Whether you call them croquettes, salmon cakes, or salmon patties, this tasty, easy recipe saves both time and money. You can shape them into patties or balls for presentation, but I prefer them oval-shaped as they’re more convenient to eat with dips and sauces during parties and game days. I coat them with breadcrumbs, too, for an added crunch.
Drain the liquid from the canned salmon into a measuring cup. Flake the salmon into a large bowl and set aside. (Photo 1) Combine – In a large bowl, gently mix the salmon, eggs, onion, garlic, ¼ cup breadcrumbs, white pepper, green onions, hot sauce, cajun seasoning, and salt. (Photos 2-3) Shape – Take 2-3 tablespoons of the salmon mixture and shape it into an oval croquette —like an egg— with your hands. Repeat the process until the salmon mixture is all used up. (Photo 4)
Bread and Fry
Bread – Lightly dip the croquettes into the extra egg mixture until completely coated. Then, roll them in breadcrumbs. Set aside. (Photo 5) Heat a small non-stick frying pan with medium-high heat, then add about ½ cup of oil. Let the oil heat until it reaches about 350℉/177℃. (Pat the croquettes a little thinner and use less oil if you prefer pan-frying them.) Fry – Gently place croquette in oil using a frying spoon, if needed, then fry for 2-3 minutes on each side or until golden brown. You may have to do it in batches to prevent the croquettes from getting soggy. (Photo 6) Serve – Transfer to a plate lined with paper towels and serve warm with remoulade sauce.
Different Ways to Make Salmon Croquettes
Tips and Tricks
Make Ahead Instructions
Yes, I love making a double batch and saving half for later. Woohoo!
Uncooked Salmon Patties – Shape them individually and place them on a baking sheet. Cover with a cling wrap and freeze. Store them in an airtight container or freezer-safe resealable bag after frozen. You can store them in the freezer for up to two months. Cooked Salmon Patties – Keep them in the fridge for up to four days or up to two months in the freezer. Do the same when storing leftover salmon patties.
Reheating Salmon Croquettes
Fry – You can fry frozen croquettes; no need to thaw. The uncooked ones will take a little extra time to cook from frozen. Bake – Place salmon croquettes on a baking dish and cover loosely with foil. Bake them for about 10 minutes or until heated through at 350℉ (180℃). Air Fry – Set the temperature to 350℉ (180℃) and reheat the croquettes for 4-5 minutes.
Serving and Storage Instructions
These guys are best hot off the stove with your favorite dipping sauces, such as tartar sauce, remoulade sauce, African pepper sauce, and homemade BBQ sauce.
What to Serve With Salmon Croquettes
Aside from enjoying these croquettes on their own, you can turn them into a more nourishing meal by serving with cream cheese mashed potatoes, roast carrots and potatoes, and a tossed salad.
More Fantastic Appetizer Recipes to Try
Watch How to Make It
[adthrive-in-post-video-player video-id=”6y9LN43u” upload-date=”2019-08-03T15:20:41.000Z” name=”Salmon Croquettes” description=”Salmon Croquettes – pan fried, protein-packed, bread crumbed rolls made with salmon and aromatics. It makes a quick and tasty appetizer , breakfast or dinner fix. Very budget-friendly and simple to make!” player-type=”collapse” override-embed=”false”] This blog post was first published in January 2018 and has been updated with additional notes, photos, and a video
