If you’re looking for a savory, crispy, and utterly delightful seafood treat, this Salmon Croquettes Recipe is your new best friend in the kitchen. These golden-brown croquettes pack a punch of flavor in every bite, blending tender salmon with vibrant veggies and herbs, perfect for a quick lunch or a cozy dinner.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, it’s perfect for busy days without sacrificing flavor.
- Versatile Ingredients: Uses pantry staples and fresh veggies that add crunch and color.
- Light Yet Satisfying: Crispy on the outside, tender and flavorful on the inside, making it a crowd-pleaser.
- Customizable: Easily adapted to bake instead of fry or switch up herbs and spices for your preferred taste.
Ingredients You’ll Need
The magic of this Salmon Croquettes Recipe lies in its simple yet thoughtfully picked ingredients. Each one plays a crucial role—whether it builds the perfect crispy crust, adds moisture and richness, or brings fresh brightness to the mix.
- Salmon flakes: Whether canned or freshly cooked, it’s the star of the show, providing rich flavor and flaky texture.
- Panko breadcrumbs: These create that irresistible crunch on the outside while keeping the croquettes light.
- All-purpose flour: Helps bind the mixture together without weighing it down.
- Garlic powder, salt, and pepper: Classic seasonings that enhance and balance the flavors perfectly.
- Green and red bell peppers: Add vibrant color, subtle sweetness, and a bit of fresh crunch.
- Egg: Acts as a natural binder so your croquettes hold their shape beautifully.
- Mayonnaise: Brings creaminess, moisture, and a touch of tang.
- Worcestershire sauce: Introduces a subtle depth and savory complexity.
- Cilantro: Fresh herbaceous notes that brighten every bite.
- Olive oil: For frying or adding extra flavor while cooking.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
This Salmon Croquettes Recipe is wonderfully flexible, inviting you to customize it effortlessly. Whether you’re catering to dietary needs or just switching up flavors, tweaking this recipe is both simple and fun!
- Make it spicy: Add a pinch of cayenne pepper or finely diced jalapeño for a kick of heat.
- Herb swap: Try fresh dill or parsley instead of cilantro to change up the herbal notes.
- Gluten-free: Use gluten-free breadcrumbs and flour alternatives without compromising texture.
- Cooking method: Bake instead of fry for a lighter, fuss-free option that’s just as delicious.
How to Make Salmon Croquettes Recipe
Step 1: Mise en Place and Salmon Preparation
The key to smooth sailing in the kitchen is preparation. Gather and measure all ingredients before you begin. For the salmon, whether fresh or canned, flake gently with forks to keep chunks intact—this adds texture and keeps your croquettes from turning mushy.
Step 2: Mix Dry and Wet Ingredients Separately
Whisk together your Panko breadcrumbs and flour in a large bowl to distribute the binder evenly. In a separate bowl, combine the flaked salmon with mayo, Worcestershire sauce, bell peppers, cilantro, seasonings, and the beaten egg. This keeps flavor balanced and the mixture easy to handle.
Step 3: Combine and Chill the Mixture
Fold the wet ingredients into the dry mixture gently, stopping as soon as everything is just combined. The batter should be moist but firm enough to hold its shape. If it feels too wet, add a little more breadcrumbs by the tablespoon. Optional but recommended: Chill the mixture for 15–20 minutes to help the croquettes firm up and hold together when cooking.
Step 4: Shape and Cook Your Croquettes
Using lightly wet hands to prevent sticking, shape the salmon mixture into balls or patties of even size for uniform cooking. Fry in hot avocado oil, about 350°F, until golden and crispy, roughly 2–3 minutes per side. Alternatively, bake them in a 400°F oven on a greased sheet for 10–12 minutes per side, brushing with melted butter for extra crispiness.
Step 5: Drain and Serve
Remove cooked croquettes with a slotted spoon and drain on paper towels to get rid of excess oil. Let them cool just slightly before serving, ideally with a tangy dipping sauce to complement their rich flavor.
Pro Tips for Making Salmon Croquettes Recipe
- Gentle Folding: Avoid overmixing the ingredients to keep croquettes tender, not dense.
- Chilling Helps: Refrigerate the mixture before shaping to ensure croquettes hold their form better during cooking.
- Test Oil Temperature: Drop a tiny breadcrumb to check the oil’s heat—if it sizzles immediately, you’re good to fry.
- Don’t Crowd the Pan: Fry in batches to keep the oil temperature consistent and ensure that perfect crispy crust.
How to Serve Salmon Croquettes Recipe
Garnishes
Fresh garnishes elevate this dish wonderfully! A sprinkle of chopped cilantro or parsley adds brightness, while a wedge of lemon or lime brings a refreshing zing that balances the richness of the croquettes. For a creamy touch, dollop your favorite tartar sauce or lemon aioli right on top.
Side Dishes
Light and vibrant sides make the perfect pair. Consider a crisp green salad with a citrus vinaigrette, roasted vegetables, or some fluffy white rice. Creamy coleslaw or a simple cucumber salad also offer refreshing contrasts to the crispy croquettes.
Creative Ways to Present
Think beyond the plate! Serve these salmon croquettes on a toasted bun with lettuce and pickles for homemade sliders. Or, arrange several on a colorful platter surrounded by fresh herbs and dipping sauces for an irresistible appetizer spread that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Cool leftover croquettes completely before storing them in an airtight container. They will keep well in the fridge for up to three days, making for quick, delicious second-day meals or snacks.
Freezing
You can freeze uncooked croquettes by shaping them, placing them on a parchment-lined tray, and freezing until firm. Then transfer to a freezer bag. Frozen croquettes last about 2 months — just cook them straight from the freezer, adding a few extra minutes.
Reheating
Reheat leftover croquettes in a skillet over medium heat or in a hot oven to bring back their crispiness. Avoid the microwave if possible, as it tends to make them soggy. Freshly reheated croquettes almost taste as good as when they’re first made!
FAQs
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Can I use fresh salmon instead of canned in this recipe?
Absolutely! Fresh cooked salmon works beautifully in this salmon croquettes recipe. Just be sure it’s fully cooked and cooled before flaking it gently. This will give you a nice chunkier texture and fresh flavor.
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What’s the best oil for frying the croquettes?
Avocado oil is perfect because it has a high smoke point and neutral flavor. You could also use vegetable or canola oil. Avoid olive oil for frying as it has a lower smoke point and can burn easily.
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Can I bake the salmon croquettes instead of frying?
Yes! Baking at 400°F on a greased or parchment-lined sheet for about 10-12 minutes per side creates a healthier, less hands-on alternative that still delivers a great crispy crust.
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How do I prevent my croquettes from falling apart?
Be gentle when mixing and folding ingredients, avoid overworking the salmon. Also, chilling the croquette mixture before shaping and cooking helps them hold their shape perfectly.
Final Thoughts
Cooking this Salmon Croquettes Recipe is like inviting a little bit of sunshine onto your plate. Crispy, flavorful, and utterly comforting, they’re sure to become a household favorite. So go ahead, dive into this deliciously simple dish, and enjoy every crunchy, flaky bite!
PrintSalmon Croquettes Recipe
This Salmon Croquettes recipe features flaky, flavorful salmon mixed with vibrant bell peppers, cilantro, and spices, bound with breadcrumbs and eggs, then pan-fried or baked to golden perfection. Perfectly crispy on the outside and tender inside, these croquettes make a delicious appetizer or light meal served with your favorite dipping sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 8-10 croquettes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
Salmon
- 15 oz salmon flakes (or 3 cans of 5-oz canned salmon, drained and flaked)
Dry Ingredients
- 1/2 cup Panko breadcrumbs
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 1/2 piece green bell pepper, cut into cubes
- 1/2 piece red bell pepper, cut into cubes
- 1 egg, lightly beaten
- 1/4 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- Avocado oil for frying (quantity as needed)
Instructions
- Mise en Place: Gather and pre-measure all ingredients before starting to ensure a smooth cooking process without missing anything.
- Flake the Salmon: If using fresh cooked salmon, flake gently with two forks maintaining some chunks for texture. For canned salmon, drain thoroughly, remove skin and bones, and gently flake with a fork to avoid a mushy mixture.
- Combine Dry Ingredients: In a large bowl, whisk together the Panko breadcrumbs, flour, garlic powder, salt, and black pepper for even distribution.
- Mix Wet Ingredients: In a separate bowl, combine flaked salmon, mayonnaise, Worcestershire sauce, diced bell peppers, chopped cilantro, and lightly beaten egg. Mix well to incorporate all ingredients.
- Integrate Everything: Gently fold the wet mixture into the dry ingredients just until combined, avoiding over-mixing to prevent tough croquettes. The mixture should be moist but still hold its shape; add more breadcrumbs if too wet, tablespoon by tablespoon.
- Chill the Mixture (Optional): For better shaping and firmer croquettes during cooking, refrigerate the mixture for 15-20 minutes.
- Form the Croquettes: Lightly wet your hands to prevent sticking and shape the mixture into uniform balls or flattened patties to ensure even cooking.
- Prepare for Frying: Heat avocado oil in a large skillet over medium heat until it reaches about 350°F (175°C). Test by dropping a breadcrumb into the oil; it should sizzle and float immediately.
- Fry the Croquettes: Carefully place croquettes in the hot oil without overcrowding. Fry for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Alternative Baking Method: Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Arrange croquettes spaced apart. Bake for 10-12 minutes, flip, then bake another 10-12 minutes until golden brown. Check internal temperature to ensure it reaches 165°F (74°C). For extra crispiness, brush croquettes with melted butter or oil before baking.
- Drain and Serve: Use a slotted spoon to transfer cooked croquettes onto paper towels to drain any remaining oil. Let cool slightly and serve with dipping sauces such as tartar sauce, lemon aioli, or remoulade.
Notes
- Use canned salmon for convenience or fresh cooked salmon for a fresher flavor.
- Don’t overwork the salmon when flaking to maintain a light texture.
- Adding breadcrumbs gradually helps control the mixture’s moisture for better shaping.
- Chilling the croquette mixture before shaping helps them hold their form while cooking.
- You can pan-fry or bake the croquettes, with baking being a healthier alternative.
- Use avocado or olive oil for frying due to their high smoke points and mild flavor.
- Serve croquettes with your favorite dipping sauces to enhance flavor.
