Can I use fresh salmon instead of canned?

Absolutely! Cook and flake about 1.5 pounds of fresh salmon, making sure to remove any bones. Fresh salmon will give an even more delicate flavor, though it might make the mixture slightly wetter, so you may need to add a few extra breadcrumbs to the potato mixture to compensate.

My mixture seems too wet to form patties. What should I do?

This is an easy fix! Add breadcrumbs to the salmon-potato mixture one tablespoon at a time until it reaches a consistency that holds its shape. Chilling the mixture for 30 minutes can also help firm it up, making it easier to work with.

Can I bake these instead of frying?

Yes, you can! Place the breaded croquettes on a parchment-lined baking sheet, spray or brush them with oil, and bake at 425°F for about 20 minutes, flipping halfway through. They won't be quite as crispy as the fried version but still delicious and a bit lighter.

How do I know when the oil is at the right temperature for frying?

If you don't have a thermometer, drop a few breadcrumbs into the oil. If they sizzle immediately and rise to the surface, your oil is ready. If they sink without bubbling, it's too cold. If they darken too quickly, your oil is too hot.

Salmon Croquettes Recipe

Name: Salmon Croquettes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 pounds potatoes, chopped; 2 tablespoons heavy cream; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 15 ounces canned salmon, drained; 2 tablespoons parsley, chopped; 2 large eggs, beaten; 1/2 cup panko breadcrumbs; 1 cup breadcrumbs; 1/4 cup oil, to fry

This incredible Salmon Croquettes recipe transforms simple ingredients into golden, crispy patties with a tender center that’s bursting with flavor. Ready in just 15 minutes, these savory croquettes combine flaky salmon with creamy potatoes and a perfect crisp coating that will have everyone reaching for seconds. They’re the ideal solution for busy weeknights when you want something impressive without spending hours in the kitchen!

Why You’ll Love This Recipe

Incredibly Fast: From start to finish in just 15 minutes – perfect for those evenings when you’re short on time but still want something homemade and delicious.
Budget-Friendly: Uses canned salmon which is not only affordable but also packed with omega-3s and protein – getting gourmet results without breaking the bank.
Versatile: Works beautifully as an appetizer, main course, or even tucked into sandwiches the next day. These croquettes are chameleons on your menu plan!
Kid-Approved: The crispy exterior and mild, creamy interior make these a hit with even picky eaters. It’s a sneaky way to get more fish into your family’s diet.

Ingredients You’ll Need

Potatoes: They create the perfect creamy base that binds everything together. Russets work wonderfully here because they mash smoothly.
Heavy cream: Just a touch adds richness and helps achieve that velvety interior texture that makes these croquettes irresistible.
Olive oil: Used in the mixture to add moisture and flavor, helping everything bind together beautifully.
Garlic: Provides that essential aromatic foundation that elevates the salmon flavor without overpowering it.
Smoked paprika: The secret weapon! It adds a subtle smokiness that complements the salmon perfectly and gives the croquettes their distinctive flavor.
Canned salmon: The star of the show! Be sure to drain it well, and don’t worry about removing the small, soft bones – they’re packed with calcium and mash right into the mixture.
Parsley: Brings freshness and color to cut through the richness of the other ingredients.
Eggs: Act as the essential binder to hold everything together and help create that golden exterior when fried.
Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and airier than traditional ones, creating an extra-crispy exterior.
Regular breadcrumbs: Used alongside panko for the perfect coating texture – the combination gives you both coverage and crunch.
Oil for frying: Choose a neutral oil with a high smoke point like canola or vegetable oil for best results.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Mediterranean Style

Add finely chopped sun-dried tomatoes, crumbled feta, and fresh dill to the mixture for a Mediterranean twist that pairs beautifully with a side of tzatziki.

Spicy Kick

Incorporate diced jalapeños or a dash of cayenne pepper into the potato mixture for croquettes with a bit of heat that will wake up your taste buds.

Asian-Inspired

Mix in some grated ginger, a splash of soy sauce, and chopped green onions, then serve with a soy-ginger dipping sauce for an Asian-fusion approach.

Herb Garden

Experiment with different fresh herbs like dill, chives, or tarragon instead of parsley for subtle flavor variations that highlight the salmon differently.

How to Make Salmon Croquettes

Step 1: Prepare the Potato Base

Boil the chopped potatoes in generously salted water until they’re fork-tender. Drain thoroughly, then return to the hot pot for a minute to evaporate excess moisture. Mash until smooth, then stir in the heavy cream for richness.

Step 2: Create the Salmon Mixture

Fold the minced garlic, smoked paprika, drained salmon, and chopped parsley into the mashed potatoes. Mix gently but thoroughly until everything is well combined. The mixture should hold together when pressed.

Step 3: Set Up Your Breading Station

Place beaten eggs in one bowl and combine both types of breadcrumbs in another. This two-step coating process is the secret to achieving that perfectly crispy exterior.

Step 4: Form and Coat the Croquettes

Shape the salmon mixture into thick, even patties about 2-3 inches in diameter. Dip each patty first in the egg wash, ensuring complete coverage, then into the breadcrumb mixture, pressing gently to adhere.

Step 5: Fry to Golden Perfection

Heat about ¼ inch of oil in a non-stick pan over medium heat. When hot (test with a few breadcrumbs – they should sizzle immediately), carefully add the croquettes in batches. Cook for about 2-3 minutes per side until they develop a beautiful golden-brown crust.

Step 6: Drain and Serve

Transfer the fried croquettes to a paper towel-lined plate to remove excess oil. Serve immediately while hot and crispy for the best experience.

Pro Tips for Making the Recipe

Cold Potatoes Work Better: If you have time, chill the mashed potato mixture for 30 minutes before forming the patties – they’ll hold their shape better during cooking.
Don’t Skip the Draining: Make sure to drain the canned salmon thoroughly to prevent soggy croquettes. A quick squeeze in paper towels can help remove excess moisture.
Consistent Sizing Matters: Try to make all your croquettes the same size so they cook evenly. A large ice cream scoop works wonderfully for portioning.
Oil Temperature is Crucial: Too hot, and they’ll burn before cooking through; too cool, and they’ll absorb too much oil. Maintain a medium heat and watch carefully.
Don’t Overcrowd the Pan: Fry in batches, leaving plenty of space between croquettes. Overcrowding lowers the oil temperature and results in less crispy patties.

How to Serve

These versatile salmon croquettes can be the star of so many different meals:

Main Course Pairings

Serve with a crisp green salad and lemon wedges for a light dinner, or alongside roasted vegetables for a more substantial meal. A dollop of homemade tartar sauce or a squeeze of fresh lemon juice brightens everything perfectly.

Appetizer Presentation

Make smaller croquettes and serve on a platter with various dipping sauces like dill yogurt, spicy remoulade, or honey mustard for an impressive starter at your next gathering.

Brunch Option

Top with a poached egg and a drizzle of hollandaise for an elevated brunch dish that will impress guests without keeping you in the kitchen all morning.

Make Ahead and Storage

Storing Leftovers

Place cooled croquettes in an airtight container with parchment paper between layers to prevent sticking. They’ll keep in the refrigerator for 2-3 days without losing their delicious flavor.

Freezing

These croquettes freeze beautifully! After cooking, let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months.

For meal prep, you can also freeze the shaped, uncooked croquettes. Just add an extra minute or two to the cooking time when you’re ready to prepare them.

Reheating

For the best texture, reheat in a 350°F oven for 10-15 minutes until hot throughout, or use an air fryer at 350°F for 3-4 minutes. While microwaving works in a pinch, it won’t restore the crispy exterior that makes these croquettes so special.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Cook and flake about 1.5 pounds of fresh salmon, making sure to remove any bones. Fresh salmon will give an even more delicate flavor, though it might make the mixture slightly wetter, so you may need to add a few extra breadcrumbs to the potato mixture to compensate.
My mixture seems too wet to form patties. What should I do?

This is an easy fix! Add breadcrumbs to the salmon-potato mixture one tablespoon at a time until it reaches a consistency that holds its shape. Chilling the mixture for 30 minutes can also help firm it up, making it easier to work with.
Can I bake these instead of frying?

Yes, you can! Place the breaded croquettes on a parchment-lined baking sheet, spray or brush them with oil, and bake at 425°F for about 20 minutes, flipping halfway through. They won’t be quite as crispy as the fried version but still delicious and a bit lighter.
How do I know when the oil is at the right temperature for frying?

If you don’t have a thermometer, drop a few breadcrumbs into the oil. If they sizzle immediately and rise to the surface, your oil is ready. If they sink without bubbling, it’s too cold. If they darken too quickly, your oil is too hot.

Final Thoughts

These Salmon Croquettes are truly a game-changer when you want something special without spending hours in the kitchen. They transform humble ingredients into something that feels fancy enough for company but simple enough for a Tuesday night. The crispy exterior giving way to that creamy, flavorful center creates a perfect bite every time. Give them a try – I’m confident they’ll earn a permanent spot in your recipe collection!