Salmon Croquettes are pan-fried, protein-packed, breadcrumbed rolls made with salmon and aromatic herbs. Crispy on the outside with a soft and tender center. They make a quick and tasty appetizer, breakfast, or dinner fix. They’re also very budget-friendly and simple to make. Indeed, the perfect treat for the whole family!
Salmon Croquettes are undoubtedly a classic Southern favorite often served at home, restaurants, and even bars.
They are also referred to as salmon cakes and salmon patties, but no matter what you call them, one thing is sure, this is a tasty and easy recipe that saves you both time and money. 👌
These croquettes here are extremely tasty – inside and out. They’re full of great flavor (but not overwhelming) with onions, garlic, and savory herb flavor, which is pretty basic yet indulgent.
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
What makes this salmon croquette recipe a surefire hit is that it’s easy to assemble and very budget-friendly. You’ll find it only calls for a couple of simple ingredients that are probably sitting right in your pantry now.
- Canned Salmon – It’s as fancy as fresh salmon, but it’s easily accessible, economical, and, of course, still delicious and healthy. Leftover grilled or broiled salmon works, too. And if you’ve got canned tuna in your pantry, have some tuna croquettes.
- Egg – The egg will bind all the ingredients, making it easier to shape these salmon balls while adding more flavor. Can’t eat eggs? Mix a tablespoon of ground flaxseed or ground chia with three tablespoons hot water, occasionally stirring for about ten minutes or until it gets an eggy texture.
- Garlic and Onion – I suggest mincing the onion and garlic to allow their savory flavors to incorporate into our salmon mixture. Then their flavors will blend together in our croquettes as we bite. So yummy!
- Breadcrumbs – I used panko for this salmon croquette recipe because they are lighter and crispier when cooked. And they absorb less oil, too. But, of course, regular breadcrumbs will do just fine. You can also try these salmon cakes with crushed saltine crackers for extra flavor.
- Hot Sauce – This one is optional, but the added kick of heat is simply irresistible.
- Cajun Creole Seasoning – To amp up the flavor, I used Creole Seasoning – and no, I can’t live without it.😍 It makes everything taste better!
How to Make Salmon Croquettes
Make the Salmon Mixture
- Drain and Flake – 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 canned salmon, eggs, onion, garlic, ¼ cup breadcrumbs, white pepper, green onions, hot sauce, cajun seasoning, and salt. (Photos 2-3)
- Shape – Grab about 2-3 tablespoons of the mixture, then shape it into a croquette using your hands into an oval shape – just like an egg. Repeat the process until the salmon mixture is all used up. (Photo 4)
Coat and Fry
- Dip and Coat – Lightly dip the croquettes into the extra egg mixture until it is completely coated. Then roll them in breadcrumbs. Set aside. (Photo 5)
- Heat Oil – 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℃.
- Fry Until Golden Brown – Gently place croquette in oil using a frying spoon, if needed, then fry about two minutes per 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.
Recipe Variations
- More Veggies – Make your fried salmon balls more nutritious by adding diced carrots, potatoes, zucchinis, and bell peppers. Your kids won’t even notice the veggies. Booyah! Double win! You can also try my Potato Croquettes.
- Add Cheese – Oh, you’ll love these croquettes with lots of cheese! Parmesan and cheddar cheeses are excellent choices. You should try it. 😉
- Herbs and Spices – Add more herby flavors with parsley, thyme, and basil or Italian seasoning, and they’ll be more amazing than ever. Oh yes!
- Baked Salmon Croquettes – Of course, you can bake these salmon cakes, too. Bake them at 400℉/205℃ for 20-25 minutes or until golden brown.
Tips and Tricks
- You may dip them in lightly beaten eggs before coating them in bread crumbs for extra crispness.
- If you’re not a fan of anything canned, you may poach a one-pound salmon fillet, then simmer 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, then shape them into patties (like these Salmon Patties below) to cook more evenly.
Serving and Storage Instructions
You may want to restrain yourself from eating the whole batch of these salmon croquettes as they are simply addictive, especially when you dip these babies in one of these homemade dips below.
Make Ahead Instructions
And to make sure we don’t run out of these yummy fried treats, we can always make them ahead and store them for future cravings. 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 they’re 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 in storing leftover salmon patties.
Reheating Salmon Croquettes
- Fry – You can fry frozen croquettes to reheat them; no need to thaw. Just watch them as they will brown faster because they have been fried before.
- 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℉/177℃.
- Air Fry – Set the temperature to 350℉/177℃ and reheat the croquettes for 4-5 minutes.
Salmon Croquette 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 either too wet or too dry. To fix this, just add more breadcrumbs or flour if too wet and a splash of water if too dry.
They are made of salmon (fresh or canned), eggs, breadcrumbs, and seasonings. The recipe is pretty customizable according to your taste. To amp up the flavor, you can add more herbs and spices, diced veggies, and finely grated cheese.
They are technically the same and made with the same procedure. However, besides the shape, croquettes commonly use breadcrumbs. On the other hand, patties usually use flour.
What to Serve
Aside from enjoying these croquettes on their own, you can turn them into a more nourishing meal by serving them alongside these amazing dishes below.
- Cream Cheese Mashed Potatoes
- Roast Carrots and Potatoes
- Tossed Salad
- Stovetop Mac and Cheese
- Green Bean Casserole
More Fantastic Appetizers to Try
- Bacon-Wrapped Jalapeno Poppers
- Smoked Shrimp
- Buffalo Chicken Wings
- Mac and Cheese Bites
- Chicken Tortilla Pinwheels
Watch How To Make It
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This blog post was first published in January 2018 and has been updated with additional notes, photos, and a video.
Salmon Croquettes
Ingredients
- 1 14.75-ounce can (418.16 g) salmon, drained and flaked
- 2 eggs, lightly beaten
- ½ cup (75 g) onion, diced
- ½ teaspoon (3 g) garlic, minced
- 1 cup (125 g) breadcrumbs, divided
- 1 teaspoon (1.80 g) white pepper
- 1-2 green onions, diced (about ¼ cup)
- ½ -1 teaspoon (2.3 – 4.7 g) hot sauce
- 1 teaspoon (2.60 g) Cajun seasoning
- ¼ teaspoon (1.42 g) 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 about 2-3 tablespoons of the mixture, then shape it into a croquette using your hands into an oval shape – just like an egg. Repeat the process until the salmon mixture is all used up.
- Lightly dip the croquettes into the extra egg mixture until it is completely coated. Then roll them in breadcrumbs. Set aside.
- 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℃.
- Gently place croquette in oil using a frying spoon, if needed, then fry about two minutes per side or until golden brown. You may have to do it in batches to prevent the croquettes from getting soggy.
- Transfer to a plate lined with paper towels and serve warm with remoulade sauce.
Tips & Notes:
- You may dip them in lightly beaten eggs before coating them in bread crumbs for extra crispness.
- If you’re not a fan of anything canned, you may poach a one-pound salmon fillet, then simmer 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, then 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.
Robin P says
Best salmon croquettes I’ve ever made! Family loved them & I will be making again soon . Thank you for posting this recipe!
ImmaculateBites says
Thanks for the feedback.
Jennifer says
I’m living in Maryland but I’m from Tennessee. I’ve looked all over the internet for a recipe that reminds me of my granny’s salmon cakes and this is it. No one up here cooks southern food, so happy to find this, thank you for sharing.
ImmaculateBites says
Glad I could be of help. Enjoy!
Selma says
Absolutely delicious!!!
Ashya says
Soooooooo good! This was my first time making Salmon Croquettes. It is now a new favorite! Thank you for the great recipe.
Adriane Johnson says
So, delicious! I’ve made them for years, but this recipe is better than my Granny’s!
ImmaculateBites says
Aww, thanks so much!
Ashley says
I tried this recipe and my family loved it!!
ImmaculateBites says
Great! Thanks for the feedback.
Meela J says
Wow these look wonderful. I’m liking the shape also! Plan on trying these but wondering if the sodium DV% is correct. It says 5276mg per serving. Yikes! Hoping that’s a typo??
ImmaculateBites says
It is a typo.
Aldo says
I live in New Mexico so I HAD to include chopped NM chiles; I left out the hot sauce. Mama always included bell pepper in her croquettes so I threw some in as well. I sauteed the onions, garlic, and peppers for minute before adding them to the salmon and it flavored the oil nicely!
Judith says
I tried it and my family loved it.
Ss says
Hi there! You said creole seasoning in the writing up in the beginning but then in the ingredients list you put down Cajun. I’m lost I’m sorry.
P.s. I love trying your recipes.
ImmaculateBites says
Hello ,
Creole seasoning and cajun are sometimes used interchangeably. Am pretty much referring. to the creole/cajun seasoning blend here https://www.africanbites.com/creole-seasoning/.
Susan says
Any way to not fry them…have you tried a method that works?
imma africanbites says
Hi Susan. I haven’t yet tried baking these, but I guess it can easily be done. You can refer though for the mean time to this salmon patties version and see the baking notes in the recipe box. Here’s the link >>> https://www.africanbites.com/salmon-patties-2-2/ Thanks!
A cohen says
Great and very tasty. What kind of dipping sauce are you using for the Salmon Cakes and if so what is the recipe for the sauce
imma africanbites says
Hi. I use my homemade remoulade sauce here >> https://www.africanbites.com/remoulade-sauce/
Acohen says
What kind of sauce are you using for the Salmon Cakes and if so what is the recipe for the sauce
Sophia says
The kids loved it!!! 10 STARS
I am an instant fan!
imma africanbites says
Wohooo! Thank you for the glowing feedback!
Saadonna says
Followed your recipe to a tea and they came out great. Also made the remoulade sauce and my family loved it! The sauce goes great with crab cakes too! Thanks so much for the easy to follow recipe!
imma africanbites says
Thank you for sharing your feedback. I’m happy it all turned out great for you!