for home cooks keeping an eye on their food budget.
If you’ve ever hesitated to try making seafood patties at home because they seemed tricky, I’m here to tell you this recipe takes the guesswork out of it. And believe me, after a few tries, you’ll have restaurant-worthy salmon appetizers ready whenever you want. I encourage you to give these salmon croquettes a go with an open mind and a happy heart. You’ll love the way they come together and the smiles they bring to the table.
What You’ll Need for This Salmon Croquettes:
- 1 can (14.75 oz) salmon, drained and flaked – You can also use cooked fresh salmon, either poached or grilled. Both work perfectly in this salmon croquettes recipe.
- 1 cup plain breadcrumbs – For extra crispiness, I sometimes mix in panko breadcrumbs. It keeps the seafood patties crunchy without getting greasy.
- 1 large egg – Acts as the binder for the croquettes. Don’t substitute with flax eggs here; regular egg works best.
- 1/4 cup mayonnaise – Adds creaminess and moisture. If you’d prefer something lighter, plain Greek yogurt can be a simple substitute.
- 2 tablespoons finely chopped fresh parsley – Gives a fresh pop of color and flavor.
- 1/2 small onion, finely minced – You can swap yellow for sweet onion or shallots, depending on your taste.
- 1 teaspoon Dijon mustard – This little kick lifts the flavor. If you don’t have it, a bit of regular mustard or horseradish sauce will do.
- 1/2 teaspoon garlic powder – My secret for subtle warmth in the seasoning.
- Salt and pepper, to taste
- Vegetable oil, for frying – Canola or light olive oil works well here; you need enough to shallow fry the salmon croquettes.
You’ll find most of these ingredients at your local grocery store with ease. This salmon croquettes recipe stays budget-friendly since canned salmon is less expensive than fresh fish but just as tasty. A quick prep tip: set up your work station so all ingredients are close at hand to make mixing and shaping the seafood patties feel effortless. I always add a little extra parsley for brightness—it’s a small touch that makes this salmon croquettes pop on the plate.
How to Make This Salmon Croquettes:
- Start by draining your salmon well to avoid watery croquettes. Remove any large bones or skin if using canned salmon, then flake it into a mixing bowl.
- In the same bowl, add the fine breadcrumbs, egg, mayonnaise, chopped onions, parsley, Dijon mustard, garlic powder, salt, and pepper.
- Mix everything gently until just combined. Don’t overwork the mixture. This is the step where patience pays off with your salmon croquettes—the texture should be firm enough to hold shape but still moist.
- Cover the bowl and chill for about 20 minutes. This helps the mixture bind better, making the seafood patties easier to shape and less likely to fall apart.
- While the mixture chills, heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Shape the salmon croquettes into even rounds—about 2 to 3 inches in diameter works best. Aim for a uniform size so they cook evenly. If your salmon croquettes look a little rough, don’t worry; the crispy outer layer will cover that nicely.
- Fry the croquettes a few at a time, careful not to overcrowd the pan. Cook for about 3-4 minutes on each side until golden brown and crispy.
- Use a slotted spoon or spatula to transfer the fried salmon balls onto a paper towel-lined plate to drain excess oil.
- From start to finish, this salmon croquettes recipe takes about 45 minutes, which includes chilling and frying. While your fish cakes cook, take a moment to clean up or prepare any sauces you want alongside—this keeps things moving smoothly.
- Once all the salmon croquettes are cooked, serve them warm and enjoy that incredible aroma filling your kitchen. They taste wonderful plain or with a squeeze of lemon, tartar sauce, or even a spicy aioli.
If you want a shortcut, you can make the fish cakes ahead, freeze them uncooked, and fry straight from the freezer when ready. This is one of my family’s favorite go-ahead kitchen tips for busy nights.
Serving Your Salmon Croquettes:
This salmon croquettes truly shines served with a side of crisp salad or simple steamed vegetables. I love how the fresh green beans or a tangy slaw balance the fried salmon balls perfectly. On cozy evenings, it’s nice to plate these seafood patties alongside roasted potatoes or a creamy potato salad. The warm, crispy bites with a cool, creamy side make the meal feel complete.
For salmon appetizers at a party, I often arrange the croquettes on a platter with some lemon wedges and a simple dipping sauce, like garlic butter or a yogurt-based dip. They always disappear fast!
Leftover salmon croquettes store well. You can reheat them in the oven to bring back the crispiness, or chop them up and mix into a salad for a quick lunch. Seasonally, I’ve tried adding dill or even a pinch of smoked paprika to the mix to give these fish cakes a fresh twist.
My friends have told me that sharing these crispy salmon bites sparks great conversation—there’s something about hand-held comfort food that makes gatherings lighter and more fun.
Common Questions About This Salmon Croquettes:
- Can I make parts of this salmon croquettes ahead of time? Absolutely. You can mix and shape the seafood patties a day ahead, cover them tightly, and refrigerate. For longer storage, freeze the uncooked croquettes and fry them fresh from frozen.
- What’s a good substitute for the mayonnaise in this recipe? Plain Greek yogurt is a nice swap if you want a lighter croquette. Just keep in mind it might make the mixture a bit less rich but still tasty.
- How many salmon croquettes does this recipe make? You should get about 8 to 10 medium-sized salmon croquettes, depending on how large you shape them.
- Can I use fresh salmon instead of canned? Yes, cooked fresh salmon works great. Just be sure to cool it completely and flake gently to avoid a mushy texture.
- How do I keep my salmon croquettes from falling apart? Make sure to drain the salmon well and don’t rush the chilling step. The binder ingredients, like egg and breadcrumbs, help hold everything together.
- Can these salmon appetizers be baked instead of fried? You can bake them at 400°F for about 15-20 minutes, flipping halfway. They won’t be as crispy as fried salmon croquettes but still delicious and a little lighter. For crispy baked salmon croquettes ideas, check out this Crispy baked salmon croquettes (fish cakes) with a seafood bisque …
- What kind of sauce pairs well with these seafood patties? I love a tangy lemon aioli or tartar sauce. For a fun twist, try the Mini Salmon Cakes with Sriracha Lemon Aioli Recipe shared here by Taste And See.
Final Thoughts on This Salmon Croquettes:
This salmon croquettes recipe holds a special place in my collection because it blends ease with that homey satisfaction we all want from comfort food. My top tips for this salmon croquettes are simple but important:
1. Drain your salmon thoroughly to avoid soggy patties.
2. Don’t skip the chilling step—it really helps the seafood patties hold together.
3. Use a mix of breadcrumbs for extra texture, but keep it balanced.
As for variations, I’ve enjoyed adding finely diced bell peppers for sweetness, tossing in some dill for extra freshness, or swapping Dijon for a little smoked paprika for smoky undertones. The version my family requests most often is the classic lemon-parsley salmon croquettes.
Remember, you can make this recipe entirely your own—add your favorite herbs or spices and serve it with sides you love. I hope you find as much joy in making these salmon croquettes as I do sharing them. Cooking is about creating moments where food brings comfort and connection, and these crispy fried salmon balls do that beautifully.
If you want more seafood inspiration, check out my Garlic Butter Lemon Salmon or Garlic Butter Salmon recipes—both are easy meals that pair wonderfully with this salmon croquettes recipe. You can also try the Sheet Pan Teriyaki Salmon for a complete seafood experience.
And for a fun home cook conversation about what some call salmon croquettes versus salmon patties, see this community post: What do you call these “Salmon Croquettes” or “Salmon Patties?”
Thanks for spending time with me on this recipe. I’m cheering you on to enjoy every crispy, flavorful bite of your homemade salmon croquettes!
Salmon Croquettes
Crispy on the outside and tender on the inside, these Salmon Croquettes are a flavorful and easy-to-make dish, perfect for a satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Fried
- Cuisine: American
Ingredients
- 1 can (14.75 oz) salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil, for frying
Instructions
- In a medium bowl, combine the flaked salmon, breadcrumbs, chopped onion, mayonnaise, beaten egg, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
- Mix until all ingredients are well incorporated.
- Shape the mixture into 8 equal-sized patties about 1/2 inch thick.
- Heat vegetable oil in a skillet over medium heat.
- Fry the croquettes for 3-4 minutes on each side or until golden brown and heated through.
- Remove from skillet and drain on paper towels.
- Serve warm with your favorite dipping sauce or a squeeze of lemon.
Notes
For a healthier option, bake the croquettes at 400°F (200°C) for 15-20 minutes, flipping halfway through for even browning.