Salmon Croquettes are pan-fried and packed with so many great flavors. These make a quick and easy weeknight meal and are delicious with a tartar sauce!.
Salmon is one of my favorite things to make. Make this Garlic Brown Sugar Glazed Salmon, this tasty Sheet Pan Thai Salmon, or this simple Baked Sesame Teriyaki Salmon if you want more easy salmon recipes.
This recipe is for people who like salmon. If you have never had salmon croquettes before, you are in for a treat. This recipe calls for canned salmon and a lot of tasty seasonings and other things that make the salmon taste great. Once formed into patties, they are pan-fried in a skillet until golden brown.
You can eat these as a side dish with any meal or quickly as a meal on the go if you are short on time. They are so tasty! Don’t forget to dip them in some tasty Tartar Sauce! It really takes these tasty croquettes to the next level, and the combination of flavors is so good that you won’t be able to stop at just one!
Salmon croquettes are a delicious Southern classic, but you may wonder – what exactly are these tasty patties made of? While recipes can vary, salmon croquettes are typically made from a base of canned salmon combined with breadcrumbs or cornmeal, eggs, and various seasonings and mix-ins
The Main Ingredient: Salmon
The star ingredient in salmon croquettes is unsurprisingly salmon. Most recipes call for canned salmon, which provides an affordable, easy way to make this dish without needing access to fresh salmon fillets.
Canned salmon has a soft, flaky texture that breaks down easily when mixed with other ingredients. This allows it to bind well to form the croquette patties Pink salmon and red salmon are common varieties used You’ll want to drain and dry the canned salmon well before using.
While canned salmon works best, you could also use leftover cooked salmon. Flake chilled, baked salmon fillets or shred up some leftover salmon patties or salmon cakes to make croquettes. Smoked salmon could also be an interesting twist.
Binder: Eggs and Breadcrumbs
A binder ingredient is used in salmon croquettes to help the salmon stay together in the shape of patties. Eggs and breadcrumbs serve this crucial binding purpose.
Eggs add moisture and hold the salmon and other ingredients together like “glue.” Whisking 1-2 eggs yields the right texture.
Breadcrumbs or cornmeal coat the outside of the croquette patties, soaking up some moisture from the interior and facilitating browning when pan-fried. Panko breadcrumbs, cornmeal, or flour all work well.
Flavor Boosters: Onions, Bell Peppers, Herbs and Spices
In addition to the base salmon and binder ingredients, a variety of aromatics, herbs and spices give salmon croquettes their signature flavor.
Onions and bell peppers provide a touch of soft, cooked vegetable texture and flavor balance. They also contribute moisture. Grated onion or finely diced onion and bell pepper incorporate well.
Lemon juice, hot sauce, Worcestershire sauce, seafood seasoning, garlic powder, paprika, parsley, dill, and black pepper are all popular seasoning choices. Their punchy flavors offset the fishiness of the salmon.
Mayonnaise or Greek yogurt contribute tangy creaminess and moisture. Mustard and celery seed also enhance the flavor profile.
How to Make Salmon Croquettes
Now that you know what goes into salmon croquettes, let’s look at how to actually make them. The process is surprisingly easy.
Step 1: Drain the Salmon
First, thoroughly drain and dry the canned salmon. Press out as much liquid as possible. This helps the croquettes hold together better.
Step 2: Mix the Ingredients
In a large bowl, combine the drained salmon with the beaten eggs, breadcrumbs or cornmeal, and any chopped veggies and seasonings you are using.
Step 3: Shape into Patties
Form the mixture into patties, about 1/2 inch thick. Round or oval shapes work well.
Step 4: Chill
Place the uncooked salmon croquette patties on a baking sheet and chill for 10-20 minutes. This helps them firm up.
Step 5: Dredge and Pan Fry
Dredge the chilled patties lightly in extra breadcrumbs or cornmeal. Heat 1-2 Tbsp oil in a nonstick skillet over medium high heat. Fry the croquettes for 2-3 minutes per side until golden brown. Drain on a paper towel.
That’s it! With just 5 simple steps, you can enjoy these tasty salmon patties. Served with lemon wedges, remoulade sauce, or tartar sauce alongside some Southern-style sides like hushpuppies or potato salad, salmon croquettes make for a fast, flavorful dinner.
Now that you know how to make classic salmon croquettes, you can experiment with creative additions like chopped greens, minced garlic, grated cheese, or unique spices to customize them to your taste.
Frequently Asked Questions
How long do salmon croquettes last in the fridge?
Properly stored, salmon croquettes will keep well in the refrigerator for 2-3 days. Place cooled croquettes in an airtight container.
Can you freeze salmon croquettes?
Yes, salmon croquettes freeze well for up to 3 months. Let the cooked croquettes cool completely, then place in a single layer on a baking sheet and freeze solid. Transfer to an airtight freezer bag or container. Thaw overnight in the fridge before reheating.
What sides go with salmon croquettes?
Buttery grits, hushpuppies, collard greens, broccoli slaw, potato salad, and corn on the cob all pair deliciously with salmon croquettes for a Southern meal. You could also serve them with rice, roasted veggies or a fresh salad.
How do you bread salmon croquettes?
After forming the salmon mixture into patties, dredge them lightly in breadcrumbs, cornmeal or flour. This helps create a crisp crust when pan-fried. For added crunch, you can double dredge – coat in flour first, then egg, then breadcrumbs.
Can you bake salmon croquettes?
Yes, you can bake salmon croquette patties in the oven instead of pan-frying. Place them on a baking sheet coated with cooking spray. Bake at 400°F for 15-18 minutes, gently flipping halfway through, until heated through and golden.
How do you make salmon croquettes less fishy?
Mixing in lemon juice, mustard, hot sauce, Worcestershire sauce, garlic powder, onion and bell pepper helps offset any strong fishy flavors. You can also use part mayonnaise or Greek yogurt for added moisture and tang.
A Classic Southern Favorite
Hailing from the American South, salmon croquettes have been a budget-friendly staple for generations. Now you know they come together using simple ingredients like canned salmon, breadcrumbs, eggs, and spices baked right into moist, delicious patties.
Don’t be intimidated by the fancy French name – salmon croquettes are easy to master. Keep the ingredients on hand, and you can whip up this tasty staple any night of the week. Just pan-fry until golden, and enjoy these old fashioned patties just like Grandma used to make.
Ingredients in Salmon Croquettes
You probably already have most of these simple ingredients in your pantry. This recipe uses classic ingredients to bring out the best in salmon. For exact amounts, look at the recipe card at the end of the post.
- Bread Crumbs (Panko): The breadcrumbs help make the best crust.
- Flour: I used all-purpose flour in this recipe.
- Even though you don’t have to use them, I love how they add color, crunch, and flavor to the croquettes.
- Canned Salmon: Using canned salmon saves so much time!
- Garlic Powder: This is so delicious with the salmon.
- Salt and pepper: These make every flavor in the recipe better.
- Egg: The egg holds everything together, which makes it easy to shape into patties.
- Canola: This helps hold the ingredients together and gives the base a creamy texture.
- Worcestershire Sauce: This added flavor is out of this world!
- Fresh Cilantro: You can leave out the cilantro if you don’t like it (people seem to either love it or hate it).
- Vegetable Oil: I cook the croquettes in the skillet with this oil. It helps them get that golden brown color.
How do You Make Salmon Croquettes?
- Mix the ingredients: Put panko and flour in a bowl and mix them together. Garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce, cilantro, and canned salmon should all be added. Mix until incorporated.
- To make patties, use your hands to form six to eight patties. Heat oil in a large skillet over medium-high heat.
- Cook: Put the patties in the pan and cook them for two to three minutes on each side, or until they turn golden brown.
