Ever had salmon croquettes that fell apart, tasted bland, or were just plain boring? I get it! But it doesn't have to be that way. This guide tackles all the common pitfalls and unlocks the secrets to seriously delicious salmon croquettes. Whether you're a newbie or want to upgrade your recipe, let's get cooking!

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Ingredients You’ll Need
Step-by-Step Instructions
Perfect Sauce Pairing
Tips for Perfect Salmon Croquettes
How to Store Salmon Croquettes
Reheating Methods for Crispy Perfection
Troubleshooting and How to Fix it
What goes well with Salmon Croquettes?
Full Recipe

Close-up of golden brown salmon croquettes on a white plate with a tartar sauce and garnish with dill. — Get that perfect golden crunch! These salmon croquettes are packed with flavor and are easy to make.

Ingredients You’ll Need

Use 16 oz salmon flakes: They're incredibly versatile! Poach, bake, or pan-seared your salmon until cooked through, then flake it gently. For the best homemade flakes, check out our dedicated salmon flakes recipe. It's the perfect companion to this dish.
1 large egg, lightly beaten: The primary binder. The egg proteins coagulate when cooked, holding the croquette mixture together for a cohesive texture.

Another Option: (3) 5-ounce cans salmon: Canned salmon provides a convenient, flavorful, and cost-effective foundation for your croquettes.

Binders and Texture:

½ cup Panko breadcrumbs: Panko breadcrumbs offer superior crunch compared to regular breadcrumbs. They absorb moisture and help bind the croquettes, providing structure and the classic crispy exterior.
¼ cup all-purpose flour: Acts as a secondary binder and provides additional structure. It also helps coat the patties before getting their breadcrumb layer, ensuring it adheres properly.

Flavor Enhancers:

½ green bell pepper, chopped & ½ red bell pepper, chopped: Adds freshness, subtle sweetness, crunch, and a pop of color. Bell peppers are a classic companion to seafood dishes.
½ teaspoon garlic powder: Contributes a savory depth to the flavor profile. Garlic powder blends seamlessly into the mixture.
½ teaspoon salt & ¼ teaspoon pepper: Essential base seasonings to enhance all the flavors of the croquettes.
¼ cup mayonnaise: Adds richness and an extra creamy element. Its slightly tangy profile balances the flavors beautifully.
1 tablespoon Worcestershire sauce: Provides a boost of savory umami flavor and complexity.
¼ cup chopped cilantro: Brings a burst of herbaceous freshness that complements the salmon without overpowering it.

Image of pre-measured ingredients in small bowls, ready for making salmon croquettes – a key step for success. — Avoid kitchen chaos! Pre-measure your salmon croquette ingredients to prevent mistakes and save time.

Cooking:

Avocado oil: A neutral-flavored oil with a high smoke point is ideal for frying the croquettes. This ensures they cook evenly and achieve that golden brown crust.

Variations:

Adjust spice levels: Add cayenne pepper, paprika, or curry powder for varying degrees of warmth.
Swap herbs: Use finely chopped dill, parsley, chives, or even a touch of tarragon instead of cilantro.
Experiment with textures: Introduce finely chopped cooked shrimp or crab for a unique twist.

Step-by-Step Instructions

Mise en Place.
Gather all your ingredients and pre-measure them before you start cooking. This ensures a smooth process and prevents missing anything mid-way through!

Flake the Salmon.
For Fresh Salmon: Ensure it's fully cooked and cooled slightly. Flake it gently using two forks, maintaining a chunky texture for added interest.

For Canned Salmon. Simply drain thoroughly and remove any skin or bones. Flake the salmon gently with a fork, taking care not to overwork it, which can make the croquettes mushy.

Combine Dry Ingredients.
In a large bowl, whisk together the breadcrumbs and flour (if using). This ensures even distribution of the binder throughout the mixture.

Mix the Wet Ingredients.
In a separate bowl, combine the flaked salmon, mayonnaise, Worcestershire sauce, chopped vegetables, herbs, seasonings and lightly beaten eggs.

Integrate Everything.
Gently fold the wet ingredients into the dry ingredients until just combined. Avoid over-mixing, which can make the croquettes tough.

Important Point: The mixture should be moist but hold its shape. If it's too wet, add more breadcrumbs a tablespoon at a time until it reaches the desired consistency.

Chill the Mixture (Optional).
Chilled salmon mixture helps the croquettes hold it's shape better during frying. Refrigerate it for 15-20 minutes if desired.

Form the Croquettes.
Lightly wet your hands to prevent sticking. Scoop out a portion of the mixture and gently roll it into a ball or form a flattened patty. Aim for a uniform size for even cooking.

Prepare for Frying.
Heat the avocado oil in a large skillet over medium heat until it reaches around 350°F (175°C). You can test the temperature by dropping a small piece of breadcrumb – if it sizzles and floats immediately, the oil is hot enough.

Fry the Croquettes.
Carefully place the formed croquettes in the hot oil. Don't overcrowd the pan – fry them in batches to maintain proper oil temperature and prevent sticking.
Important Point: Cook the croquettes for 2-3 minutes per side, or until golden brown and crispy.

Baking is a fantastic alternative to frying.

Preheat Your Oven: Get your oven nice and hot at 400°F (200°C). This ensures even cooking and a crispy crust.
Prep Your Baking Sheet: Lightly grease a baking sheet with oil or nonstick spray (or line with parchment paper) to prevent sticking.
Arrange the Croquettes: Place the uncooked croquettes on the prepared baking sheet, leaving a bit of space between them for even browning.
Bake! Pop the baking sheet into the preheated oven and bake for 10-12 minutes. Then, carefully flip the croquettes and bake for another 10-12 minutes, or until they're a beautiful golden brown.
Check for Doneness: To be extra sure, check the internal temperature of a croquette with a thermometer – it should read 165°F (74°C).
Pro Tip: For an extra-crispy exterior, brush the croquettes with a bit of melted butter or oil before baking.

Drain and Serve.
Use a slotted spoon to transfer the cooked croquettes to a paper towel-lined plate to drain excess oil. Let them cool slightly before serving.
Bonus Tip: Serve with your favorite dipping sauce like tartar sauce, lemon aioli, or remoulade, and enjoy your delicious homemade salmon croquettes!

Perfect Sauce Pairing

Classic Favorites

Tartar Sauce: The go-to dipping sauce for all kinds of seafood. Consider both a classic version and a twist like a Cajun-spiced tartar sauce. You can find my tartar sauce recipe on the blog!
Remoulade: Similar to tartar sauce but with a kick from Creole mustard, herbs, and often a touch of hot sauce. If you love this flavor profile, you should definitely try a Remoulade sauce recipe.
Lemon Aioli: A creamy, garlicky emulsion with bright citrus notes. Perfect for enhancing the salmon flavor.

Flavor Elevators

Dill Yogurt Sauce: Fresh dill, Greek yogurt, a squeeze of lemon, and a touch of garlic create a light, refreshing sauce.
Spicy Sriracha Mayo: Blend Sriracha with mayonnaise for adjustable heat.
Chipotle Aioli: Adds a smoky complexity to your dipping game.
Sweet Chili Sauce: For those who like a sweet and spicy contrast.

Global Inspiration

Japanese Tonkatsu Sauce: A savory-sweet sauce often served with fried foods – a unique twist for your croquettes. Check out the Chicken Katsu Rice Burger
Mango Chutney: Sweet, tangy, and slightly spicy – a delicious match for Indian-spiced croquettes.
Tzatziki Sauce: Cool and creamy, this Greek yogurt-based sauce pairs beautifully with Mediterranean-inspired croquettes. Potato Croquettes recipe

Tips for Perfect Salmon Croquettes

Types of Salmon

Canned: Convenient and budget-friendly. Wild-caught varieties (pink or sockeye) tend to have a richer flavor. Be sure to drain it very well.
Fresh: Offers complete control over flavor and texture. Poached or baked salmon until just cooked through, then flake. Ideal for showcasing specific salmon varieties.
Smoked Salmon: Use sparingly in conjunction with other salmon sources – the smoky flavor can be overpowering.

Binding Options

Breadcrumbs: Go-to choice for structure and texture. Panko provides extra crunch. Gluten-free breadcrumbs are easily substituted.
Crushed Crackers: Saltines or Ritz crackers offer a familiar flavor.
Mashed Potatoes: Ideal for using leftovers! Adds creaminess. Note: may need additional flour for stability.

Egg Alternatives: For those with allergies, try:

Flax Egg: (1 tablespoon ground flaxseed + 3 tablespoon water, let sit 5 minutes)
Mayonnaise: Adds richness and some binding power.

Flavor Boosters

Fresh Herbs: Dill, parsley, chives, tarragon complement salmon beautifully.

Spices:

Old Bay seasoning for a classic seafood touch
Cayenne pepper or paprika for some heat
Curry powder for a warm, spiced twist

Other Additions:

Finely grated parmesan cheese
A spoonful of Dijon mustard
Minced capers for a briny punch
Chopped cooked shrimp for a surf-and-turf take!

How to Store Salmon Croquettes

Refrigerate: Cooked Croquettes
- Container: Use an airtight container or resealable bag to prevent drying out. Line the container with paper towels to absorb extra moisture.
- Duration: Cooked salmon croquettes will keep well in the fridge for 3-4 days.
Freeze: Cooked or Uncooked
- Flash Freeze: Place shaped croquettes on a baking sheet lined with parchment paper. Freeze until solid (about 1-2 hours).
- Storage: Transfer individually frozen croquettes to freezer-safe bags or containers. This prevents them from sticking together.
- Labeling: Include the date and whether they are cooked or uncooked.
- Duration: Maintain optimal quality for up to 3-4 months.

Reheating Methods for Crispy Perfection

Oven: The Classic Approach

Preheat oven to 350°F (175°C).
Place croquettes on a baking sheet lightly coated with cooking spray or lined with parchment paper.
Reheat for 10-15 minutes (longer for frozen), flipping halfway through, until heated through and crispy.

Skillet: Quick Revive

Heat a thin layer of oil in a skillet over medium heat.
Add croquettes in a single layer (don't overcrowd).
Cook for a few minutes per side, turning carefully, until heated through and crispy.

Air Fryer: Modern Convenience

Preheat the air fryer to 375°F (190°C).
Lightly coat croquettes with cooking spray (optional, but helps enhance browning).
Cook 5-8 minutes (longer for frozen), flipping halfway through, until crispy and warmed through.

Extra Tips

From Frozen: You can reheat frozen croquettes directly without thawing, but add a few extra minutes to the cooking time.
Reheating Sauce: If serving with a sauce, warm it separately for the best texture.
Leftover Inspiration: Consider turning leftover croquettes into sandwiches, salads, or use them as a base for crab-cake-inspired patties.

Troubleshooting and How to Fix it

Problem	Possible Causes	Solutions
Croquettes Falling Apart	* Mixture too wet * Not enough binder (egg, breadcrumbs) * Overmixing * Oil not hot enough	* Add breadcrumbs gradually * Chill mixture before shaping * Handle patties gently * Ensure oil sizzles before adding croquettes
Croquettes Mushy	* Undercooked salmon (if using fresh) * Insufficient cooking time * Canned salmon not drained well * Overmixing	* Ensure salmon is fully cooked * Cook until golden brown and firm * Thoroughly drain canned salmon * Combine ingredients gently
Croquettes Dry	* Not enough binder * Overcooking * Insufficient oil in pan	* Follow recipe measurements * Don't overcook – aim for golden brown * Use enough oil to partially submerge croquettes

1 My Salmon croquettes are falling apart.

Causes:
- Mixture is too wet.
- Not enough binders (egg, breadcrumbs).
- Over-mixing the ingredients.
- Oil isn't hot enough.
Solutions:
- Add more breadcrumbs: Incrementally add breadcrumbs until the mixture is just cohesive.
- Chill before shaping: Allow the mixture to rest in the fridge for 15-30 minutes so binding agents can firm up.
- Handle gently: Shape the patties lightly without compacting them too much.
- Heat the oil properly: The oil should immediately sizzle when you add a bit of the mixture.

2 My croquettes are mushy.

Causes
- Undercooked salmon (for fresh salmon).
- Not cooking croquettes long enough.
- Not draining canned salmon well.
- Over-mixing (toughens the proteins)
Solutions
- Ensure the salmon is cooked through: Fresh salmon should flake easily and be opaque.
- Cook longer: Achieve a golden-brown crust – the interior should be firm, not soft.
- Drain thoroughly: Excess moisture from canned salmon is the enemy here.
- Gentle touch: Avoid over-handling the mixture while combining.

3 My croquettes are too dry.

Causes
- Not enough binder (egg, breadcrumbs, mayonnaise).
- Overcooking.
- Not using enough oil for frying.
Solutions
- Measure carefully: Ensure you're using the amounts of binders specified.
- Check doneness early: Aim for golden brown, a longer cooking time will dry them out.
- Use sufficient oil: You need enough oil in the pan to submerge the croquettes halfway for even cooking.

Additional Troubleshooting Tips:

Uneven Cooking: Ensure all patties are similar in size and thickness.
Bland Flavors: Taste and adjust seasonings before cooking. Consider a squeeze of lemon or a drizzle of a flavorful sauce after.
Preventing Sticking: Use a well-seasoned skillet or nonstick pan with enough hot oil.

What goes well with Salmon Croquettes?

Categories to Consider

Salads: Counter the richness of the croquettes with a variety of salads.

Classic Green Salad: A simple, tossed salad with a light vinaigrette is a reliable standby. Check this Thai Beef Salad.
Greek Salad: Feta cheese, olives, cucumber, and tomato offer a Mediterranean twist.
Coleslaw: Tangy and creamy, especially a vinegar-based slaw for contrast.
Potato Salad: A heartier option, perfect for picnics or larger gatherings.
Crisp Salad: The Din Tai Fung cucumber salad is a refreshingly crisp and tangy side dish featuring thinly sliced cucumbers, a bright vinegar-based dressing, and a touch of chili for a subtle kick.

Vegetables: Choose a mix of textures and cooking methods

Roasted Vegetables: Asparagus, Brussels sprouts, broccoli, carrots – simply seasoned and roasted to caramelized sweetness.
Sautéed Greens: Spinach, kale, or Swiss chard with a touch of garlic and lemon.
Steamed Vegetables: Quick and easy – try green beans or broccoli florets.

Starches: Provide a satisfying base for the salmon croquettes.

Rice: Plain rice, fried rice, wild rice pilaf, or a flavorful rice blend.
Mashed Potatoes: Classic comfort food pairing like potato croquette or Korokke.
Fries: Standard or sweet potato fries for crispy indulgence.
Bread: A soft dinner roll or crusty bread to soak up any sauce. You can check my Mac and Cheese Stuffed Breadsticks recipe here.

Sauce Considerations

Play up the creamy factor: Lemon aioli, dill-yogurt sauce, tartar sauce, or remoulade are classic choices. Or you can try Melting Pot Green Goddess Dip recipe.
Add a kick: Spicy sriracha mayo, chili garlic sauce or chipotle aioli.
Keep it simple: A squeeze of fresh lemon or a drizzle of balsamic glaze.

Salmon Croquettes Recipe