Bright, tangy remoulade pairs with these fresh, golden-brown salmon croquettes for a quick, easy, and healthy dinner.
Salmon Croquettes
Salmon croquettes are an ideal weeknight dinner: fast to prepare, budget-friendly, and satisfying. They fry up soft inside with a crisp, golden exterior thanks to a light pan-fry in butter. Fresh lemon juice, red bell pepper, and green onions brighten the mixture, while a pinch of cayenne adds a subtle kick.
Salmon Croquettes vs Salmon Patties – What’s the difference?
There isn’t one—salmon croquettes and salmon patties are simply two names for the same dish. This classic Southern recipe has been enjoyed for generations because it’s inexpensive, simple to make, and delicious.
What Sauce Goes with Salmon Croquettes?
Many sauces complement salmon croquettes. Tartar sauce is a traditional favorite for fish—creamy and tangy. The recipe here features a remoulade-style sauce: creamy and bright with lemon, Dijon, capers, garlic, and fresh parsley. It’s flavorful, so a little goes a long way; make extra if you love dipping.
Can you make Salmon Croquettes in the Oven?
Yes. Shape the croquettes as directed and place them on a lined baking sheet. Bake at 375°F (190°C) for about 10 minutes, or until golden and heated through.
Can you make Salmon Croquettes in the Air Fryer?
Yes. After shaping and chilling the patties for 30 minutes, spray the air fryer basket with oil and arrange croquettes in a single layer (work in batches if needed). Cook at 400°F (200°C) for 6 minutes, flip, spray again, and cook another 4 minutes until crisp and cooked through.
More Salmon Recipes You’ll Love
- Parmesan Garlic Herb Salmon – simple and healthy.
- Mustard Glazed Salmon – sweet and tangy.
- Easy Salmon Burgers – a kid favorite.
- Salmon Dip – creamy and savory, perfect for snacking.
Salmon Croquettes
Ingredients
Salmon Croquettes
- 12 ounces salmon (boneless, skinless, cooked and flaked)
- 1 cup Panko
- 1 egg (beaten)
- 2 tablespoons mayo
- 1 tablespoon lemon juice
- 2 tablespoons minced red bell pepper
- 1.5 teaspoons finely chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne
- 1 to 4 tablespoons butter (for frying)
Remoulade
- 2 tablespoons mayo
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley (minced)
- 1 garlic clove (minced)
- 1 teaspoon finely chopped capers
Instructions
- In a small bowl, combine all remoulade ingredients. Stir, cover, and refrigerate while you prepare the croquettes.
- In a large bowl, add all croquette ingredients except the butter. Mix until combined; you can use a spoon or your hands.
- Shape the salmon mixture into eight patties. Place on a lined baking sheet and freeze for 30 minutes to help them hold together when frying.
- After chilling, melt butter in a large skillet over medium-high heat.
- Add half the croquettes to the skillet. Cook 3–5 minutes until lightly browned, then flip and brown the other side. Repeat with remaining croquettes, adding more butter if needed.
- Serve warm with the remoulade.
Notes
- Prep the sauce first: chilling the remoulade allows the flavors to meld and intensify.
- Freeze patties 30 minutes: this prevents them from falling apart while frying. Don’t freeze longer than 30 minutes or they may not cook through.
- Add spice: stir a dash of hot sauce into the remoulade if you want more heat.
- Salmon options: use freshly cooked and flaked salmon or pre-cooked salmon pouches. Canned salmon works if you don’t mind skin and bones—drain well.
- Gluten-free: substitute gluten-free breadcrumbs or crushed rice cakes for Panko.
- Serving suggestions: pair croquettes with a light salad or creamy coleslaw for a fresh meal, or serve with mashed sweet potatoes or grits for a heartier plate.