These salmon croquettes are crispy on the outside and soft and tender inside. Made with the simplest ingredients, this recipe takes canned salmon to the next level.
What are salmon croquettes?
Salmon croquettes are similar to salmon patties, in that they are both made with canned salmon. What makes them different is their golden crispy crust. These croquettes are dredged in beaten eggs and breadcrumbs and then fried to achieve the crispiest coating.
Croquettes may contain different vegetables, herbs, condiments, and eggs to bind everything together. My mom used to change them up for us to keep things interesting, and was also her sneaky way to make us eat more greens!
- It uses simple ingredients. This salmon croquette recipe calls for the simplest ingredients. If you have a can of salmon sitting in your pantry that you don’t know what to do with, salmon croquettes are what you should make.
- They are freezer-friendly. Like shrimp burgers, uncooked croquettes are perfect for busy weeknights and days when you need to grab a quick lunch.
- Versatile. Salmon croquettes are easy to whip up for a quick lunch or dinner. You can also use them to make sandwiches and wraps.
- Affordable. Like calamari, If you are always on the hunt for budget-friendly recipes that make maximum impact, then this recipe has your name all over it.
These do sound fancy but they are made of the simplest ingredients you can find in your kitchen. Here’s everything you will need for this recipe:
- Salmon. Opt for canned salmon that has no added oil or flavorings to it. Pink salmon is best, but red can also work.
- Potatoes. Choose starchy potatoes that are good for mashings, such as russets or Yukon Gold.
- Cream. To make the mashed potatoes extra creamy.
- Garlic. Minced.
- 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 breadcrumbs for an extra crispy finish.
- Oil. To fry the croquettes.
- Smoked paprika. To season the patty mixture.
- Parsley. Finely chopped parsley to mix into the salmon mixture and sprinkle on the croquettes before serving.
- Aoili or other sauce. To serve.
How to make them
The process of making salmon croquettes is quite easy and quick. It will be even faster if you have some leftover mashed potatoes. Ready to whip some up?
Step 1 – Prepare the salmon mixture
Start with boiling potatoes in salted water until they are cooked through. Drain and mash the potatoes until smooth and mix in the cream.
Fold through the minced garlic, chopped parsley, smoked paprika, and drained salmon.
Step 2 – Form the patties
In one bowl, add the lightly beaten eggs. In another bowl, mix two kinds of breadcrumbs. Shape the salmon mixture into thick patties. Dip them in the beaten eggs first and dredge them in the breadcrumb mix to fully coat the patties.
Step 3 – Fry and serve
Heat around an inch of oil in a non-stick pan. When the oil is hot, add the croquettes in batches and cook them over medium heat. Don’t forget to cook the croquettes to get them golden brown on both sides.
Repeat until all croquettes are cooked. Sprinkle with fresh parsley and serve with the sauce of your choice.
- Do not overcook the croquettes as it will make them rather dry. As all the main ingredients are already cooked, it is enough to fry the croquettes on both sides to make them crispy.
- Always place the freshly cooked croquettes on a paper towel to soak up the excess oil. This will only enhance the crispiness!
- For a healthier version of this recipe, bake or air-fry the salmon croquettes. Don’t forget to flip the croquettes halfway through the cooking time to get them nice and crispy on both sides.
- Mix grated cheese into the patty mixture for added flavor and some cheesy pull.
To store. Place leftovers in an airtight container in the fridge for 2 to 3 days.
To reheat. Reheat the croquettes on the stove over medium heat, in the air frier, or in the microwave.
To freeze. Both cooked and uncooked salmon croquettes can be frozen for up to 2 months.
Frequently asked questions
Yes, you can swap out the salmon for canned tuna if you prefer.
- Boil the potatoes in salted water until tender.
- Drain the potatoes then mash until smooth, and mix through the cream.
- Fold through the garlic, smoked paprika, salmon, and parsley until combined.
- In one bowl, add eggs and in a separate bowl, add the two kinds of bread crumbs.
- Shape the salmon mixture into thick patties. Dip them in the egg mix, followed by the breadcrumb mix.
- Add an inch of oil into a non-stick pan and place over medium heat. Once hot, cook croquettes in batches, turning regularly until golden brown.
- Repeat the process until all the croquettes are cooked.
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