Oh, you’re going to love this Salmon Croquettes Recipe! It’s one of those dishes that feels like a treat but comes together so easily, making it perfect for busy weeknights or casual weekend lunches. I absolutely love how these croquettes get golden and crispy on the outside while staying tender and flavorful inside — the perfect balance every time.
When I first tried this recipe, I was amazed at how versatile it is. Whether you use canned salmon for convenience or fresh salmon for that extra flair, the flavors meld beautifully. Plus, it’s a fantastic way to sneak some omega-3s into your meals without it feeling like a chore. Trust me, once you try this Salmon Croquettes Recipe, you’ll be making it again and again.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples with fresh touches, so you likely have everything on hand.
- Crispy & Tender Texture: That golden crust with moist, flavorful interior hits all the right notes.
- Flexible Cooking Methods: You can fry or bake depending on your mood or dietary preferences.
- Family & Crowd Friendly: Perfect for quick dinners, lunches, or even appetizers at your next gathering.
Ingredients You’ll Need
Each ingredient plays a role here — the salmon brings that rich, savory flavor, while the panko gives you that irresistible crunch. I always suggest keeping the peppers fresh for a nice little pop of color and texture.
- Salmon flakes: Canned is my go-to for convenience, but cooked fresh salmon works beautifully if you want something a bit more elevated.
- Panko breadcrumbs: These keep the croquettes light and crispy better than regular breadcrumbs.
- All-purpose flour: Helps to bind everything together without weighing it down.
- Garlic powder: Adds subtle depth without overpowering the salmon.
- Salt: Essential for bringing out all the flavors.
- Black pepper: Just a pinch to add mild heat and warmth.
- Green bell pepper: Adds crunch and freshness.
- Red bell pepper: A splash of sweetness and vibrant color.
- Egg: Binds the mixture so your croquettes hold their shape beautifully.
- Mayonnaise: Keeps the mixture moist and adds a lovely richness.
- Worcestershire sauce: My secret weapon for a little umami kick.
- Cilantro: Brightens things up with a fresh herbal note—feel free to swap for parsley if you prefer.
- Olive oil: Great for frying or brushing on before baking to get that golden crust.
Variations
I bet you’ll want to make this Salmon Croquettes Recipe your own, and that’s the fun part! Over time, I like to tweak it based on what’s in my fridge or what my family’s craving. Don’t hesitate to experiment — it’s how I found my favorite twists.
- Add heat: Once, I added a little diced jalapeño and cayenne for a spicy kick, and my family went crazy for this fiery boost.
- Make it gluten-free: Swapping out panko and flour for gluten-free breadcrumbs and almond flour works great without sacrificing texture.
- Herb swaps: If you’re not a cilantro fan, parsley, dill, or chives all bring a fresh taste and change things up nicely.
- Use fresh salmon: When I have leftover cooked fresh salmon, it brings a richer flavor and a meatier texture that’s simply delicious.
How to Make Salmon Croquettes Recipe
Step 1: Mise en Place — Get Everything Ready
This is my secret to stress-free cooking. Before you start, gather and measure out your ingredients. You’ll find that having everything ready to go keeps you calm and helps the recipe flow smoothly — no scrambling around mid-cooking!
Step 2: Flake the Salmon
Whether you’re using canned or fresh salmon, handle it gently. If fresh, make sure it’s cooked through but still moist, then use two forks to flake it — keep some chunkiness for texture. For canned salmon, drain well and remove skin and bones; flake lightly but don’t crush it into a paste.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the panko breadcrumbs, flour, garlic powder, salt, and pepper. This step helps distribute the seasonings evenly throughout the mixture, so every bite is flavorful.
Step 4: Combine the Wet Ingredients
In a separate bowl, toss together the flaked salmon, mayo, Worcestershire sauce, diced bell peppers, chopped cilantro, and lightly beaten egg. This blend adds moisture and flavor to the croquettes, so don’t skip any.
Step 5: Bring It All Together
Carefully fold the wet ingredients into the dry, mixing just until combined. You want the mixture moist enough to hold together but not soggy. If it feels too wet, sprinkle in a bit more panko one tablespoon at a time until you get the right balance.
Step 6: Chill (Optional but Helpful)
I discovered that letting the mixture chill for 15-20 minutes before shaping really helps the croquettes hold their form in the pan. If you’re in a hurry, you can skip this, but your croquettes may be a bit more delicate.
Step 7: Shape Into Croquettes
Lightly moistening your hands will prevent sticking. Scoop out even portions and roll into balls or flatten into patties, aiming for consistent size so they cook evenly. I like mine roughly 2-3 inches in diameter — handheld and perfect for dunking.
Step 8: Cook — Fry or Bake
If frying, heat olive oil in a skillet over medium heat until shimmering but not smoking (about 350°F). Test by dropping a breadcrumb in – if it sizzles immediately, you’re good to go. Fry croquettes in batches for 2-3 minutes per side until golden brown, then drain on paper towels.
Baking is a fantastic alternative if you want less oil: preheat your oven to 400°F, arrange croquettes on a greased or parchment-lined sheet, and bake 10-12 minutes per side until they’re beautifully golden. For an extra crunch, brush with melted butter before baking.
Pro Tips for Making Salmon Croquettes Recipe
- Don’t Overmix: Just fold ingredients lightly to avoid tough croquettes — tender is the goal here.
- Test Oil Temperature: Too hot and croquettes brown too fast; too cool and they absorb oil — use a breadcrumb test!
- Chill Before Frying: I learned this trick to prevent croquettes from falling apart in the pan.
- Size Matters: Keep croquettes uniform so they cook evenly — plus, they look so much prettier on the plate.
How to Serve Salmon Croquettes Recipe
Garnishes
I often top mine with a squeeze of fresh lemon juice and a sprinkle of chopped green onions or extra cilantro—it brightens up all those rich flavors. A little dollop of tartar sauce or homemade lemon aioli on the side? Absolutely divine and perfect for dipping.
Side Dishes
To keep things balanced, I like pairing these croquettes with a crisp green salad or coleslaw. Roasted veggies or simple baked potatoes work well too. For casual meals, some sweet potato fries or even just buttery steamed rice round out the plate nicely.
Creative Ways to Present
For special occasions, I’ve served these croquettes as bite-sized appetizers with toothpicks, arranged on a platter with a trio of dipping sauces. Adding microgreens or edible flowers elevates the look so much. It’s a guaranteed crowd-pleaser and super easy to prep ahead!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the fridge. I usually pop mine in the fridge for up to 3 days. When reheated properly, they stay moist and delicious — no one ever guesses they were made ahead!
Freezing
Freezing works like a charm here! I flash-freeze the croquettes on a tray before transferring to a freezer bag to prevent clumping. They keep well for about a month. Just thaw them overnight in the fridge before cooking or reheating.
Reheating
To keep that crispy exterior when reheating, I recommend warming them in a lightly oiled skillet over medium heat instead of the microwave. It brings back that fresh-from-the-pan texture better than anything else.
FAQs
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Can I make salmon croquettes ahead of time?
Yes! You can prepare the salmon mixture, shape your croquettes, and refrigerate them for a few hours before cooking. They also freeze well if you want to make a batch in advance.
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What’s the best way to cook salmon croquettes – frying or baking?
Both methods work great. Frying produces a crispier crust and richer flavor, while baking is lighter and less hands-on. Choose based on your preference and time.
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Can I use fresh salmon instead of canned?
Absolutely. Just cook it thoroughly first, then flake gently to keep that lovely chunky texture that makes the croquettes so satisfying.
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How do I prevent salmon croquettes from falling apart?
Make sure not to overmix the ingredients, chill the mixture before forming patties, and handle the croquettes gently when cooking. Adding enough binder like egg and breadcrumbs is key too.
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What can I serve with salmon croquettes?
I love serving them with crisp salads, creamy coleslaw, or roasted vegetables. A zesty dipping sauce like tartar or lemon aioli makes them even more enjoyable.
Final Thoughts
Honestly, this Salmon Croquettes Recipe has found a permanent place in my kitchen rotation. It’s quick, comforting, and endlessly adaptable — everything I want in a recipe. Next time you’re craving something crispy and flavorful without fuss, give this one a try; I promise it’ll make your taste buds dance and your weeknight dinners a lot easier.
Print
Salmon Croquettes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
This Salmon Croquettes recipe features flavorful, tender salmon mixed with crisp bell peppers and herbs, coated with breadcrumbs, and cooked to a golden brown perfection. Whether you prefer frying for a crispy crust or baking for a healthier twist, these croquettes are an easy, delicious appetizer or main dish. Perfectly moist and seasoned, they pair beautifully with various dipping sauces.
Ingredients
Salmon
- 15 oz salmon flakes (or 3 cans of 5-oz canned salmon, drained and flaked)
Dry Ingredients
- 1/2 cup Panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 1/2 piece green bell pepper (cut in cubes)
- 1/2 piece red bell pepper (cut in cubes)
- 1 egg (lightly beaten)
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/4 cup cilantro (chopped)
- 1 tablespoon olive oil
- Avocado oil (for frying, amount as needed)
Instructions
- Mise en Place: Gather and pre-measure all ingredients to organize the cooking process smoothly and prevent missing any components.
- Flake the Salmon: For fresh salmon, ensure it is fully cooked and cooled, then flake gently with two forks to maintain a chunky texture. For canned salmon, drain thoroughly, remove skin and bones, and flake carefully without overworking the fish to avoid mushiness.
- Combine Dry Ingredients: In a large bowl, whisk together Panko breadcrumbs, all-purpose flour, garlic powder, salt, and black pepper for even binder distribution.
- Mix the Wet Ingredients: In another bowl, combine the flaked salmon, mayonnaise, Worcestershire sauce, chopped green and red bell peppers, chopped cilantro, olive oil, and lightly beaten egg.
- Integrate Everything: Gently fold the wet mixture into the dry ingredients just until combined. The mixture should be moist but hold shape. If too wet, add breadcrumbs one tablespoon at a time until consistency is right. Avoid over-mixing to keep croquettes tender.
- Chill the Mixture (Optional): Refrigerate the mixture for 15-20 minutes to help croquettes hold their shape during cooking.
- Form the Croquettes: With lightly wet hands, scoop and shape the mixture into uniform balls or flattened patties for even cooking.
- Prepare for Frying: Heat avocado oil in a large skillet over medium heat to approximately 350°F (175°C). Test by dropping a breadcrumb; it should sizzle and float immediately.
- Fry the Croquettes: Place croquettes carefully into the hot oil in batches, avoiding overcrowding. Fry each side for 2-3 minutes until golden brown and crispy.
- Baking Alternative: Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Arrange croquettes spaced evenly. Bake for 10-12 minutes, flip, then bake an additional 10-12 minutes until golden brown. Optional: brush with melted butter or oil for extra crispness. Ensure internal temperature reaches 165°F (74°C).
- Drain and Serve: Transfer cooked croquettes to paper towel-lined plate using a slotted spoon to drain excess oil. Let cool slightly before serving. Serve with dipping sauces like tartar, lemon aioli, or remoulade for a delicious finish.
Notes
- Use fresh or canned salmon based on availability; canned requires removing skin and bones for best texture.
- Chilling the mixture before cooking helps maintain croquette shape and improve texture.
- Do not over-mix the ingredients to prevent tough croquettes.
- Frying yields a crispier crust, while baking is a lighter, healthier alternative.
- Test oil temperature before frying to avoid greasy croquettes.
- Uniform croquette size ensures even cooking.
- Adding melted butter before baking boosts crispiness and flavor.
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