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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 cakes.
- 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.
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.
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.
3. Add the remaining salmon croquette ingredients and mix to combine.
4. Form the salmon mixture into patties and chill.
5. Coat salmon croquettes in seasoned Panko.
6. Cook croquettes in butter in nonstick skillet until golden brown.
7. Mix together the sauce ingredients.
8. Serve salmon croquettes with 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.
Test Kitchen Tips
- 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.
Pan-Fried Salmon Croquettes
Description
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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.
Equipment
Notes
Nutrition
Photography by Megan McKeehan.
These are so good – another comfort food memory from my mom’s kitchen.
Hi David! I’m so happy to hear you enjoyed them and that they were reminiscent of your mom’s cooking!