Salmon croquettes are loaded with fresh salmon, veggies and herbs and some panko breadcrumbs to bind everything together into crispy patties. They’re a crowd-pleasing hors d’oeuvre or appetizer for entertaining, or even a main dish with fun sides!
What Are Salmon Croquettes?
Salmon croquettes are crispy salmon cakes typically made from canned salmon, veggies like bell peppers and onion, herbs, and breadcrumbs that are fried until crispy. I use fresh salmon instead of canned – because you can’t beat fresh salmon!
What’s the difference between croquettes and patties, you ask? Not much! Croquettes are typically made with breadcrumbs whereas patties use flour. Croquettes are nice and flaky and light, which perfectly complements the taste and texture of fresh salmon.
If you love these fresh salmon croquettes like I do, you’re also going to love these Fresh Salmon Burgers!
Ingredients
- Fresh salmon fillet – nothing beats fresh salmon for these croquettes! I ask the fish monger to “skin” the salmon for me so I don’t need to remove the skin at home.
- Panko breadcrumbs – panko breadcrumbs are coarse in texture and provide a much better textured croquette than regular breadcrumbs.
- Red bell pepper – bell pepper adds a touch of sweetness that works so well with the salmon…and adds a pop of color!
- Yellow onion – use the coarse setting of a cheese grater to grate the onion into a loose applesauce texture. It adds flavor to the croquettes and helps bind all ingredients together.
- Garlic – garlic…because garlic!
- Egg – egg binds the ingredients together.
- Fresh chives – chives add a pop of green and fresh, vibrant flavor.
- Fresh Italian parsley – parsley also adds a pop of green and bright flavor.
- Vegetable or canola oil – either oil is used to fry the croquettes and make them crispy.
- Lemon wedges (to serve) – serve croquettes with lemon. Some folks may like lots of lemon while some might not use the lemon at all! It’s personal preference.
How to Make Salmon Croquettes
Full instructions in the recipe card; this is just an outline!
- Bake.
Place salmon in a baking dish and bake at 450 degrees for 14-18 minutes until the internal temperature reaches 135-145 degrees.
- Add.
Grate a yellow onion with the coarse setting of a cheese grater. Add grated yellow onion, panko, bell pepper, garlic, egg, chives, parsley, and salt and pepper to a medium bowl.
- Mix.
When salmon is done, transfer to a plate and use two forks to shred salmon. After it cools for a few minutes, add salmon to the bowl with other ingredients. Mix until well-combined.
- Form.
Use a ¼ cup measure to make ¼ cup-sized balls, placing them on a large plate.
- Finish forming.
Lightly push the balls down to make thick patties. Ensure the ingredients are tightly packed/squeezed together so the patties don’t fall apart.
- Heat.
Add ½ inch of oil to a large pan. Turn heat to medium-high and wait until the oil registers 325-350 degrees.
- Fry.
Very carefully slide croquettes into the pan, ensuring they don’t break apart. You can add as many as possible without overcrowding. Cook croquettes for 1-2 minutes per side until deep golden.
- Season.
Use a slotted spatula to remove the croquettes from the oil, placing on a paper towel lined plate. Sprinkle generously with salt.
- Repeat.
Repeat until all croquettes are fried, serving with lemon wedges.
What to Serve With Salmon Croquettes
An easy, delicious way to serve salmon croquettes is with fresh lemon wedges. If you want to go above and beyond and add some dipping sauces or side dishes, here are some ideas!
- Store-bought or homemade Tzatziki Sauce
- Tartar sauce
- Good old-fashioned ketchup
- Chipotle Corn Salsa
- Greek Salad
- 10-Minute Sautéed Spinach
- Roasted Zucchini With Lemon & Garlic
- Spanakopita Bites (as another appetizer to accompany the croquettes)
- Crispy Roasted Chickpeas (another accompanying appetizer recipe)
Frequently Asked Questions (FAQs)
While you can make salmon croquettes ahead and they reheat pretty well, nothing beats hot, crispy, fried salmon croquettes!
Leftover croquettes can be enjoyed hot, or even cold! To reheat, place in a 350 degree oven, uncovered, for about 10 minutes or until hot.
You can freeze uncooked salmon croquettes and fry them on-demand from frozen. You can also freeze cooked croquettes and reheat them in the oven, but they won’t be as crispy as freshly fried ones. Salmon croquettes keep well for about 3 months in the freezer.
You can bake the croquettes but the result won’t be as crispy. Bake at 425 degrees for about 15 minutes.
While you can use canned salmon for this recipe, fresh salmon is so delicious and only takes about 16 minutes to cook!
Make sure to tightly pack your salmon mixture into thick patties. Very gently lower them into the frying oil with a spatula. Make sure side #1 is deep golden before trying to turn them. Turning them too early will cause them to fall apart!
More Salmon Recipes You’ll Love!
- Salmon Salad (With Lemon & Dill)
- How to Bake Salmon (Best Method)
- Asian Salmon Rice Bowl
- Blackened Salmon (Easy Oven Baked!)
- Simple Poached Salmon
Ingredients
- 1 pound fresh salmon fillet skinned
- ¾ cup panko breadcrumbs
- ½ medium red bell pepper finely chopped
- ¼ cup grated yellow onion see below for details
- 1 large garlic clove minced
- 1 large egg lightly beaten
- 1 tablespoon fresh chives finely chopped
- 1 tablespoon fresh Italian parsley finely chopped
- Salt and pepper to taste
- Vegetable or canola oil for frying
- Lemon wedges to serve
Instructions
- Preheat oven to 450℉. Place salmon in a dry baking dish and bake for 14-18 minutes until the center starts to flake, or the internal temperature reaches 135-145℉.
- While salmon is in the oven, grate a yellow onion with the coarse setting of a cheese grater. The grated onion will look like watery apple sauce. Add grated yellow onion, panko, bell pepper, garlic, egg, chives, parsley, and salt and pepper to a medium bowl.
- When salmon is done, transfer to a plate and use two forks to shred salmon into little pieces. After it cools for a few minutes (so egg doesn’t scramble), add salmon to the bowl with other ingredients. Mix until well-combined.
- Use a ¼ cup measure to make ¼ cup-sized balls, placing them on a large plate or baking sheet. You should be able to make roughly 11 balls.
- Once the balls are formed, lightly push the balls down to make thick patties. Ensure the ingredients are tightly packed/squeezed together so the patties don’t fall apart.
- Add ½ inch of oil to a large pan. Turn heat to medium-high and wait until the oil registers 325-350℉
- Once the oil has reached temperature, very carefully slide croquettes into the pan (using a spatula), ensuring they don’t break apart. You can add as many as possible without overcrowding. Cook croquettes for 1-2 minutes per side until deep golden. If you turn the croquettes prematurely, they’ll fall apart.
- Use a slotted spatula to remove the croquettes from the oil, placing on a paper towel lined plate. Sprinkle generously with salt.
- Repeat until all croquettes are fried. Serve with lemon wedges.
Video
Notes
- You can ask your fish monger to skin the salmon for you.
- Make sure to tightly pack your salmon mixture into thick patties.
- Very gently lower them into the frying oil with a spatula. Make sure side #1 is deep golden before turning them. Turning them too early will cause them to fall apart!
