These Salmon Croquettes will be the talk of the table at your next dinner party. Golden and crispy on the outside with a soft and flavorful inside that will completely blow your guests away. These bite sized patties are perfect for picnics, as a party appetizer, or to serve as a unique side dish with dinner!
For dinner try pairing Salmon Croquettes with Roasted Baby Potatoes, Cauliflower Steaks, or even Whole Roasted Cauliflower. Or if serving as an appetizer, try a dipping sauce like our Sour Cream Sauce or Chipotle Ranch Dressing!
Salmon Croquettes are a staple of southern cuisine. Pan fried, flaky, and delicious, you’ll find these Cajun seasoned salmon patties all around the southern states. But did you know the original recipe actually came from a french chef? So, what exactly is a croquette?
Typically some kind of thick filling (meat mixed with some kind of flour or potato combination) that is breaded and then deliciously deep fried. The original french recipe used beef, but as the dish became more popular, other cultures customized it to their own tastes.
Salmon became a popular choice in seafood rich areas and the Salmon Croquette (also known as the salmon patty) was born. This mouthwatering dish is simple to whip up but oh so satisfying. Serve it as an appetizer, a side dish, or even as the main course!
How To Make Salmon Croquettes
- In a large bowl, mix together the salmon, mayonnaise, soy sauce, lemon juice, diced green pepper, egg, garlic and onion powder, Cajun seasoning, salt, and pepper.
- Stir in the flour then the breadcrumbs. Form the mixture into 3-inch balls then flatten into patties. This should make about 18-20 patties.
- In a large skillet, heat 3 tablespoons of oil over medium heat. Add 6-7 patties to the pan, making sure to evenly space the patties and not overcrowd the pan.
- Cook on one side for 3-4 minutes, flip, and cook the other side an additional 3-4 minutes or until golden brown in color.
- Add more oil as needed and repeat the process in batches with the remaining croquettes.
- Serve with fresh parsley and a side of tartar sauce and enjoy!
Tips and Variations
- If trying to cut down on frying, you can bake these salmon croquettes in the oven. Bake at 400°F for 20 minutes, flipping halfway through.
- Make mini versions for appetizers! Instead of 3-inch balls, form into 1-1 ½ -inch balls before flattening into patties. Adjust the cook time for the smaller patties but otherwise the process is the same. Great for adjusting for a larger crowd!
- For more spice, add in extra cajun seasoning or chili powder.
- Plain Greek yogurt is a healthy alternative to tartar sauce when looking for a dip for these delicious little croquettes. Horseradish is a great, flavorful option as well.
- Canned salmon is what is commonly used in these recipes but you could use fresh salmon if you prefer. Be sure to cook the salmon prior to making the croquettes.
Storage and Reheating
Storage: Keep leftover Salmon Croquettes in an airtight container in the fridge for up to 5 days to ensure freshness.
Freezer: You can freeze the patties prior to cooking. Form the patties and let freeze for about an hour until they harden (similar to freezing cookie dough). Wrap in plastic wrap then store in a freezer safe container for up to 2 months. Let patties thaw in the refrigerator, then fry as directed.
Reheating: When reheating any type of seafood, it’s best to avoid the microwave. Reheat Salmon Croquettes on the stove until warmed through.
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- 43.5 ounces salmon drained; 3 (14.5 ounce) cans
- ¼ cup mayonnaise
- 2 tablespoons soy sauce low-sodium
- 2 teaspoons lemon juice freshly squeezed
- 1 green bell pepper deseeded and finely diced
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Cajun seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup all-purpose flour
- ½ cup plain breadcrumbs
- Vegetable oil for frying
- Mix the salmon, mayonnaise, soy sauce, lemon juice, green bell pepper, egg, garlic powder, onion powder, Cajun seasoning, salt and pepper together in a large bowl.43.5 ounces salmon¼ cup mayonnaise2 tablespoons soy sauce2 teaspoons lemon juice1 green bell pepper1 large egg1 teaspoon garlic powder1 teaspoon onion powder½ teaspoon Cajun seasoning½ teaspoon salt½ teaspoon black pepper
- Stir in the flour and breadcrumbs then form the mixture into 3-inch balls. Flatten the balls into patties; you should have about 18-20 total.⅔ cup all-purpose flour½ cup plain breadcrumbs
- Heat 3-4 tablespoons of oil in a large skillet over medium heat. Add 6-7 patties to the pan evenly spaced apart.Vegetable oil
- Cook for 3-4 minutes then flip and cook for another 3-4 minutes or until golden brown.
- Add more oil as needed to the pan then repeat the process with the remaining croquettes. Serve with freshly minced parsley and tartar sauce if desired.
- See post for storage options.