Salmon Croquettes

published on Nov 12, 2024

4 comments

5 from 21 votes

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My salmon croquettes are CRISPY on the outside while soft on the inside. They make an effortless weeknight dinner in minutes.

Ready for more foolproof salmon recipes? Try my sautéed salmon, sweet chili salmon, or blackened salmon next.

I love salmon almost as much as I love deep-fried, well, anything. When I can marry the two, that’s even better.

For this recipe, I combined a humble can of salmon with breadcrumbs, potatoes, and a few pantry staples. Everything gets mixed and fried until the exterior is golden brown while the center remains juicy and well-seasoned. It’s probably my favorite way to get my family eating seafood!

What are salmon croquettes?

Similar to salmon patties, croquettes are made with canned salmon, then dredged in eggs and breadcrumbs before being pan-fried until golden brown.

Table of Contents

Why I love this recipe
Ingredients needed
How to make salmon croquettes
Alternative cooking methods
Arman’s recipe tips
Storage instructions
Frequently asked questions
More easy seafood dinners
Salmon Croquettes (Recipe Card)

Why I love this recipe

An affordable way to enjoy salmon. Seafood can be pricey, but thankfully, canned salmon is usually pretty affordable, and it’s easy to doctor up into something special.
Multiple cooking options. I prefer to fry the croquettes as it yields the crispiest texture, but I also went ahead and tested the air fryer and oven methods.
Versatile. Enjoy as is with aioli, or use them as your protein in wraps, salads, or sandwiches.

Ingredients needed

Salmon. Opt for canned salmon that has no added oil or flavorings to it. I prefer pink salmon, but any kind will do.
Potatoes. I used Russet potatoes as they’re starchy and easy to mash, but Yukon gold also works.
Cream. To make the mashed potatoes extra creamy.
Garlic. Freshly minced.
Large eggs. Lightly beaten eggs to dredge the croquettes before coating them in breadcrumbs.
Bread crumbs. You will need a mix of regular breadcrumbs and panko bread crumbs for an extra crispy finish. Alternatively, use cracker crumbs.
Oil. To fry the croquettes. I used canola oil, but any neutral oil with a high smoke point works.
Smoked paprika. For a smokey, sweet flavor.
Parsley. Finely chopped to mix into the salmon mixture and sprinkle on the croquettes before serving. Fresh dill can also be used.
Salt and pepper. To taste.
Tartar sauce or spicy mayo. To serve.

How to make salmon croquettes

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Mash the potatoes. Boil the potatoes, drain them into a large bowl, then mash until smooth. Fold in the heavy cream.

cooked potatoes, salmon, herbs, and seasonings in a pot.

Step 2- Add the remaining ingredients. Mix in the seasonings, garlic, and salmon until combined.

Step 3- Dredge. Add the eggs to one bowl and the bread crumbs to a second bowl. Shape the patty mixture, then dip them in the egg mixture, followed by the breadcrumb mixture.

Step 4- Pan-fry. Heat 1 inch of oil in a large skillet. Once hot, fry the croquettes until golden brown. Transfer them to a plate lined with paper towels and repeat with the remaining croquettes.

Alternative cooking methods

If you’d rather not deep fry the croquettes, use my tested air fryer or oven methods.

Air fryer method: Prepare the patties as instructed. Place them in a single layer in the air fryer basket and cook at 400F/200C for 10 minutes, flipping halfway through.

Oven method: Preheat the oven to 400F/200C and line a baking sheet with parchment paper. Place the prepared croquettes on the baking sheet and bake for 20 minutes, flipping halfway through.

Arman’s recipe tips

Adjust the texture. The salmon mixture should be relatively dry but malleable enough to shape into patties without falling apart. If it’s too moist, add 1-2 tablespoons of all-purpose flour.
Pre-cook the potatoes. If I don’t want to bother boiling the potatoes from scratch, I sometimes make either my microwave baked potato or air fryer baked potato. They work just the same!
Sneak in some vegetables. Finely chopped red bell pepper or green onions add a nice color and fresh flavor.
Add spices, like garlic powder, onion powder, or chili powder.
Use a meat thermometer. The croquettes are fully cooked when they reach an internal temperature of 165F.
Serve the croquettes with a squeeze of fresh lemon juice for a brighter flavor profile.

Storage instructions

To store: Place leftovers in an airtight container in the refrigerator for 2-3 days.

To freeze: Let the croquettes cool completely, then place them in a single layer in a freezer bag and freeze for 3 months. Uncooked croquettes can also be frozen in a separate container.

To reheat: Warm the croquettes on the stovetop, in the air fryer, or in a preheated oven.

Frequently asked questions

How do you keep croquettes from falling apart?

Having enough moisture is critical for the croquettes to keep their shape. The salmon mixture should be relatively dry but pliable enough to hold its shape. Don’t fret though- you can always add some milk or water if needed.

Can I use fresh salmon?

Absolutely! If you’d rather use fresh salmon, simply prepare the fillets, cool them, and then flake them with a fork.

What’s the difference between salmon patties and salmon croquettes?

While they have a similar shape, salmon patties are usually bigger, flatter, and made with fresh salmon. Croquettes are coated in breadcrumbs and fried until crispy.

More easy seafood dinners

Originally updated March 2023, updated and republished November 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.