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

Pan-Fried Salmon Croquettes

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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
Author Lauren Grant

Description

Crispy pan-fried salmon croquettes made with canned salmon, savory seafood seasoning, and jalapeño.

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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

nonstick skillet
mixing bowl

Notes

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.

Nutrition

Serving: 2croquettesCalories: 360kcalCarbohydrates: 17gProtein: 28gFat: 20gSaturated Fat: 7gCholesterol: 175mgSodium: 867mgFiber: 1gSugar: 2g
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