A versatile recipe for salmon croquettes that’s quick and easy enough for a weeknight while also being elegant enough to be served as an appetizer. Top off the croquettes with a creamy caper sauce made with whole capers for salty pops of flavor.

We wanted a salmon croquette recipe that was easy and convenient to make but tasted anything but. And while this recipe is made with canned salmon, you’d never know. Thanks to a mixture of herbs, spices and aromatics, each bite is bold in flavor and ultra-savory.

Salmon Croquettes vs Salmon Patties

We have recipes for both salmon patties and salmon croquettes, so what’s the difference and what are salmon croquettes?

  • Salmon croquettes are essentially a Souther variation on salmon patties.
  • Salmon croquettes generally features Southern spices while salmon patties are a general term and don’t specify any particular flavor profile.
  • Croquettes are most often made with canned salmon while salmon patties can be made with either canned or fresh salmon.
  • Croquettes are lightly breaded and fried to create a crisp crust.
  • Salmon patties tend to have less mix-ins as well.
salmon croquettes on a white plate with a bowl of sauce set next to them.

How to Make Salmon Croquettes?

Our Pan-Seared Salmon or Broiled Salmon is always a go-to for quick weeknight dinners. But when we’re craving something with a bit more flare, these salmon croquettes are the first choice.

Relying on canned salmon means this recipe is unfussy and ultra convenient. Then for impressive crispiness without the hassle of deep frying, coat the croquettes in panko breadcrumbs and give the cakes a quick pan-fry in butter.

Ingredients

cooked salmon, bread, spices, herbs, eggs, breadcrumbs, mayo and capers measured out and set on the counter
  • Canned Salmon: you’ll need one 14- to 15-ounce can of salmon. If you can only find smaller cans of salmon, get a couple and err on the side of more salmon than less. Essentially, make sure you have at least 14 ounces of salmon.
  • Sandwich Bread: to create ultra-moist salmon croquettes we rely on a technique known as a panade. We use this technique to create the best baked chicken meatballs.
  • Eggs: you’ll need two large eggs. Make sure to use eggs labeled as large. If you use smaller eggs, the mixture may come out too dry. And if you use extra-large or jumbo, the mixture may be too wet.
  • Aromatics: onion, jalapeno, and garlic lay the foundation of flavor. It’s important to mince these really well so they incorporate into the salmon mixture without causing it to fall apart in the pan.
  • Parsley: feel free to play around with different herbs. If you like cilantro, use that! Basil, chives and a bit of tarragon would also work well.
  • Seafood Seasoning: use what you like or have on hand. We like Magic Seafood Seasoning or Old Bay Seasoning.
  • Panko: use any kind of Panko you like—whole-wheat Panko, regular or gluten-free panko will all work.
  • Butter: you just need a couple tablespoons of butter to cook the croquettes in.
  • Salmon Croquettes Sauce: this sauce is inspired by a tartar sauce but is so much easier and requires less prep work. We toss whole capers (no need to mince) with a mix of mayonnaise, Dijon and horseradish. It’s creamy, savory and just punchy enough.

Instructions

1. Drain the salmon (reserve a couple tablespoons of the juice). Pick through and remove any skin and bones.

2. Make a panade by tearing bread into pieces and mixing with a couple tablespoons of salmon juice.

moist salmon mixture in a clear glass bowl

3. Add the remaining salmon croquette ingredients and mix to combine.

egg, slamon, spices, herbs and onion in a glass mixing bowl

4. Form the salmon mixture into patties and chill.

uncooked salmon patties set on a plate

5. Coat salmon croquettes in seasoned Panko.

salmon patty being dipped in breadcrumbs

6. Cook croquettes in butter in nonstick skillet until golden brown.

salmon croquettes in a cast-iron skillet

7. Mix together the sauce ingredients.

mayo, dijon, capers, herbs and pepper in a glass bowl

8. Serve salmon croquettes with sauce.

salmon croquettes set on a white plate topped with creamy sauce

Make Ahead Tips

  • Salmon croquettes can be prepared (through step 4) and refrigerated up to 1 day ahead of time. We do not recommend prepping them any further in advance.
  • The aromatics (onion, jalapeño and garlic) can be minced and stored in an airtight container in the refrigerator up to 3 days ahead fo time.
  • The salmon croquette sauce can be made up to 3 days ahead of time. Store it in an airtight container in the refrigerator until ready to use.

Baking Croquettes

We don’t recommend baking croquettes—pan searing makes them much crispier than baking ever will. Having said that, if you must bake them, we recommend baking them on a parchment lined baking sheet in a 400ºF oven until golden brown on both sides, this should take about 10 minutes per side.

salmon croquettes on a white plate with a bowl of sauce set next to them.

Leftovers, Storage and reheating

  • Leftover cooked salmon croquettes should be stored in an airtight container in the refrigerator. Stored this way, cooked salmon croquettes will last up to 5 days.
  • Cooked salmon croquettes can also be frozen. To freeze salmon croquettes, arrange them on a parchment-lined baking sheet and freeze until sold. Once solid, transfer the croquettes to a resealable zipper-lock bag and store in the freezer for up to 4 months. Let them thaw overnight in the refrigerator before reheating.
  • Reheat cooked salmon croquettes over medium-low heat in a nonstick skillet with a splash of olive oil until crisp and warmed through. You can also gently microwave them until warmed through.

What to Serve with Salmon Croquettes

Serve salmon croquettes with all kinds of sides (we’ve got tons of side dishes for salmon). Something carby and starchy like grits or mashed potatoes is classic, but they also pair beautifully with a crisp-tender vegetable or side salad. And if you’re looking to turn leftovers into a delicious brunch, make a salmon Benedict by topping them with a poached egg and hollandaise sauce.

Carby: pair these salmon croquettes with our light and flavorful Celery Root Mashed Potatoes or Polenta Fries. Or lean into the Southern vibe and serve these with out Healthy Cornbread (or Gluten-Free Cornbread).

Vegetable: our Chorizo Corn Maque Choux is the perfect pairing for salmon croquettes! It’s Southern and savory yet bright and crisp. We also love to pair these croquettes with Sautéed Broccoli and our Caesar Cauliflower Potato Salad.

Salads: Our Peach and Sweet Corn Salad paired with salmon croquettes makes the perfect summer dinner. Our Cabbage Salad, Butter Lettuce Salad, Fennel Salad and Garden Salad are all great options as well.

salmon croquettes on a white plate with a bowl of sauce set next to them.

Test Kitchen Tips & Variations

  • It’s very important to mince the onion, jalapeño and garlic. If they’re cut too large, the salmon croquettes may not stay together and could fall apart in the pan.
  • Use whatever fresh herbs you like. Parsley is versatile, but cilantro, chives and basil are all great options.
  • If you want these croquettes to have more of a spicy kick, consider using a serrano (or two) and add a pinch of cayenne to the mix.
  • If you need these to be gluten-free, use a piece of gluten-free bread and gluten-free Panko.
  • If you need these to be dairy-free, pan fry the croquettes in olive oil or vegetable oil instead of butter.

FAQ

What sides go with salmon?

Anything fresh, zesty and crunchy is a natural pairing with salmon. Check out this round up of sides for salmon (more than 50 recipes!).

Is canned salmon cooked?

Yes, canned salmon is fully cooked.

Can I make salmon croquettes with fresh salmon?

Yes, you can make these with cooked fresh salmon. Either pan-sear salmon or make broiled salmon then let cool, remove skin and flake into small pieces.

What sauce goes with salmon patties?

We like to serve salmon patties with our homemade tartar sauce or a mayo-caper sauce like we do in the recipe below.

How do you prevent salmon patties from falling apart?

There are a few key steps to keeping salmon patties from falling apart. First, use a binder in the salmon mixture such as eggs, breadcrumbs or a panade (bread and liquid). This recipe uses eggs and a panade. Secondly, allow the salmon patties or salmon croquettes to chill thoroughly before cooking. Chilling gives the bread time to soak up excess moisture and allows all of the ingredients to “set.”

More Salmon Recipes to Try

Our all-time favorite and easy salmon recipe is this pan-seared salmon. This 5-star recipe is perfect every time!

Another go-to recipe is our Broiled Salmon. It’s quick, easy and hands-off. It’s the perfect base for a weeknight dinner—serve it with our chimichurri sauce and a simple butter lettuce salad.

Balsamic Glazed Salmon is one of the easiest yet impressive meals you can make. Pair it with a simple side like our Tomato Watermelon Salad or Roasted Green Beans.

Give our Miso Glazed Salmon a try when you’re craving something super savory!

Salmon Croquettes

5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 15 minutes
Total Time 40 minutes
Yield 8 croquettes (4 servings)
Category Appetizer, Lunch/Dinner
Cuisine American/French, Southern

Description

Makes 8 croquettes (4 servings) Prep time: 15 minutes Chilling time: 15 minutes Cook time: 10 minutes Total time: 40 minutes

Ingredients

Salmon Croquettes

  • 1 (14-ounce) can salmon, drained
  • 1 piece whole-wheat sandwich bread
  • 2 large eggs
  • ½ cup minced sweet white onion
  • 1 large jalapeno, minced
  • 2 large garlic cloves, minced
  • 2 tablespoons fresh parsley, minced
  • 2 teaspoons seafood seasoning, divided (such as Magic or Old Bay)
  • ½ cup Panko breadcrumbs
  • 2 tablespoons unsalted butter

Sauce

  • ½ cup mayonnaise
  • 1 tablespoon Dijon
  • 1 tablespoon refrigerated prepared horseradish
  • 3 tablespoon capers or pickle relish

Instructions

Salmon Croquettes

  • Drain salmon over a small bowl (reserve juice). Pick through and remove any bones and skin.
  • Tear bread into bite-sized pieces and add to a medium bowl. Add 2 tablespoons salmon juice to bowl with bread. Using your hands or a fork, mash to combine.
  • Add salmon, 2 eggs, ½ cup minced onion, 1 minced jalapeño, 2 minced cloves garlic, 2 tablespoons minced parsley, 1 ½ teaspoons seafood seasoning, ½ teaspoon black pepper and ¼ teaspoon kosher salt.
  • Mix to combine then divide into 8 (1½-inch) patties. Arrange in a single layer on a plate and refrigerate 15 minutes.
  • In a shallow bowl, mix together ½ cup Panko and ½ teaspoon seafood seasoning.
  • Heat 2 tablespoon butter in a large nonstick skillet over medium-high heat until butter has melted and foaming subsides, about 3 minutes.
  • Carefully coat salmon patties in panko mixture to coat.
  • Add patties to skillet and cook until golden brown on both sides, about 5 minutes per side.

Sauce

  • Mix together ½ cup mayonnaise, 1 tablespoon Dijon, 1 tablespoon horseradish and 3 tablespoons capers; season with pepper to taste.

Notes

Serve with mashed potatoes, cabbage salad, or polenta fries
We don’t recommend baking these salmon croquettes, but if you need to here’s how we recommend baking them: place on a parchment lined baking sheet and bake at 400ºF for about 10 minutes. Flip and continue to cook until golden brown, about 10 more minutes.

Nutrition

Serving: 2croquettesCalories: 360kcalCarbohydrates: 17gProtein: 28gFat: 20gSaturated Fat: 7gCholesterol: 175mgSodium: 867mgFiber: 1gSugar: 2g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
salmon croquettes on a white plate with a bowl of sauce set next to them.

Pin This Recipe

Love this recipe and want to save it? Pin this recipe!

Pin This Recipe

Photography by Megan McKeehan.

Get our FREE 20-Recipe Digital Cookbook
Subscribe and receive our popular SOUP-er Simple digital cookbook with 20 soup recipes that require just 10 ingredients and are ready in 45 minutes or less.

Share it with the world

Pin

About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

Learn More

Leave a comment

Your email address will not be published. Required fields are marked *

How many stars would you give this recipe?