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

Description

Delicious and crispy salmon croquettes made with tender potatoes, canned salmon, and fragrant herbs, then breaded and pan-fried to golden perfection. Perfect as a snack, appetizer, or main course, these croquettes offer a flavorful blend of creamy mashed potatoes and savory salmon wrapped in a crunchy breadcrumb coating. Ideal for meal prep, family dinners, or entertaining guests.

Ingredients

Units Scale

For the Croquette Mixture

- 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

For Breading

- 2 large eggs, beaten
- 1/2 cup panko breadcrumbs
- 1 cup breadcrumbs

For Frying

1/4 cup oil, to fry

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Instructions

Boil the Potatoes: Fill a large pot with salted water and add the chopped potatoes. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 10-12 minutes.
Mash the Potatoes: Drain the potatoes thoroughly, then return them to the pot. Mash until smooth, and stir in the heavy cream until well combined.
Add Flavors: Fold in the minced garlic, smoked paprika, drained salmon, and chopped parsley. Mix until all ingredients are evenly distributed and the mixture is cohesive.
Prepare the Breading Stations: In one bowl, add the beaten eggs. In a separate bowl, mix the panko breadcrumbs and regular breadcrumbs together.
Shape the Croquettes: Using your hands, form the salmon mixture into thick, evenly sized patties, about the size of your palm.
Bread the Croquettes: Dip each patty first into the egg mixture, allowing excess to drip off, then coat thoroughly with the breadcrumb mix, pressing gently to adhere.
Fry the Croquettes: Pour about an inch of oil into a large non-stick pan and heat over medium heat. Once the oil is hot, carefully add the croquettes in batches without crowding. Fry, turning regularly, until each is golden brown on all sides, about 3-4 minutes per side.
Drain and Serve: Transfer the cooked croquettes to a plate lined with paper towels to absorb excess oil. Repeat the frying process with the remaining croquettes. Serve hot.

Notes

TO STORE: Place leftovers in an airtight container in the refrigerator for 2-3 days.
TO FREEZE: Let the croquettes cool completely, then place them in a single layer in a freezer bag and freeze for up to 3 months. Uncooked croquettes can also be frozen separately.
TO REHEAT: Warm the croquettes on the stovetop in a skillet, in the air fryer, or in a preheated oven until thoroughly heated.

Nutrition

Serving Size: 1 croquette
Calories: 180
Sugar: 1g
Sodium: 380mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 9g
Cholesterol: 45mg