There was a breakthrough moment in my kitchen when I finally nailed the perfect Salmon Croquettes recipe. I had tried making crispy salmon cakes a few times before, but they never held together quite right or got that golden crust I wanted. One evening, after tweaking the breadcrumbs and adding just the right touch of seasoning, the fried salmon balls came out just perfectly crisp and tender inside. Since then, Salmon Croquettes have become a regular in my baking rotation, bringing me joy and comfort every time I make them.
Salmon Croquettes fit into my life as a go-to recipe when I want something satisfying but not complicated. It’s a fantastic way to enjoy homemade salmon croquettes that the whole family loves. I especially appreciate how adaptable they are—whether breaded for extra crunch or mixed with flavorful herbs, there’s always a version that feels just right. Plus, this recipe brings friends and family together around the kitchen, sharing stories and laughter while preparing food.
I’m inviting you, fellow bakers, to try making your own salmon patties with this recipe. It’s approachable and comes with dependable results that make you feel excited about home cooking. If you ever want some inspiration beyond these croquettes, check out my other salmon recipes like garlic butter lemon salmon or a simple sheet pan teriyaki salmon. Let’s dive into this delicious journey together!
What You’ll Need for This Salmon Croquettes:
Here’s the simple list of ingredients that make these Salmon Croquettes sing:
- 2 cans (14-15 oz) of salmon, drained and bones removed
- 1 cup breadcrumbs (use panko for extra crunch; you can even swap for crushed crackers if you prefer)
- 1/2 cup finely chopped onion (white or yellow works well)
- 1/4 cup mayonnaise (adds moisture and helps binding; Greek yogurt makes a nice substitute)
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped (optional, but I always add a bit extra for freshness)
- 1 teaspoon mustard (Dijon or yellow – don’t skip this for flavor)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup oil for frying (vegetable or canola oil works best for crispy salmon cakes)
You can find all these ingredients at most grocery stores without trouble, making this Salmon Croquettes recipe affordable. Fresh parsley or good mayo might be small splurges, but they make a big difference. Quick tip: To save time, chop the onion and parsley the night before or use pre-chopped onion from the produce aisle. That way, you can dive right into making your homemade salmon croquettes when you’re ready.
If you’re dairy-free, you can easily swap the mayo for an alternative like avocado or vegan mayo. I keep the recipe simple because great baking should be easy to start—and these breaded salmon croquettes deliver flavor and texture without fuss.
How to Make This Salmon Croquettes:
Let’s take this step by step, so you feel confident every part of the way.
- Mix the salmon and seasonings: Start by placing your drained salmon in a large bowl. Check for any stray bones and remove them. Add the chopped onion, mayonnaise, beaten egg, mustard, parsley, garlic powder, salt, and pepper. Stir gently until everything is combined. This homemade salmon croquettes mixture should be moist but firm enough to shape.
- Add the breadcrumbs: Gradually fold in the breadcrumbs. They’re the secret to that wonderful binding and crisp exterior. Your batter will thicken enough to shape into patties, but if it feels too wet, a little extra breadcrumb goes a long way.
- Shape your salmon patties: Take about 1/3 cup of mixture and form it into a round or oval shape. You’ll get about 8-10 patties, depending on size. If you like, you can roll them in extra breadcrumbs to create those crispy salmon cakes that everyone loves.
- Heat your oil: Warm your oil in a skillet over medium heat. The oil should be hot enough to sizzle when you add the patties but not smoking. This helps fry your breaded salmon croquettes evenly.
- Fry your patties: Carefully place the patties in the skillet. Fry each side for about 4-5 minutes until golden brown. You may have to do this in batches; don’t overcrowd the pan or the temperature will drop, and you won’t get that crispy crust.
- Drain and serve: Remove the fried salmon balls with a slotted spoon and place them on paper towels to absorb any excess oil. Your kitchen will smell heavenly, and you’ll see crisp, golden crusts ready to enjoy.
From start to finish, this Salmon Croquettes recipe takes about 30-40 minutes. While your croquettes fry, it’s a great time to prepare a side salad or set the table. If you want an easier cleanup or a lighter version, check out this Air Fryer Salmon Croquettes recipe for an excellent alternative.
A baking tip I learned is to keep the mixture chilled for 15 minutes before shaping. It makes handling much easier and helps maintain the croquettes’ shape during frying. Also, don’t be discouraged if your first batch isn’t perfect; practice makes perfect, and your homemade salmon croquettes will improve every time.
Serving Your Salmon Croquettes:
I love how versatile these Salmon Croquettes are when it comes to serving. They’re fantastic hot from the pan or even cooled down for a picnic. One favorite way is to serve them with a dollop of tangy tartar sauce or a fresh squeeze of lemon. The bright acidity complements the crispy salmon cakes beautifully.
Pair your croquettes with a light, refreshing salad or some roasted vegetables. I often make garlic butter lemon salmon or sheet pan teriyaki salmon as complementary dishes for a more substantial meal. These salmon patties also make a wonderful filling for sandwiches with lettuce, tomato, and a spread of mayo or aioli.
This Salmon Croquettes recipe shines at casual family dinners, potlucks, or even brunch dates. When friends come over, they always ask for these crispy salmon cakes again—they’re such a crowd-pleaser!
If you have leftovers, don’t worry—they reheat wonderfully in a skillet or air fryer to regain their crispness. Sometimes I crumble leftover salmon croquettes over salads or mix them into scrambled eggs for a quick breakfast twist. Seasonal variations like adding dill in spring or Cajun seasoning for a spicy kick are some ways I keep this recipe fresh throughout the year.
Common Questions About This Salmon Croquettes:
Can I make this Salmon Croquettes ahead of time?
Absolutely! You can prepare the patties and refrigerate them for a few hours or freeze them for longer. Just make sure to thaw fully before frying.
What’s a good substitute for mayonnaise in this recipe?
Greek yogurt works well if you want something lighter. If you’re dairy-free, avocado or vegan mayo are great alternatives.
How can I make these salmon patties gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs. They hold up just as well.
My croquettes fall apart when frying. Any tips?
Try chilling the shaped patties for 15 minutes before frying. Also, make sure you have enough binder like egg and breadcrumbs.
Can I bake instead of frying these breaded salmon croquettes?
Yes! Baking at 400°F for about 15-20 minutes, flipping halfway through, works well for a less oily option.
Is canned or fresh salmon better for this recipe?
Canned salmon is convenient and budget-friendly without sacrificing flavor, but you can also use cooked fresh salmon.
Can I add other flavors like spices or herbs?
Definitely. I’ve tested adding paprika, cayenne, or fresh dill, and each brings something special.
If you want to watch how these Salmon Croquettes come together, I highly recommend checking out Salmon Croquettes (Plus VIDEO) – Immaculate Bites for a helpful step-by-step. For a Southern twist, Mississippi Mama’s Southern Salmon Croquettes Recipe is a wonderful resource too.
Final Thoughts on This Salmon Croquettes:
This Salmon Croquettes recipe holds a special place in my kitchen because it combines simplicity, flavor, and that warm, homemade feeling everyone appreciates. It’s one of those dependable recipes that bring comfort and a bit of celebration to the table no matter the day. My top tips for this Salmon Croquettes are:
- Always remove the salmon bones for the best eating experience.
- Chill the patties before frying to keep their shape.
- Adjust the seasoning to suit your family’s taste.
For variations, I love adding old bay seasoning, swapping mayo for avocado, or making mini fried salmon balls for parties. The classic breaded salmon croquettes with crispy exteriors are the version most requested by my loved ones, but experimenting with flavors is half the fun.
I hope you find this recipe approachable and delicious. Please make it your own by trying different herbs, spices, or serving ideas. If you love this, you might enjoy my recipes for garlic butter salmon dinners, like this Garlic Butter Lemon Salmon or this Garlic Butter Salmon – Delicious Weeknight Dinner. And if you’re looking for a hands-off baking method, try the Sheet Pan Teriyaki Salmon for a change of pace.
Thank you for trusting me with your time in the kitchen. Happy baking, fellow friends—these Salmon Croquettes are waiting for you to enjoy them as much as I do!
Salmon Croquettes
Deliciously crispy on the outside and tender on the inside, these salmon croquettes are a perfect savory snack or light meal, packed with flavor and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Snack
- Method: Fried
- Cuisine: American
Ingredients
- 1 can (14.75 oz) salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 green onions, chopped
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons vegetable oil (for frying)
Instructions
- In a large bowl, combine the flaked salmon, breadcrumbs, onion, green onions, and parsley.
- In a separate small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, lemon juice, salt, and pepper.
- Pour the wet mixture over the salmon mixture and mix until well combined.
- Form the mixture into small patties, about 2-3 inches in diameter.
- Heat vegetable oil in a skillet over medium heat.
- Fry the croquettes in batches for about 3-4 minutes on each side or until golden brown and heated through.
- Remove from skillet and drain on paper towels.
- Serve warm with lemon wedges or your favorite dipping sauce.
Notes
For a lighter option, bake the croquettes at 375°F (190°C) for 15-20 minutes instead of frying.