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

Author: Mandy Applegate

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.

Video

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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