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This salmon croquettes recipe is easy and bursting with flavor! Dip in tartar sauce or remoulade for a tasty appetizer or main.

Salmon croquettes
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Are you a salmon lover? Here’s one for you: this salmon croquettes recipe! Similar to salmon cakes or salmon patties, they’re simple and incredibly tasty. Mix canned salmon with some spices and breadcrumbs, then pan fry them until golden. Serve dipped into tartar sauce or remoulade, and they’re a total treat! You can serve them as an appetizer or as a meal with some simple sides. Our 6 year old absolutely gobbles these down!

Ingredients in salmon croquettes

Croquettes are deep fried breaded rolls that can be stuffed with meat, cheese, vegetables or seafood. (I often enjoyed the Spanish version, croquetas, while living in Madrid.) Salmon croquettes are a Southern-style recipe that’s similar to salmon patties, but fried until even crispier. Another difference between this recipe and our salmon patties is the type of canned salmon. Here’s what you’ll need:

  • Canned salmon, bone and skin included
  • Egg
  • Green onion
  • Mayonnaise
  • Worcestershire sauce
  • Parsley
  • Old Bay, garlic powder, and salt
  • Breadcrumbs
  • Neutral oil, for frying
Salmon croquettes recipe

A note on the canned salmon

For this salmon croquettes recipe, look for a large 15-ounce can of salmon labeled, “Salmon, bones and skin included” or something to that effect. Of course you can use any type of canned salmon, but this type is beneficial because:

  • It’s cheaper. It makes this recipe very inexpensive.
  • There’s zero waste. Skin and bones are left in the can because there’s no waste in the canning process.
  • You can eat the skin and bones: you won’t notice a texture difference! The skin and bones are edible and so soft you won’t notice them in salmon croquettes. And bonus: they have nutrients like calcium and phosphorus.

How to make salmon croquettes

Salmon croquettes are simple to make: the dough comes together quickly and then they just need a quick pan fry in a skillet! It takes just 2 minutes per side. Here are the main steps for how to make salmon croquettes (or see the recipe below for specifics):

  • Mix: Drain the salmon and shred it with a fork. Mix it with the other ingredients (parsley, spices, breadcrumbs, and mayonnaise).
  • Form discs: Form the dough into 8 disc shapes that are about ½ inch thick. Or, you can make smaller sized discs to make 10 croquettes.
  • Pan fry: Heat oil in a skillet over medium heat. Add the patties and cook for about 2 minutes per side until lightly browned on both sides.
Salmon croquettes

Dipping sauces

These salmon croquettes taste great on their own, but they’re best dipped into a creamy sauce. We like to serve them with homemade tartar sauce because it’s so simple to make and we often have most of the ingredients on hand. Here are a few dipping sauce ideas:

  • Tartar Sauce is a mayonnaise-based sauce that’s often served with seafood, made with pickles, capers and seasonings
  • Remoulade Sauce is mayonnaise-based sauce that originated in France and is popular in US Cajun and Creole cuisine
  • Creamy Dill Sauce is a mix of sour cream, mayo, lemon, and fresh dill.
  • Horseradish Sauce is creamy and spicy, featuring sour cream, mayo, horseradish and chives.

What to serve with salmon croquettes

Salmon croquettes work well as an appetizer, though they are tricky for entertaining because they’re best warm right from the skillet! We prefer them as a light lunch or dinner. Here are a few ideas for what to serve with them:

Salmon Croquettes

More salmon recipes

Here are a few more canned salmon recipes and salmon recipes that you might enjoy:

This salmon croquettes recipe is…

Pescatarian and dairy-free.

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Salmon croquettes

Salmon Croquettes


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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

This salmon croquettes recipe is easy and bursting with flavor! Dip in tartar sauce or remoulade for a tasty appetizer or main.


Ingredients

Scale
  • 15 ounces canned salmon (bone and skin included)
  • 1 egg
  • ¼ cup green onion, finely minced
  • ¼ cup mayonnaise
  • ½ tablespoon Worcestershire sauce
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon Old Bay (or omit and add another ¼ teaspoon kosher salt)
  • ¼ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup breadcrumbs, plus 3 tablespoons for coating
  • Neutral oil, for frying (vegetable or canola)
  • For serving: Tartar Sauce or Remoulade Sauce

Instructions

  1. Drain the canned salmon. Place it in a bowl and flake it with a fork. 
  2. To the bowl, add the egg, green onion, mayonnaise, Worcestershire sauce, chopped parsley, Old Bay, garlic powder, salt, pepper, and ¼ cup breadcrumbs. Mix until a dough forms. 
  3. Place the 3 tablespoons breadrcrumbs on a plate.
  4. Form the dough into 8 patties (about ¼ cup each) or 10 patties (3 tablespoons each), then pat them into a flat disc. Dip both sides into the plate of breadcrumbs. 
  5. Heat a large skillet over medium heat. Add enough neutral oil to coat the bottom by about 1/8-inch. Fry the patties in batches that fit the skillet, about 2 minutes per side until golden. (Replace the oil after 2 batches as some breadcrumbs are released into the oil and start to brown while cooking.)
  6. Enjoy immediately with tartar or remoulade sauce. Leftovers last up to 3 days refrigerated.
  • Category: Main Dish or Appetizer
  • Method: Stovetop
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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3 Comments

  1. Anonymous says:

    I want to make these but cannot use tinned salmon that hasn’t been skinned and boned – will it still work?

    1. Alex Overhiser says:

      yes!

  2. Sonja Overhiser says:

    Let us know if you have any questions!