Easy Salmon Croquettes - The Recipe Critic (2024)

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Salmon Croquettes are pan-fried and packed with so many great flavors. These make a quick and easy weeknight meal and aredelicious with atartarsauce!

Salmon is one of my favorite things to make. For some more easy salmon recipes, be sure to make thisGarlic Brown Sugar Glazed Salmon, this delicious Sheet Pan Thai Salmon, or this easy Baked Sesame Teriyaki Salmon.

Easy Salmon Croquettes - The Recipe Critic (1)

Salmon Croquette Recipe

Salmon lovers, this recipe is for you! If you don’t know what salmon croquettes are, you are in for a treat. This recipe uses canned salmon along with a host of delicious seasonings and ingredients that flavor the salmon to perfection. Once formed into patties, they are pan-fried in a skillet until golden brown.

Not only are these insanely delicious, but they make a great side to any meal or a quick, on-the-go meal if you are short on time. Don’t forget to dip them in some delicious Tartar Sauce! It really elevates these delicious croquettes, and the combined flavor is so delicious that you won’t be able to stop at one!

Ingredients in Salmon Croquettes

These ingredients are simple, and I bet that you can already find most of them in your pantry! This recipe uses classic ingredients to really grab hold of the delicious flavor of salmon and make it taste its best. Go ahead and check out the recipe card at the bottom of the post for all of the exact measurements.

  • Panko Bread Crumbs: The breadcrumbs help to form the perfect crust.
  • Flour: I used all-purpose flour in this recipe.
  • Bell Peppers: These are optional, but I love the added color, crunch, and flavor they bring 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 enhance all of the flavors in the recipe.
  • Egg: The egg binds all of the ingredients together making it easy to form patties.
  • Mayonnaise: This also helps bind the ingredients together and adds a creaminess to the base.
  • Worcestershire Sauce: This added flavor is out of this world!
  • Fresh Cilantro: If you aren’t a fan of cilantro (it seems to be a love-it-or-hate-it ingredient), then you can leave it out!
  • Vegetable Oil: I use the oil to cook the croquettes in the skillet. It helps them get that golden brown color.

How do You Make Salmon Croquettes?

  1. Combine Ingredients: Add panko and flour to a bowl and mix. Add bell peppers, canned salmon, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.
  2. Form Patties: Shape into 6-8 patties and heat oil in a large skillet over medium-high heat.
  3. Cook: Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.
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Can I Bake Salmon Croquettes?

Yes! Place the croquettes on a baking sheet and cook them for 20 minutes at 400 degrees Fahrenheit, flipping once halfway through. They are done when they are golden brown and an internal temperature of 165 degrees Fahrenheit.

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Frequently Asked Questions

Here are a few frequently asked questions about this salmon croquettes recipe!

  • Can I use fresh salmon instead of canned salmon in this recipe? Yes, you can substitute fresh salmon for canned salmon if you prefer. Just make sure that you cook and flake the fresh salmon before adding it to the mixture.
  • Can I use a different type of breadcrumb instead of Panko? Yes, you can use regular breadcrumbs or crushed crackers as a substitute for Panko if you don’t have it on hand!
  • How do I know when the croquettes are cooked through? The croquettes are done when they are golden brown on both sides and have reached an internal temperature of 165 degrees Fahrenheit. I always like to use a meat thermometer to double-check the temperature.
  • Can I use a different type of oil for frying the croquettes? You can use vegetable oil, canola oil, or any other neutral-flavored oil to fry the croquettes.
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How to Store Leftovers

These salmon croquettes taste just as good (if not better) the next day. You can store leftovers or make them ahead of time so they are ready to heat up whenever you need them!

Make them ahead of time: You can make the croquettes ahead of time and refrigerate them for a day or two. When you are ready to eat them you can reheat them in the oven or on a skillet.

Sides to Go with Salmon Croquettes

Side Dishes

Quick and Easy Coconut Rice

20 mins


Wedge Salad

10 mins


Lemon Garlic Cream Fettuccini

30 mins

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Easy Salmon Croquettes

By: Alyssa Rivers

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!

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6



  • Add panko and flour to a bowl and mix. Add bell peppers, canned salmon, garlic, salt, pepper, egg, mayonnaise, Worcestershire sauce and cilantro. Mix until incorporated.

  • Shape into 6-8 patties and heat oil in large skillet over medium high heat.

  • Add patties to the skillet and cook for 2-3 minutes on each side or until golden brown.



Originally Posted on October 8, 2018

Updated on September 28, 2023


Calories: 123kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 35mgSodium: 340mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 446IUVitamin C: 21mgCalcium: 21mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American, Mediterranean

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

Read More About Me

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Easy Salmon Croquettes - The Recipe Critic (2024)


How do you keep salmon croquettes from falling apart? ›

Eggs. To keep salmon patties from falling apart, you need a binder. That's the egg!

Why do my salmon patties fall apart when frying? ›

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

What can you use instead of breadcrumbs in salmon croquettes? ›

What can I use instead of breadcrumbs in salmon patties? Instead of panko breadcrumbs, you can use cornmeal as we are or crushed Saltine crackers.

Why are my salmon patties mushy? ›

A perfectly cooked salmon patty should be moist and tender inside with a slightly crispy exterior. If your salmon patty has a grey or mushy texture on the inside, the color may come from the skin side of the flesh, but if it's mushy, it may be undercooked.

How do you stop croquettes from bursting when frying? ›

Your Mixture is Too Warm

If the mixture isn't cold when it goes into the oil, it will heat up and start producing steam before the crumb coating has a chance to crisp up. If this happens, the steam bursts through and the croquette falls apart. So make sure the mixture is properly chilled before you begin to fry.

Is canned salmon already cooked? ›

Canned salmon is already cooked - just drain the liquid and it's ready to eat or add to your favourite dish. You can remove the skin if you like. Don't throw out the soft, calcium-rich bones! Mash them with a fork and you won't even notice them.

How do you get the fishy taste out of salmon patties? ›

You can also lessen salmon's strong flavor by soaking it in a milk bath for 20 minutes and then draining it and patting it dry before cooking. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.

Why is my salmon falling apart before I cook it? ›

Salmon that's gone bad will often feel almost like it's about to fall apart, or sometimes mushy. Other things to watch for when examining your fish by touch are slimy or sticky residues, both indicators of spoilage.

How do you keep homemade fish cakes from falling apart? ›

Use a potato that is floury, starchy. Breadcrumbs will also work. Up the egg content if using. Especially if you are using pre cooked fish, all the sticky stuff that is contained within fish will have gone, so you need to replace this with a starch or some sort.

Can Ritz crackers be substituted for bread crumbs? ›

Crushed-up crackers make an excellent bread crumb substitute in baked dishes like meatballs or meatloaf. The crackers work just as well as the bread crumbs to hold the meat mixture together, and using varieties like salty saltines or buttery Ritz is a great way to add an extra burst of flavor to your dish.

What can I use instead of breadcrumbs for croquettes? ›

The Best 10 Breadcrumb Substitutes
  1. Rolled oats. Rolled oats are the perfect gluten-free binding ingredient, replacing breadcrumbs in meatballs or meatloaf and many more recipes when you need to bind meat and eggs. ...
  2. Potato chips. ...
  3. Cornflakes. ...
  4. Almonds. ...
  5. Croutons. ...
  6. Crackers. ...
  7. Seeds.
Oct 18, 2022

What are the little white things in canned salmon? ›

That white slimy stuff is called albumin, and it's actually just a harmless (albeit pretty gross-looking) protein that solidifies as salmon cooks.

What are the round white things in canned salmon? ›

The white stuff on salmon is called albumin.

As the meat cooks, the coagulated albumin gets squeezed out and appears in the form of the weird, slimy, white substance that you are probably familiar with (and weirded out by).

What are the hard white things in canned salmon? ›

It's called albumin. And it lives in your salmon whether it's cooked or not, no matter where it's from, how it's raised, or how much you paid for it.

How do you make fish cakes not fall apart? ›

HOW DO YOU MAKE SURE FISH CAKES DON'T FALL APART? The key to making sure fish cakes don't fall apart is limiting the moisture. Make sure your mashed potatoes are relatively dry and leave some lumps to provide texture.

How do you get fish cakes to stick together? ›

The proteins in the egg will help bind together your fish cake mix as it cooks. Think of it as your glue: Without it, your fish cakes are going to fall apart. At minimum, you'll want to use one egg for every pound or so of fish so that you have enough “glue.” More is fine, though.

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