Every time I make Salmon Croquettes, they disappear before I can even plate them. Golden and crispy on the outside, tender and packed with fresh bell peppers, cilantro, and that deep savory hit from Worcestershire on the inside, they’re the kind of dinner that earns compliments every single time. One bite and you’re completely hooked.

Salmon Croquettes. Photo Credit: Hungry Cooks Kitchen.

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I make these for weeknight meals, Sunday dinner, meal prep, and family gatherings because they’re comforting, packed with protein, and honestly one of those dishes that never gets old. They’re easy to prep ahead, which makes busy nights so much easier, and kids absolutely love them. Store leftovers in the fridge for up to 3 days and reheat in a skillet.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Salmon Croquettes Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Salmon Croquettes with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

This crispy salmon croquettes recipe comes together easily once everything’s prepped, and the short chill time makes a big difference in how well they hold together in the pan.

Mix the Dry Ingredients

In a large bowl, combine the panko bread crumbs, all-purpose flour, garlic powder, salt, and pepper.

You may swap the panko breadcrumbs for crushed Ritz or saltine cracker crumbs for a more traditional Southern-style salmon croquette with a slightly more buttery flavor. If you want to make it gluten-free, use gluten-free panko and gluten-free flour instead.

You could also stir in a teaspoon of Old Bay seasoning for a classic seafood taste that pairs naturally with the salmon, or a pinch of onion powder for a minor depth boost. Feel free to use seasoned salt as well, instead of regular salt, for more flavor.

Combine the Salmon Mixture

In a separate bowl, mix together the flaked salmon, mayonnaise, Worcestershire sauce, chopped cilantro, red bell peppers, green bell peppers, and the lightly beaten egg. Fresh salmon always tastes best, but if you’re on a budget, drained canned salmon is fine.

An optional squeeze of fresh lemon juice adds brightness and cuts through the richness of the mayo, and you may even add some yellow onion along with red and green peppers for a more pungent, savory base note.

You can also replace the mayonnaise with sour cream for extra tang, Dijon mustard for mild sharpness, or plain Greek yogurt if you want to keep it light. Stir until everything is evenly combined and you have a cohesive mixture.

Fold and Chill

Gently fold the salmon mixture into the dry ingredients until just combined. If the mixture feels too soft to hold a shape, add a little more bread crumbs.

Cover the bowl and refrigerate for 15 to 20 minutes to help it firm up. A glass prep bowl with a lid works perfectly here, but if you’re using just a regular mixing bowl, you can use plastic wrap to cover it.

Shape and Pan-Fry the Croquettes

Take the chilled croquette mixture out of the fridge and form patties or balls with your lightly wet hands to prevent sticking. Keep them uniform in size as much as possible so they cook evenly in the skillet. I use a cookie scoop for this, which always helps.

Heat 2 to 3 tablespoons of avocado oil or vegetable oil in a large cast-iron skillet over medium heat. You can also use olive oil for frying, but note that it has a lower smoke point than the other two, so be cautious with the pan’s temperature.

Cook the croquettes for 2 to 3 minutes per side until they’re crispy and have this beautiful golden brown color. A cast-iron skillet is ideal here because it holds heat evenly and gives you that deep, consistent golden crust.

Don’t overcrowd the pan, as that won’t help them cook properly (work in batches if needed, especially if you’re not using a large skillet), and don’t be tempted to move the salmon patties too soon, or they may break and lose their shape.

Form uniform patties and fry them in batches for 2–3 minutes per side until golden brown.

Drain and Serve

Transfer the cooked salmon croquettes to a paper towel-lined plate to drain any excess oil. Serve them warm with tartar sauce, lemon aioli, spicy sriracha mayo, or your favorite sauce. Garnish with fresh dill weed or extra cilantro, if desired. Enjoy!

If you’re bringing these to a picnic, outdoor gathering, or potluck, let them cool completely before packing to avoid sogginess from trapped steam. Pack them in an airtight container lined with paper towels to absorb any extra moisture during transport.

An insulated carrier keeps them warm on shorter trips, while a cooler with ice packs works well for keeping them at a safe temperature if they’ll be sitting out for a while. Just reheat them on-site if you can, once you arrive, before serving.

Salmon Croquettes

I love making Salmon Croquettes when I need a dinner that's easy, comforting, and guaranteed to get everyone excited at the table. Golden and crispy on the outside, tender and packed with fresh bell peppers, cilantro, and savory Worcestershire flavor on the inside, these croquettes come together faster than you'd expect and taste like something you'd order at a restaurant. They're my go-to for busy weeknights, Sunday dinner, and family gatherings because they're protein-packed, filling, and honestly never last long. Store leftovers in the fridge for up to 3 days and reheat in a skillet so they stay nice and crispy.

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Prep Time: 10

Cook Time: 10

Chill Time: 20

Total Time: 40

Course: Appetizer, Main Course

Cuisine: American, southern

Keyword: Salmon Croquettes

Servings:

Calories: 269kcal

Ingredients

16 ounces fresh salmon cooked and flaked
½ cup panko breadcrumbs
¼ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 large egg lightly beaten
¼ cup mayonnaise
1 tablespoon Worcestershire sauce
¼ cup chopped cilantro
½ green bell pepper finely chopped
½ red bell pepper finely chopped
2-3 tablespoons avocado oil or vegetable oil

US Customary – Metric

Instructions

In a large bowl, combine panko breadcrumbs, flour, garlic powder, salt, and pepper.
½ cup panko breadcrumbs, ¼ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
In a separate bowl, combine flaked salmon, mayonnaise, Worcestershire sauce, cilantro, chopped bell peppers, and egg. Mix until well combined.
16 ounces fresh salmon, 1 large egg, ¼ cup mayonnaise, 1 tablespoon Worcestershire sauce, ¼ cup chopped cilantro, ½ green bell pepper, ½ red bell pepper
Gently fold the salmon mixture into the dry ingredients. If the mixture feels too soft, add a little more breadcrumbs. Cover and chill for 15–20 minutes to help it firm up.
Lightly wet your hands and form the mixture into evenly sized patties or balls.
Heat oil in a skillet over medium heat. Cook croquettes for 2–3 minutes per side, until golden brown and crispy.
2-3 tablespoons avocado oil
Transfer to paper towels to drain excess oil.
Enjoy warm with tartar sauce, lemon aioli, or spicy sriracha mayo.

Notes

Here are a few tips I’ve learned from making these salmon croquettes more times than I can count:

Use freshly cooked salmon: Pre-cooked or canned salmon works in a pinch, but freshly cooked and flaked salmon gives you noticeably better flavor and texture in the finished salmon croquettes.

Adjust breadcrumbs as needed: If your mixture feels too wet or loose after folding, add breadcrumbs a tablespoon at a time until the mixture holds its shape without crumbling.

Don’t skip the chill time: Refrigerating the mixture for 15 to 20 minutes before shaping is what keeps the croquettes from falling apart in the skillet. Don’t rush this step.

Wet your hands before shaping: Lightly wetting your hands prevents the mixture from sticking and helps you shape smooth, even patties without the mixture tearing.

Avoid moving them too soon: Once the croquettes are in the skillet, leave them alone for the full 2 to 3 minutes per side. Moving them too early breaks the crust before it has a chance to set.

Flash-freeze before storing: Freeze cooled croquettes on a baking sheet for 1 hour, then transfer to an airtight container or bag so they don’t stick together. Refrigerate for up to 3 days or freeze for 3 to 4 months. Reheat straight from frozen in a skillet, air fryer, or oven.

Nutrition

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How to Store Leftovers

Let leftover salmon croquettes cool completely before storing, then transfer them to an airtight container and refrigerate for up to 3 days. Layer them with parchment paper if you’re stacking to keep the crusts from getting too soggy.

To reheat, pop them back in a skillet over medium heat for a couple of minutes per side, or use the oven or an air fryer to bring back the crispy exterior.

For longer storage, flash-freeze the cooked croquettes in a single layer on a freezer-safe sheet pan until solid, then transfer them to a freezer bag or freezer container for 3 to 4 months. Air-fry or reheat straight from frozen in the oven or skillet for the best texture.

What to Serve With Salmon Croquettes

Like salmon cakes, they pair really well with classic Southern sides like creamy coleslaw, potato salad, mashed potatoes, or a simple green salad dressed with lemon vinaigrette. A side of roasted corn, steamed rice, or warm dinner rolls rounds out the plate nicely and makes it feel like a complete meal.

For dipping and drizzling, tartar sauce is the classic go-to, but lemon aioli and spicy sriracha mayo both work beautifully here, too. A wedge of fresh lemon on the side never hurts either, since a little brightness cuts right through the savory richness of the fried croquettes.

More Easy Recipes for You to Try at Home

If you love these, here are a few more easy seafood recipes I think you’ll enjoy.

About the Author

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Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Salmon Croquettes

Ingredients You’ll Need