Easy Salmon Croquettes

Salmon croquettes are crisp, golden patties made with canned salmon, finely chopped onion and celery, and a panko crust, ready in about 35 minutes. This salmon croquettes recipe makes eight croquettes, which is four servings of two, and it relies on ingredients most kitchens already have.

The mixture comes together in one bowl, you shape the croquettes by hand, and they cook in a nonstick skillet in a couple of batches. Lemon juice, fresh dill and a little Dijon mustard keep the flavor bright, and the panko coating stays crunchy after you drain the croquettes. Below you will find the ingredient notes, the method, tips for a crisp crust, serving ideas, storage guidance and answers to common questions.

Why These Salmon Croquettes Work

A good croquette needs a mixture that holds together, a moist filling and an evenly browned coating. This recipe covers all three.

• Pantry-friendly base: Canned pink salmon keeps well on the shelf, so dinner does not depend on a trip to the fish counter.
• Balanced binder: One egg and a quarter cup of mayonnaise hold the mixture together and keep the inside moist. Only half a cup of panko goes into the mixture itself, so the croquettes stay tender instead of bready.
• Crisp coating: Pressing each patty into dry panko gives a coating that browns evenly in a modest amount of oil.
• Short timeline: 15 minutes of prep and 20 minutes of cooking add up to 35 minutes from start to finish.
• Simple seasoning: Lemon juice, dill, Dijon mustard, salt and pepper flavor the salmon without covering it up.

Ingredients and Substitutions

The full measurements are in the recipe card below. Here is what each ingredient does and what you can use instead.

• Canned pink salmon: Use two 6-ounce cans, drained well and flaked with a fork. The bones in canned salmon are soft and mash in easily, but you can remove the bones and skin if you prefer a smoother texture.
• Cooked fresh salmon: About 12 ounces of cooked, flaked salmon works in place of the canned fish. Leftover baked fillets are a good use for it, and our Best Baked Salmon Recipes roundup has plenty of ways to cook them. Cooked fresh salmon is often drier than canned, so add a teaspoon or two of extra mayonnaise if the mixture feels crumbly.
• Panko or crushed crackers: Panko gives the lightest, crunchiest crust. Finely crushed saltine or buttery round crackers can replace it in the same amounts. Crackers are saltier, so you may want to cut the added salt slightly. Plain dry breadcrumbs also work, but they make a denser coating.
• Mayonnaise or Greek yogurt: Plain Greek yogurt can replace the mayonnaise one for one. The mixture will taste a little tangier and feel slightly looser, so add a tablespoon of panko if the patties will not hold their shape.
• Fresh or dried dill: One tablespoon of chopped fresh dill equals about one teaspoon of dried dill. Fresh parsley or chives are good alternatives if you do not have dill.
• Onion and celery: Chop both very finely so they soften as the croquettes cook. Thinly sliced green onions can stand in for the yellow onion.
• Oil: Choose a neutral vegetable oil, such as canola or sunflower oil, that handles medium heat well.

How to Make Salmon Croquettes

Follow these steps, and check the recipe card for exact measurements.

1. In a medium bowl, combine the flaked salmon, onion, celery, mayonnaise, egg, lemon juice, dill, Dijon mustard, salt, and pepper.
2. Add 1/2 cup of the panko and mix gently until combined. The mixture should be moist but hold together.
3. Divide the mixture into 8 equal portions and shape each into a patty about 1 inch thick and 2 1/2 to 3 inches wide.
4. Place the remaining 1 cup of panko in a shallow dish and press each patty into it to coat both sides.
5. Heat the oil in a large nonstick skillet over medium heat. Cook the croquettes in batches without crowding the pan.
6. Cook 4 to 6 minutes per side, until golden brown and crisp and the center reaches 160°F.
7. Drain on a paper towel-lined plate. Serve with lemon wedges, tartar sauce, or a dill sauce.

Tips for Crispy Croquettes

• Drain the salmon thoroughly. Press the flaked fish in a fine sieve or between paper towels. Extra liquid is the most common reason a mixture turns loose.
• Aim for a mixture that holds when squeezed. It should feel moist, not wet. If it is sticky and loose, stir in a tablespoon of panko. If it crumbles, add a teaspoon of mayonnaise.
• Chill the patties if you like. Resting the shaped patties in the refrigerator for 15 minutes is optional, but it firms them up and makes coating and flipping easier.
• Do not crowd the pan. Cook in batches so the oil stays hot. A crowded skillet cools the oil, and the croquettes steam instead of crisp.
• Stay at medium heat. The oil should shimmer, and a pinch of panko should sizzle right away. If the heat is too high, the crust darkens before the center is hot. If it is too low, the coating soaks up oil.
• Flip once. Let a crust form before you turn each croquette with a wide spatula.
• Use a thermometer. An instant-read thermometer inserted into the center should read 160°F.
• Drain on paper towels. Move the cooked croquettes to a paper towel-lined plate in a single layer so the bottoms stay crisp.

What to Serve with Salmon Croquettes

Salmon croquettes are rich and crunchy, so they pair well with something fresh, acidic or lightly creamy.

• Sauces: Lemon wedges and tartar sauce are the classic pairing. For a quick dill sauce, stir together 1/2 cup plain Greek yogurt or mayonnaise, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice and a pinch of salt.
• Salads: A crisp green salad with a lemon vinaigrette or a vinegar-based coleslaw balances the fried crust.
• Vegetables: Roasted asparagus, steamed green beans or corn on the cob all work. For an asparagus idea, see our Garlic Butter Baked Salmon with Asparagus.
• Starches: Serve the croquettes with roasted or mashed potatoes, buttered rice or a slice of crusty bread.
• Sandwiches: Tuck a croquette into a toasted bun with lettuce, tomato and a spoonful of tartar sauce.

If you enjoy crispy seafood, our Easy Fish Tacos Recipe is another quick dinner built on a seasoned, crunchy coating.

Storing, Reheating and Freezing

Let the croquettes cool, then refrigerate them within two hours of cooking.

• Refrigerator: Store cooked croquettes in an airtight container for 3 to 4 days.
• Reheating: Warm them on a wire rack set over a baking sheet in a 375°F oven for 10 to 15 minutes, until the center reaches 165°F. The rack lets hot air reach the bottoms and keeps the coating crisp. The microwave works in a pinch, but it softens the crust.
• Freezing: Freeze cooked, cooled croquettes in a single layer on a tray until firm, then move them to a freezer bag for up to 2 months. Reheat from frozen on a rack at 375°F for about 20 minutes, until they reach 165°F in the center.

Common Questions

Can I make salmon croquettes without egg?

The egg is the main binder, so leaving it out makes the patties more delicate. Add an extra tablespoon of mayonnaise, chill the shaped patties for 15 minutes before coating them, and flip them gently with a wide spatula.

Why are my salmon croquettes falling apart?

The usual causes are a mixture that is too wet, a pan that is too crowded, or flipping too soon. Drain the salmon well, add a spoonful of panko if the mixture feels loose, chill the patties, and let a golden crust form before you turn them.

Can I bake or air fry salmon croquettes instead?

Yes. Coat the patties with panko, spray them lightly with oil, and bake them on a preheated, lightly oiled baking sheet at 425°F for 15 to 18 minutes, flipping them halfway through. In an air fryer, cook them at 375°F for 10 to 12 minutes, turning once. In both cases, check that the center reaches 160°F. The crust will be a little less rich than a pan-fried one, and the nutrition estimate in the recipe card is calculated for the pan-fried version.

What is the difference between salmon croquettes and salmon patties?

The two are very similar, and many cooks use the names interchangeably. Croquettes are usually breaded and sometimes shaped taller or more oval, while patties are often flatter. This recipe makes breaded patties, so either name fits.

Do I have to remove the bones and skin from canned salmon?

No. The bones in canned pink salmon are soft and mash into the mixture, and the skin is easy to flake in. If you prefer a smoother texture, pick them out as you flake the fish.