Salmon Croquettes Recipe

Salmon croquettes are a delicious, savory dish made from canned or fresh salmon, bread crumbs, and a variety of seasonings, then fried to perfection. They are crispy on the outside and tender on the inside, offering a comforting blend of flavors. Often served as an appetizer, snack, or light meal, these croquettes are a great way to use up leftover salmon or a budget-friendly way to enjoy seafood. With a Southern twist, salmon croquettes have become a favorite in American households, especially for quick weeknight meals or brunch.

Why You’ll Love This Recipe:

• Quick and Easy: Ready in under 30 minutes, making it a perfect weeknight meal.
• Budget-Friendly: Canned salmon works well in this recipe, making it affordable and convenient.
• Versatile: These croquettes can be served as a snack, appetizer, or main dish, and pair well with a variety of sides.
• Crispy Outside, Tender Inside: Frying the croquettes gives them a satisfying crunch while keeping the inside soft and flavorful.

Key Ingredients

• Salmon: You can use canned salmon for convenience or fresh, cooked salmon for a more upscale dish. Either way, make sure to drain and flake it well.
• Breadcrumbs: These provide structure to the croquettes, helping them hold together. Panko breadcrumbs are preferred for extra crunch, but regular or gluten-free breadcrumbs work as well.
• Egg: Acts as a binder to help keep the croquettes together during cooking.
• Onion & Garlic: These aromatics add a savory flavor that complements the salmon.
• Bell Pepper (optional): Adds a pop of color and a slight sweetness to the croquettes.
• Dijon Mustard: Adds a tangy depth of flavor that enhances the salmon.
• Mayonnaise: Helps keep the croquettes moist and adds a creamy texture.
• Lemon Juice: Brightens up the flavor and cuts through the richness of the salmon and mayonnaise.
• Seasonings: Salt, pepper, and a pinch of paprika give the croquettes the perfect amount of seasoning.
• Olive Oil or Vegetable Oil: For frying the croquettes to golden perfection.

How to Make Salmon Croquettes

Step 1: Prepare the Salmon Mixture

• If using canned salmon, drain it well and remove any bones or skin. Flake the salmon into small pieces in a large bowl.
• If using fresh salmon, cook the salmon until done, then flake it.
• Add the breadcrumbs, finely diced onion, minced garlic, chopped bell pepper (if using), Dijon mustard, mayonnaise, lemon juice, and seasonings (salt, pepper, and paprika) to the bowl with the salmon.
• Crack in the egg and mix everything together until well combined. The mixture should be moist but firm enough to hold its shape when formed into patties.

Step 2: Shape the Croquettes

• Using your hands, form the salmon mixture into small patties or oval-shaped croquettes, about 2-3 inches wide. You should get around 8-10 croquettes depending on the size.
• If the mixture feels too soft, add a bit more breadcrumbs to help it bind.

Step 3: Fry the Croquettes

• Heat about 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, carefully place the croquettes in the skillet, making sure not to overcrowd them.
• Cook for about 3-4 minutes on each side, until golden brown and crispy. Flip them gently to avoid breaking.
• Once cooked through and golden on both sides, transfer the croquettes to a paper towel-lined plate to drain any excess oil.

Step 4: Serve

• Serve the salmon croquettes hot, with a side of lemon wedges, tartar sauce, or your favorite dipping sauce. These croquettes pair well with a simple green salad, mashed potatoes, or a light vegetable side dish.

Tips for Making the Best Salmon Croquettes

1. Drain the Salmon Well: If using canned salmon, be sure to drain it thoroughly to prevent the croquettes from becoming too wet and falling apart.
2. Add More Breadcrumbs if Necessary: If the mixture is too soft or sticky, you can add more breadcrumbs until it reaches a consistency that is easy to shape into croquettes.
3. Chill the Croquettes Before Frying: For best results, refrigerate the croquettes for 15-20 minutes before frying. This helps them firm up and hold their shape better during cooking.
4. Use Fresh Herbs: If you have them on hand, adding fresh parsley, dill, or chives can elevate the flavor of the croquettes.
5. Bake for a Lighter Option: If you want to make a healthier version, you can bake the croquettes instead of frying them. Simply place them on a parchment-lined baking sheet, brush with a little olive oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.

Recipe Variations

• Spicy Salmon Croquettes: Add a pinch of cayenne pepper or red pepper flakes to the mixture for a spicy kick.
• Cheesy Croquettes: Mix in some shredded cheddar or Parmesan cheese for a rich, cheesy flavor.
• Gluten-Free Croquettes: Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
• Herb-Crusted Croquettes: Roll the croquettes in a mixture of breadcrumbs and finely chopped fresh herbs before frying for an extra burst of flavor.

Frequently Asked Questions (FAQs)

1. Can I use fresh salmon instead of canned?

Yes, you can use fresh salmon. Simply cook it until fully done (baking or pan-searing works well), then flake it into small pieces before adding to the mixture.

2. How do I keep the croquettes from falling apart?

The egg and breadcrumbs help bind the croquettes, but if they’re still too soft, you can add a bit more breadcrumbs or refrigerate the croquettes for 15-20 minutes before frying.

3. Can I freeze salmon croquettes?

Yes! After shaping the croquettes, you can freeze them on a baking sheet until solid, then transfer to an airtight container or freezer bag. When ready to cook, thaw in the fridge and fry as directed.

4. Can I bake the croquettes instead of frying them?

Absolutely. To bake, preheat the oven to 400°F (200°C), place the croquettes on a parchment-lined baking sheet, and bake for 15-20 minutes, flipping halfway through.

5. What can I serve with salmon croquettes?

Salmon croquettes pair well with tartar sauce, lemon wedges, coleslaw, mashed potatoes, or a fresh green salad.