Crispy on the outside, warm and flavorful on the inside, this savory Salmon Croquette recipe holds all the appeal of authentic New England Crab Cakes but can be made in just minutes!
Pan-fried and snack-sized, these super-easy Salmon Croquettes are everything! Panko bread crumbs, red bell pepper, Worcestershire, and parsley combine with egg and canned (yes, canned!) salmon for delicious dinner or extra-special hors d’oeuvre!
An Easy Appetizer or Weeknight Dinner
This is seriously the best salmon croquette recipe out there! Small in size but big in flavor, this recipe is NOT like the salmon patties you grew up on!
These are so good – light and crispy – they’re a perfect party food with a dollop of lemon aioli! And because they are high in protein and Omega-3s, salmon croquettes are a fantastic family dinner with a salad or roasted asparagus – or even on a toasted bun with homemade tartar sauce! YUM!
Other Recipes to Serve with Salmon Croquettes
- These parmesan Spinach Balls are a tasty accompaniment to Salmon Croquettes, and their color is gorgeous on an appetizer buffet!
- Bite-sized Double Lemon Meringue Cookies make the best after-dinner treat! The sweet & tart lemon flavor of these little gems literally melts in your mouth!
The ingredients section should not be a duplicate of the recipe card. Think main ingredients or group them (i.e., sugar and spices). These should be bolded and then followed by a description. Example below…
Protein: Two cans of boneless, skinless pink salmon plus one egg make the base of these pan-fried croquettes – make sure you drain the salmon!
Filler: A little all-purpose flour, some mayo, and 3/4 cup of Panko bread crumbs give these croquettes their light, crispy texture – perfect for dipping in a lemon sauce or topping a fresh, green salad!
Seasoning: Push the flavor of these over the top with a bit of garlic powder, sea salt, ground pepper, minced red bell pepper, parsley, and Worcestershire sauce!
Oil: Pan-fry these delicious salmon cakes in just enough olive oil to cover the bottom of the skillet. They’ll come out warm and tender inside and toasty crisp on the outside!
How to Make Salmon Croquettes
STEP ONE: Add all the dry ingredients and seasonings to a large mixing bowl, giving that a good mix.
STEP TWO: Add in the remaining ingredients: salmon, bell pepper, mayo, egg, and Worcestershire. Combine thoroughly, breaking up all the chunks of salmon.
STEP THREE: Shape the salmon mixture into ten small patties (about 1/4 cup each).
STEP FOUR: Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the patties and sear until golden brown – about w minutes on each side. (Reduce the heat to medium if the patties get too dark too fast.) Repeat with remaining patties, adding more oil as needed to keep the bottom of the pan coated.
STEP FIVE: Serve immediately with your favorite dipping sauce, and be prepared to fall in love with the flavor!
Tips for Success
- If you are sensitive to eggs, try using an egg replacer as a binder/thickener for your recipes! It works great in baked goods and recipes like Salmon Croquettes.
- Salmon Croquettes can easily be made gluten-free using G-F Panko crumbs and ½ cup of gluten-free flour instead of regular flour. Easy peasy!
- A sprinkle of parmesan or sharp cheddar in the patties will add crispiness and a burst of flavor that can win over your kids!
Is there a Difference between Salmon Patties and Salmon Croquettes?
The difference in preparation is slight, but the resulting differences are stunning! When you think “Salmon Patties,” think moist, flaky salmon that has been shaped, rounded, and flattened, then grilled or baked into a burger-like patty. Croquettes, however, are not “fishy” as patties can be. Croquettes combine ground salmon with bread crumbs, egg, and loads of seasonings, then pan-seared with olive oil until the edges are crisp.
Are Salmon Croquettes Healthy?
Absolutely! Salmon is low in calories, high in protein, and loaded with vitamins, minerals, and the healthy Omega-3 fatty acids that are so good for your brain and heart! And guess what? Canned salmon has all the same nutrients as fresh! You can’t go wrong when you choose salmon as an option!
Other Fantastic Fish Recipes!
- Grilled Orange-Rosemary Salmon
- Halibut Fish Tacos
- Tilapia Po’ Boy
- Tuna Avocado Sushi Cups
- Smoked Salmon Crostini
- ¾ cup panko bread crumbs
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 10 ounces canned boneless skinless pink salmon drained
- ½ red bell pepper cored and minced
- ⅓ cup mayonnaise
- ¼ cup fresh parsley chopped
- 1 large egg beaten
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil (see note)
- Remoulade Sauce for dipping
- Yum Yum Sauce for dipping
- Add the panko, flour, garlic powder, salt, and pepper to a large mixing bowl and stir to combine.
- Add the salmon, bell pepper, mayo, parsley, egg, and Worcestershire to the bread crumbs. Mix until evenly combined.
- Divide the salmon mixture into 10 equal portions and shape each portion into a patty (about 1/4 cup each).
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add 4-5 of the patties to the skillet and cook for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain.
- Repeat with the remaining patties, adding more oil to the pan as needed to keep the bottom coated. If the patties start to get too dark, lower the heat to medium.
- Serve immediately with your favorite dipping sauce and/or some salad greens.