Salmon Croquettes are Southern soul food made quick and easy. Crispy on the outside with a soft and tender center, they’re an amazing appetizer, breakfast, or dinner fix. Even better, budget-friendly has never been tastier.
Whether you call them croquettes, salmon cakes, or salmon patties, this tasty, easy recipe saves both time and money.
You can shape them into patties or balls for presentation, but I prefer them oval-shaped as they’re more convenient to eat with dips and sauces during parties and game days. I coat them with breadcrumbs, too, for an added crunch.
Recipe Ingredients
- Salmon – These Southern salmon croquettes are cheap and easy, thanks to canned salmon. You can definitely use leftover fresh salmon if you have it on hand.
- Egg is the perfect binder, making it easier to shape these salmon balls.
- Seasonings – Onion, garlic, Creole Seasoning, and hot sauce deliver exquisite flavor. Red pepper flakes are great if you like more spice. So much yum!
- Breadcrumbs – I used panko for this salmon croquette recipe because they’re lighter and crispier. They also absorb less oil. But, of course, regular breadcrumbs, crushed saltine crackers, and gluten-free breadcrumbs do just fine.
- Oil for frying is best if it can handle high heat and has a neutral flavor. Canola is a good choice.
How to Make Salmon Croquettes
Make the Salmon Mixture
- Drain the liquid from the canned salmon into a measuring cup. Flake the salmon into a large bowl and set aside. (Photo 1)
- Combine – In a large bowl, gently mix the salmon, eggs, onion, garlic, ¼ cup breadcrumbs, white pepper, green onions, hot sauce, cajun seasoning, and salt. (Photos 2-3)
- Shape – Take 2-3 tablespoons of the salmon mixture and shape it into an oval croquette —like an egg— with your hands. Repeat the process until the salmon mixture is all used up. (Photo 4)
Bread and Fry
- Bread – Lightly dip the croquettes into the extra egg mixture until completely coated. Then, roll them in breadcrumbs. Set aside. (Photo 5)
- Heat a small non-stick frying pan with medium-high heat, then add about ½ cup of oil. Let the oil heat until it reaches about 350℉/177℃. (Pat the croquettes a little thinner and use less oil if you prefer pan-frying them.)
- Fry – Gently place croquette in oil using a frying spoon, if needed, then fry for 2-3 minutes on each side or until golden brown. You may have to do it in batches to prevent the croquettes from getting soggy. (Photo 6)
- Serve – Transfer to a plate lined with paper towels and serve warm with remoulade sauce.
Different Ways to Make Salmon Croquettes
- Can’t eat eggs? Mix a tablespoon of ground flaxseed or ground chia with three tablespoons of hot water, occasionally stirring for about ten minutes or until it gets an eggy texture.
- More veggies. Add diced carrots, potatoes, zucchini, and bell peppers to make salmon croquettes more nutritious. Your kids won’t even notice the veggies. Booyah!
- Cheesy goodness. These croquettes are even better with cheese! Freshly grated parmesan is an excellent choice.😉
- Pan fried. Reduce fat by flattening your croquettes into patties and heating a tablespoon or two of oil in a large skillet over medium heat. Pan-fry your salmon croquettes on each side for 2-3 minutes and serve.
- Baked salmon croquettes. Of course, you can also bake these salmon cakes at 400℉ (205℃) for 20-25 minutes or until golden brown.
Tips and Tricks
- You can dip them in lightly beaten eggs before coating them in bread crumbs for extra crispness.
- After mixing all the ingredients, let it sit for 15 minutes in the fridge to firm up before you start rolling them.
Make Ahead Instructions
Yes, I love making a double batch and saving half for later. Woohoo!
- Uncooked Salmon Patties – Shape them individually and place them on a baking sheet. Cover with a cling wrap and freeze. Store them in an airtight container or freezer-safe resealable bag after frozen. You can store them in the freezer for up to two months.
- Cooked Salmon Patties – Keep them in the fridge for up to four days or up to two months in the freezer. Do the same when storing leftover salmon patties.
Reheating Salmon Croquettes
- Fry – You can fry frozen croquettes; no need to thaw. The uncooked ones will take a little extra time to cook from frozen.
- Bake – Place salmon croquettes on a baking dish and cover loosely with foil. Bake them for about 10 minutes or until heated through at 350℉ (180℃).
- Air Fry – Set the temperature to 350℉ (180℃) and reheat the croquettes for 4-5 minutes.
Serving and Storage Instructions
These guys are best hot off the stove with your favorite dipping sauces, such as tartar sauce, remoulade sauce, African pepper sauce, and homemade BBQ sauce.
FAQs
The egg and breadcrumbs are enough to bind the ingredients. The salmon mixture should be a tad moist to make them easier to work with. However, the croquettes won’t hold their shape well if the mix is too wet or dry. To fix this, add more breadcrumbs or flour if it’s too wet and a splash of water if it’s too dry.
They have salmon (fresh or canned), eggs, breadcrumbs, and seasonings. The recipe is pretty customizable according to your taste. You can add more herbs, spices, diced veggies, and finely grated cheese to add flavor.
They are technically the same and made with the same procedure. However, croquettes are usually coated in breadcrumbs and are a little thicker and rounder, while patties just have breadcrumbs in the mixture.
What to Serve With Salmon Croquettes
Aside from enjoying these croquettes on their own, you can turn them into a more nourishing meal by serving with cream cheese mashed potatoes, roast carrots and potatoes, and a tossed salad.
More Fantastic Appetizer Recipes to Try
- Bacon-Wrapped Jalapeno Poppers
- Smoked Shrimp
- Buffalo Chicken Wings
- Mac and Cheese Bites
- Chicken Tortilla Pinwheels
Watch How to Make It
[adthrive-in-post-video-player video-id=”6y9LN43u” upload-date=”2019-08-03T15:20:41.000Z” name=”Salmon Croquettes” description=”Salmon Croquettes – pan fried, protein-packed, bread crumbed rolls made with salmon and aromatics. It makes a quick and tasty appetizer , breakfast or dinner fix. Very budget-friendly and simple to make!” player-type=”collapse” override-embed=”false”]
This blog post was first published in January 2018 and has been updated with additional notes, photos, and a video
Salmon Croquettes
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Ingredients
- 1 14-ounce can (420g) salmon, drained and flaked
- 2 eggs, lightly beaten
- ½ cup (75g) onion, diced
- ½ teaspoon (3g) garlic, minced
- 1 cup (125g) breadcrumbs, divided
- 1 teaspoon (2g) white pepper
- 1-2 green onions, diced (about ¼ cup)
- ½ -1 teaspoon (2-5g) hot sauce
- 1 teaspoon (3g) Cajun seasoning
- ¼ teaspoon (1-2g) salt, adjust to taste
- 1 egg (optional for breading, see note)
- oil (for frying)
Instructions
- Drain the liquid from the canned salmon into a measuring cup. Flake the salmon into a large bowl and set aside.
- In a large bowl, gently mix the canned salmon, eggs, onion, garlic, ¼ cup breadcrumbs, white pepper, green onions, hot sauce, Cajun seasoning, and salt.
- Grab 2-3 tablespoons of the mixture, then shape it into an oval croquette using your hands – just like an egg. Repeat the process until the salmon mixture is used up.
- Lightly dip the croquettes into the extra egg mixture until completely coated. Then roll them in breadcrumbs. Set aside.
- Heat a small non-stick or cast iron frying pan on medium-high heat, then add about ½ cup of oil. Let the oil heat until it reaches about 350℉/177℃.
- Gently place the croquettes in oil using a slotted spoon, then fry for about two minutes per side or until golden brown. You may have to do this in batches to prevent the croquettes from getting soggy.
- Transfer to a plate lined with paper towels and serve hot with remoulade sauce.
Tips & Notes:
- Dipping them in lightly beaten eggs before coating them in breadcrumbs makes for extra crispness, but it’s optional.
- If you’re not a fan of canned fish, poach a one-pound salmon fillet in a lightly seasoned liquid, flake it once cooked, and proceed to the next step.
- After mixing all the ingredients, let it sit for 15 minutes in the fridge to firm up before you start rolling them.
- If planning on pan-frying, shape them into patties to cook more evenly.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Glenda Lacroix says
These are the best salmon croquettes I’ve made due to the use of panko crumbs. Made them dipped in egg and w/out dipping in egg. My husband and I prefer dipped in egg.
ImmaculateBites says
Hi Glenda, Thanks for sharing this with us .So happy to hear it worked out well for you.
Regina says
Can i use fresh Salmon
imma africanbites says
Yes, you can. You may refer to this recipe here when using fresh salmon >> https://www.africanbites.com/salmon-patties-2-2/ and just shape them like the ones show in the pictures above.
K.Batt says
I made them today, and everyone loved them. I even sent my sister the recipe, because she came over & devoured the rest. Thanks a lot!
imma africanbites says
Thank you for sharing, too. Glad you guys love it as much as I do. 🙂
Tabitha says
Thank you for the recipe! These were a big hit with my husband and 3 kids!
imma africanbites says
Yaaay! Glad your family loved it.
Ellen Woodrow says
Thank you so much Imma! My mother was from the south but I was born in Oakland CA, and never got Mom’s recipe for Salmon Croquettes – apparently none of the family did. This is the closest I’ve ever come to hers! That sauce looks delicious too – great idea. This is sure to become a favorite around here!
Thanks again!
imma africanbites says
Thank you for sharing your thoughts, Ellen. I’m glad you all like it. Enjoy! 🙂
Sabrina McNeal says
Hi, I would like to make these for my family on Christmas. What kind of dipping sauce do you use for the Salmon Croquette Bites?
ImmaculateBites says
I serve them with remoulade sauce – right here https://www.africanbites.com/remoulade-sauce/
DARLINE says
Can I cook them in a deep fryer?
ImmaculateBites says
You sure can . Be sure to place the croquettes gently in a single layer . Do not stack them , deep-fry for 3 to 4 minutes till golden brown.
Val from Southern Maryland says
Made these tonight for my 91 year old Uncle… and they were absolutely delicious! Halfway thru the meal he was talking about eating them for breakfast in the morning! Definitely will make them again! Thank you!
imma africanbites says
Thank you for taking the time to share your feedback, Val. I sure can eat this for breakfast, lunch and even dinner. 😉 Send my regards to your Uncle!
Jasmine says
Sounds delicious! What do we do with the liquid from the canned salmon that we reserved in the measuring cup?
imma africanbites says
Hi, Jasmine! You can add a bit of that canned salmon liquid to the mixture if is too dry to form into patties.
Anita says
Wonderful please do you have video ?
ImmaculateBites says
Not for this recipe. Hopefully will get to it soon.
Urban @ urbanskitchen.com says
Awesome Imma! You found a neat way to upscale or modernize what would seemingly be Salmon Cakes with a twist. This is definetly nice to make as finger food, party bites or Friday at the office food/snacks. I luv it! Will have to keep this in my back pocket i’ll admit. As well lovely pictures and good instruction. Adding a little Thyme or Parsley in the Salmon mix would also add a nice touch as well.
Sorry haven’t been around much… life and things you know.
Please point me to the sauce used when you can.
ImmaculateBites says
Hi Urban! Missed you around here…. but totally get it ! Glad to have you back. As always love all the little additions you so freely share with us. Thank you so much!
Minévia says
Really great recipe. Super tasty!
ImmaculateBites says
Awesome! Thanks for giving it a try !
Lallie says
Hi Imma
Yummy recipes!
NaNe Selby says
Excellent!
NaNe Selby says
Love these and salmon is so good for you! If you have a recipe fic to make this something that could be baked, I would love to make them as mini muffins for a high protein snack. Thanks!
ImmaculateBites says
Will keep that in mind. I guess this could be easily baked .
Carol Burba says
The recipe ingredients does not include milk although the instrustions call for it. The instructions also talk about dipping in an egg mixture but is not included in the incredients. They really sound delicious. Please correct the recipe. Thanks
ImmaculateBites says
Hi Carol! Thanks for bringing this to my attention it’s been updated to make it clearer. Thanks !
Mayian says
How many can of salmon? The recipe says 1 1 14.75 ounce
ImmaculateBites says
It’s one 14.75 ounce can.
Linda says
I don’t see the update. Eggs are mentioned in the mixture of all ingredients, but not as a separate dip after mixing .???
ImmaculateBites says
I have updated recipe to make it clearer. You use 2 eggs in the croquettes then an extra egg is used to dip the croquette in before frying .
Linda Nelson Wheeler says
My husband used to make salmon croquettes by mixing a beaten egg and a little pepper and forming patties. Then he would dip the patties in corn meal and fry them until they were golden brown. He did not use milk or hot sauce. He would add hot sauce to the croquettes on his plate, though!
I will always think of him when we make those delicious croquettes!
DEREK NORRIS says
No milk in the recipe