Best Salmon Croquettes Recipe

Introduction

Best Salmon Croquettes Recipe delivers crispy, golden patties with a tender, flavorful interior—made from flaky salmon, simple seasonings, and classic binders. These croquettes are a comforting, budget-friendly staple that come together quickly and pan-fry beautifully. Perfect as a main dish, appetizer, or sandwich filling, salmon croquettes are versatile, satisfying, and packed with savory flavor.

Why you’ll love this recipe

• Crispy outside, moist inside
• Quick stovetop cooking
• Uses pantry-friendly ingredients
• Great for dinner, brunch, or appetizers
• Freezer-friendly and meal-prep ready

Ingredients (serves 4; about 8 croquettes)

• 2 (6 oz) cans salmon, drained and flaked (bones/skin removed if desired)
• ½ cup breadcrumbs or crushed crackers
• 1 large egg
• ¼ cup onion, finely diced
• 1 tbsp fresh parsley, chopped (optional)
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and black pepper to taste
• 2–3 tbsp oil (for frying)
• Optional: lemon wedges, tartar sauce, or remoulade

Essential Tools and Equipment

• Mixing bowl
• Fork
• Measuring cups and spoons
• Large skillet
• Spatula

Step-by-step process (detailed)

1. Prepare the salmon

Drain the canned salmon thoroughly. Flake it into a bowl with a fork, removing any remaining skin or large bones if present. Well-drained salmon prevents soggy croquettes.

2. Build the mixture

Add breadcrumbs (or crackers), egg, diced onion, parsley, Dijon mustard, garlic powder, paprika, salt, and pepper to the salmon. Mix gently until just combined. The mixture should hold together when pressed.

3. Adjust texture

If the mixture feels too wet, add 1–2 tablespoons more breadcrumbs. If too dry, add a teaspoon of water or mayonnaise. Balance is key for tender croquettes.

4. Shape the croquettes

Divide the mixture into equal portions and shape into patties about ½-inch thick. Press gently—overpacking makes them dense.

5. Heat the oil

Heat oil in a large skillet over medium heat. The oil should shimmer but not smoke. Proper heat ensures crisp browning without burning.

6. Pan-fry until golden

Add croquettes in a single layer, cooking in batches if needed. Fry 3–4 minutes per side until golden brown and heated through. Flip carefully to keep them intact.

7. Drain and rest

Transfer cooked croquettes to a paper towel–lined plate. Let rest 1–2 minutes to set before serving.

8. Serve

Serve warm with lemon wedges and your favorite dipping sauce.

Mistakes to avoid

• Not draining salmon — mushy texture
• Overmixing — dense croquettes
• Too much heat — burnt exterior, cold center
• Overcrowding the pan — steaming instead of crisping
• Flipping too early — croquettes fall apart

Variations of the Best Salmon Croquettes Recipe

• Southern-Style — use crushed saltines and add a dash of hot sauce
• Herb & Lemon — add lemon zest and fresh dill
• Spicy — add cayenne or chopped jalapeños
• Gluten-Free — use gluten-free breadcrumbs
• Baked — bake at 400°F for 18–22 minutes, flipping once

Tips for storage & make-ahead

• Refrigerate cooked croquettes up to 3 days
• Freeze uncooked patties up to 2 months
• Reheat in a skillet or air fryer to re-crisp
• Avoid microwaving for the best texture

Frequently Asked Questions

Can I use fresh salmon?
Yes. Cook, flake, and cool it before mixing.

Why are my croquettes falling apart?
They need more binder, or they weren’t cooked long enough before flipping.

What sauce pairs best?
Tartar sauce, remoulade, or lemon aioli.

Can I make them ahead?
Yes—shape and refrigerate up to 24 hours before cooking.

Conclusion

Best Salmon Croquettes Recipe is a dependable classic that delivers crisp texture, savory flavor, and satisfying comfort with minimal effort. Whether served as a simple dinner, a brunch plate, or an appetizer, these croquettes prove that humble ingredients can create something truly delicious. Make them once, and they’ll earn a permanent place in your rotation.