My easy classic Salmon Croquettes are pan-fried and packed with great flavor! This classic preparation uses grocery store staples to make a quick, inexpensive, and elegant weeknight dinner. Serve with your choice of tartar sauce, garlic aioli, or horseradish-dill cream.
Salmon Croquettes were a staple of my childhood dinner table. I remember Mama’s croquettes being moist and flaky on the inside and wonderfully crunchy on the outside.
Mine don’t quite live up to hers, but they’re a close second. Plus, salmon is one of the good-for-you foods, so it cancels out the frying. Right?
Actually, the more I looked into the history of these simple fried salmon patties, the more I realized how elegant they are. Croquettes originated in France in about 1898 by the founder of classical French cuisine, Escoffier.
They were originally made of beef, probably leftovers that needed to be used up. As Escoffier’s chefs started to travel throughout the world, they took the recipe with them to other cultures, where it was transformed based on local cuisines. From the original beef croquette, it branched out into salmon croquettes, fish, chicken, vegetarian, and many other versions.
So, that old-fashioned, simple salmon croquettes recipe that many of us enjoyed in childhood turns out to be fancy French cooking invented by Escoffier himself. Who knew!?
— This post was originally published on April 7, 2009. It has been updated with additional information and new photos.
Recipe Snapshot: Salmon Croquettes
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 4
Primary Ingredient(s): Canned salmon, bread crumbs, egg
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Almost as good as Momma’s. The celery, onion, garlic powder, and dill give it a good kick. Delicious.“
— Rodgie
What Makes This Recipe Special
- This recipe is pure and simple nostalgia for me.
- Fish is a good-for-you protein
- It’s easy to make and inexpensive
Ingredient Notes
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- Salmon — I’ve only used the commonly available canned pink salmon for this recipe. if you’re looking for the “cleanest” choice of canned salmon, it’s my understanding that a good Alaskan salmon should meet those needs.
- Onion — Regular old yellow onions, chopped finely, are great for this recipe. You can substitute finely chopped red onions or green onions if you like.
- Dill Weed — If you don’t have it, you can substitute dill seed or fresh dill or simply omit it.
- Bread Crumbs — Use the plain dried boxed bread crumbs or make your own from leftover bread on hand.
- Oil — Like many southern cooks, I use peanut oil for frying anything. You can use canola or vegetable oil if you like. I don’t recommend olive oil for frying because of its low smoking point.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Variations and Substitutions
Over the years, I’ve tried out lots of different ways to make salmon croquettes, and I’ve found some swaps and add-ins that you might like. Here are a few ideas:
- If you don’t have canned salmon, try canned tuna. Of course, it will taste a little different, but tuna patties are really good, too!
- If you like a touch of heat, try a pinch of cayenne pepper or a few dashes of hot sauce.
- Dill is a classic, but chives or even a bit of Old Bay seasoning work well, too.
- If you’re out of bread crumbs, crushed saltine crackers or even cornmeal work really great.
- If you want to skip the oil, try baking these at 400°F for about 15 minutes.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 229 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Salmon Croquettes
These Salmon Croquettes are simple to prepare and taste amazing! Whether you serve them as an appetizer or as the main dish, this recipe is a great way to dress up canned salmon.
- Drain the canned salmon. Remove and discard any bones and skin. Use a fork to break up the salmon. Finely dice the onion and celery. In a medium bowl, mix together the salmon, egg, celery, onion, dill, garlic powder, salt, black pepper, and one cup of bread crumbs.
- Using your hands, form the salmon mixture into eight patties, just like you would if you were making burgers.
- Lightly dust the patties with the remaining bread crumbs. Set aside while the oil heats.
- Add oil to a depth of approximately ¼-inch in a large skillet over medium-high heat. Fry for about 8-10 minutes, turning as needed, until golden brown.
- Remove the completed croquettes to a plate lined with paper towels to drain.
- Drizzle with tartar sauce, aioli, or my horseradish dill sauce before serving.
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Recipe Tips
I’ve made more batches of salmon croquettes than I can count, and along the way, I’ve learned a few tricks to get them just right every time. Here are some things I recommend if you’re new to this recipe:
- Create the right consistency. If the mixture feels too wet, add a little more bread crumbs until it holds together. If it’s too dry and crumbly, mix in a small amount of beaten egg or a teaspoon of mayonnaise to help bind it.
- If possible, don’t skip the chill time. While it’s not an absolute requirement, refrigerating the patties for 20–30 minutes before frying makes them easier to handle and helps them hold their shape better.
- Heat the oil properly. The oil should be hot enough to sizzle when the patties hit the pan but not so hot that the outside browns too quickly before the inside is cooked through. Admittedly, this type of frying is a skill acquired from experience, but just start with a medium-high heat and it’ll all work out.
- Be gentle when flipping. The croquettes are delicate, especially when first added to the pan. Use a wide spatula and flip them carefully to keep them from breaking apart.
Serving Suggestions
Salmon croquettes are versatile enough to pair with lots of different side dishes. Here are two menus that we enjoy.
Menu 1: Classic Southern Comfort
- Creamy Mashed Potatoes
- English Peas (Just like my mother always served them!)
- Homemade Pull-Apart Rolls
Menu 2: Lighter Southern Fare
How to Store Leftovers
If you have leftovers, they store well and reheat easily. Here’s the best way to keep them:
- For short-term storage, let them cool completely, place them in an airtight container with a sheet of parchment paper between layers, and store in the fridge for up to 3 days.
- For longer storage, arrange the cooled croquettes in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months.
- The best way to reheat is in a skillet over medium heat or in a 375°F oven for about 10 minutes. If reheating from frozen, add a few extra minutes. Avoid microwaving, as that can make them soft.
Questions About Salmon Croquettes
The terms “salmon croquettes” and “salmon patties” are interchangeable. If you’re really into technical terminology, the difference is that croquettes typically use breadcrumbs, and patties typically use flour. A croquette mixture is flakier and lighter than a patty mixture. So now you know!
There are loads of choices for sauces to serve with your salmon croquettes. Kids love good old ketchup. I like them with a generous squeeze of fresh lemon juice. They’re also great with tartar sauce, garlic aioli, or a horseradish-dill cream.
You bet! Most cooks recommend freezing the croquettes for about 30 minutes before cooking in an air fryer. After the freezing time, prepare the fryer by spraying the basket with oil. Place the patties in a single layer in the basket and cook for about 6 minutes at 400 degrees. Flip the patties, spray the basket again, and continue cooking for another 4 minutes.
More Delicious Seafood Recipes
Quick and Easy Seafood Stew
Baked Seafood Casserole
Tilapia Veracruz
Pan Fried Fish with Roasted Red Pepper Sauce
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Recipe
Salmon Croquettes
Ingredients
- 12 ounces canned salmon drained and flaked
- 1 egg
- ¼ cup finely chopped celery
- ¼ cup finely chopped onion or sliced green onions
- ½ teaspoon dried dill weed
- ½ teaspoon garlic powder
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup bread crumbs plus ¼ cup for coating
- Oil for frying
Instructions
- In a medium bowl, mix together the salmon, egg, celery, onion, dill, garlic powder, salt, pepper, and 1 cup bread crumbs.12 ounces canned salmon, 1 egg, ¼ cup finely chopped celery, ¼ cup finely chopped onion or sliced green onions, ½ teaspoon dried dill weed, ½ teaspoon garlic powder, ½ teaspoon Kosher salt, ¼ teaspoon ground black pepper, 1 cup bread crumbs
- Form the mixture into eight patties.
- Dust patties with remaining bread crumbs.
- Heat oil to a depth of approximately 1/4-inch in a large skillet over medium heat.Oil for frying
- Fry for about 8-10 minutes, turning as needed, until golden brown.
- Remove to paper towels to drain.
Notes
- For this recipe, the commonly available canned pink salmon is perfectly suitable.
- I use peanut oil for any type of frying. You can use canola or vegetable oil if you like. I don’t recommend olive oil because of its low smoking point.
- To make salmon croquettes in the air fryer, first freeze the croquettes for about 30 minutes. Then preheat the fryer to 400 degrees. Spray the basket with oil. Place the patties in a single layer and cook for about 6 minutes. Flip, spray the basket again and continue cooking for another 4 minutes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Can you use a deep fryer for the croquettes?
I’ve never tried salmon croquettes in a deep fryer. My intuition is that they might not hold together.
Simple and classic! I served mine with a garlic and dill sour cream drizzle to really bring those flavors forward in the patties.
Your garlic-dill-sour cream sauce sounds great. It would be perfect with these.
My Mama made Salmon Patties when we were growing up. She put flour in hers along with an egg as binders. The crust was corn meal. She served them with English peas android white rice. I loved to dip them in ketchup. Still do. Thanks for a different version that I’ll give a try this weekend. My Husband doesn’t like salmon so, I get to keep them all to myself.🤤
I do hope you enjoy my version, Lisa. I dip mine in ketchup, too :-)
Good recipe! I made a very similar recipe recently and used some canned smoked salmon that I happened to have. The extra smokiness added another flavor to the mix that was really nice! Give it a try!
I’ve never made croquettes with smoked salmon. Sounds good!
I noticed that the ingredient list calls for a cup of bread crumbs PLUS 1/4 cup for dusting. The directions do not state that the cup of bread crumbs goes into the mix. Am I wrong, or should this be edited in? This recipe looks great, like what my mother used to make.
Joan – yes, you are correct! I must have just overlooked that in writing the recipe. Thanks for letting me know. I’ve republished the corrected recipe :-)
YOU have a great crunch on these cakes. These are about the way I make my salmon cakes except I put my cakes in the frig/freezer about 15 minutes then do a final breading on them
That’s probably a good idea, Gloria. I should do that, too.
you do add the cup of bread crumbs to the mixture don’t you?
You do, Sylvia. Then the 1/4 cup is used to lightly dust the outside of the patties/cakes/croquettes before frying.
Silly question is there a difference between salmon cakes and salmon Croquettes?
One of my favorites to make to go with my salmon “whatevers” is a mayo, lemon, dill sauce.
I don’t think there’s much of a difference, Gloria. Sometimes croquettes are shaped more like little footballs than patties like the cakes are. That may account for the difference in names.
Love this simple recipe and salmon. Thank you.
You’re welcome, Liz!
Can’t wait to make these tonight! My mouth is watering just reading about it…it’s still breakfast time!
Oh goodness, these are a nice throw back to our Southern roots. Mmmm mmm good.
Made your salmon croquettes last week, and they were a big hit. I’ve been trying to reproduce the ones Mama always made, and haven’t quite done it yet. She didn’t use celery at all, but it sure gave these a wonderful added taste. I judge everything by whether Ted says, “Do this again”, which he did emphatically on these. Loved them!
Yep. LeSeur english peas were as much a staple dinner menu item in our house as the salmon croquettes. Mama’s croquettes are prettier than mine, though. She makes them in the correct croquette shape…like little oval footballs.
Those look pretty good. Mama uses flour, not bread crumbs. Maybe that’s why, when I make them, they sometimes come out a bit heavy. But, I still love them. And, forgive me, but if you have LeSeur english peas, it is indeed STRAIGHT OUT OF OUR CHILDHOOD.
Miss P
Those croquettes look delish. A nice combination with the mac ‘n’ cheese and asparagus. I’ll have that with some tartar sauce and we’re good to go.