Homemade Salmon Croquettes make a perfect appetizer, snack, or dinner alongside a light salad. They’re pan-fried, so they have a crispy exterior, but are tender and light on the inside. Our recipe uses fresh salmon fillets — we prefer the flavor and texture! — but we’re including instructions below if you want to use canned salmon.
This is a great recipe to use up leftover mashed potatoes, which help to bind the ingredients and keep the texture delicate. They’re fantastic at a party with a big bowl of remoulade sauce on the side!
For more easy seafood recipes, consider trying our Hot Honey Airy Fryer Salmon Bites, our Classic Fish Cakes, or this Crab Cake Sandwich next!
Ingredient Notes
- Salmon fillet: Fresh or frozen is fine, but we have a strong preference for cooking the salmon ourselves versus canned salmon. The exception is if you’re using a high quality canned salmon. This is Atlantic salmon, though you can check out our salmon guide for more information on the different species.
- Neutral oil: Such as grapeseed, canola, vegetable, or avocado oil.
- Kosher salt and black pepper: To season the salmon.
- Unsalted butter: To cook the shallot in.
- Shallot: Cooked gently in a little butter to soften the shallot.
- Garlic: Cooked for just a minute alongside the sweating shallots.
- Mashed potatoes: You can make fresh or use leftover mashed potatoes.
- Seasoned breadcrumbs: I love to make homemade breadcrumbs!
- Old Bay seasoning: This adds so much flavor to the salmon. It’s made with celery salt, paprika, black pepper, cayenne pepper, cinnamon, ginger, and sometimes other spices.
- Dijon mustard: For a slight tang.
- Fresh parsley: For serving.
I recommend serving salmon croquettes with a creamy dip. Remoulade sauce is my go-to, but tartare sauce, cocktail sauce, yogurt dill sauce, or aioli would be fantastic substitutes.
Easy Instructions
- Bake the salmon. Season lightly with Kosher salt and black pepper, then bake until tender and flaky. Cool slightly.
- Cook the shallot. Sweat shallot in a little butter until soft. Add chopped garlic and cook 1 minute more.
- Make the salmon croquette mixture. Place flaked salmon in a mixing bowl along with shallot, garlic, mashed potatoes, breadcrumbs, Old Bay, and Dijon mustard. Stir to thoroughly mix.
- Form the croquettes. Take about 3 tablespoons of the mixture at a time, then form into oval-shaped croquettes.
- Pan fry. Heat a bit of neutral oil in a large skillet over medium-high heat. When hot, add salmon croquettes and cook until crispy and golden brown, about 2-3 minutes per side. Immediately drain on paper towels, then season with flaky salt and a bit of chopped parsley.
If you’d prefer to bake the croquettes: Cook them at 375°F for 15-20 minutes, flipping halfway through, until they are golden brown.
Ari’s Best Tips!
- To make the croquettes easier to form, you can chill the mixture for 20-30 minutes before shaping.
- If the mixture is too wet, add a little more breadcrumbs. If the mixture is too dry, add a bit more mashed potatoes.
- Be careful not to overcrowd the pan when frying. This will lower the temperature of the oil and can result in soggy croquette patties.
- If using canned salmon, the texture of the croquettes will be slightly different. Canned salmon is often more moist than fresh salmon, so the croquettes may need additional breadcrumbs to hold their shape.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can make the salmon croquette mixture ahead of time and refrigerate it for up to 24 hours before frying. Remove them from the refrigerator and let them come to room temperature for about 20 minutes before frying.
- Leftovers and storage: Leftover cooked croquettes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat: To reheat, place in an oven preheated to 350F and heat until warm, about 7-9 minutes.
- To freeze: Place the uncooked croquettes on a baking sheet lined with parchment paper, ensuring they don’t touch. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw the croquettes overnight in a fridge, then pan fry according to instructions.
How To Serve
Enjoy them croquettes hot and crispy! They pair wonderfully with a crisp salad, coleslaw, or even on a soft bun as a salmon burger. If enjoying as the main course, consider serving alongside roasted vegetables or even soup.
Substitutions and Variations
Consider adding additional spices and fresh herbs. These would be delicious with thinly sliced chives or green onion added to the salmon mixture. Diced bell pepper would add also be great.
If you don’t want to serve with a dipping sauce, enjoy with fresh lemon wedges for a little extra added acidity.
Salmon lovers will go crazy for this one! They’re tender and light with a crisp exterior and juuuuust the right amount of heat. Be sure to make a double batch — the leftovers freeze exceptionally well!
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Crispy Pan Fried Salmon Croquettes (with Fresh Salmon)
Video
Equipment
Ingredients
- 1 lb salmon filet, skin on or off
- 2 Tbsp neutral oil, such as grapeseed oil, canola oil, or avocado oil, plus about 1-2 cups more for pan frying
- 1 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- Tbsp unsalted butter
- 1 medium shallot, finely chopped, about ¼ cup
- 2 cloves garlic, roughly chopped, about 2 Tbsp
- 1/2 cup of leftover mashed potatoes (if making fresh, use 1 medium Russet baking potato)
- 1/4 cup seasoned breadcrumbs
- 1 tsp Old Bay seasoning
- 1 tsp Dijon mustard
- Fresh parsley, finely chopped, for serving
- 1½ cups remoulade sauce
Instructions
- Make the remoulade sauce. If you haven't already make our remoulade sauce recipe.
- Cook the salmon. Preheat the oven to 375°F/190°C. Place salmon on a parchment lined baking sheet, then drizzle with 2 Tbsp neutral oil. Season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Cook for 15-20 minutes, or until the internal temperature has reached 130F (you want it fully cooked for this recipe). Allow to cool for a few minutes, then flake the salmon and transfer to a large mixing bowl. Discard salmon skin.
- Sweat the shallot. In a small pan, melt 1 Tbsp butter over medium-low heat. Add chopped shallot and cook, stirring occasionally, until translucent, about 3 minutes. Do not let the shallots brown, adjust the temperature as needed. Add chopped garlic, stir, then cook for 1 minute more.
- Form the croquettes. To the salmon, add ½ cup mashed potatoes, ¼ cup seasoned breadcrumbs, shallots, 1 tsp Old Bay seasoning, and 1 tsp Dijon mustard. Use a spatula or spoon to mix well. Take about 3 tablespoons of the mixture at a time, then form into an oval shaped croquette. Repeat with remaining salmon mixture.
- Pan fry the croquettes. When ready, heat enough oil in a pan to come up about ½-inch over medium-high heat until it reaches about 375°F/190°C. Add croquettes to the pan then cook for about 2-3 minutes per side, or until golden brown on all sides (about 6-8 minutes total). Transfer to a paper towel lined plate or wire rack, then immediately season with a sprinkle of Kosher salt. Serve immediately with chopped parsley and remoulade sauce!
Notes
- Note: Nutrition facts exclude remoulade sauce.
- Make ahead: Prep the croquette mixture up to 24 hours ahead; refrigerate.
- Storage: Refrigerate cooked croquettes up to 3 days.
- Freezing: Freeze uncooked croquettes up to 3 months. Thaw overnight, then pan-fry.
- Baking option: Bake at 375°F for 15–20 minutes, flipping halfway, until golden.
Nutrition
Photography by: Megan McKeehan
My new favorite fish cake recipe! I used a beautiful piece of trout for this recipe and added 1 can of high quality wild sockeye as well. I wasn’t sure if the croquettes would hold together well so I added an egg as a binder but this was probably unnecessary. Used a 1/4 cup measure for consistently sized and shaped croquettes. The baking technique worked beautifully. I served these with the suggested remoulade sauce to rave reviews at a tapas party!
Thank you, Carla! The feedback is so appreciated! Really glad you enjoyed these. xo, Ari