Salmon Croquettes
Golden, crispy, and bursting with flavor, salmon croquettes are the perfect blend of indulgence and practicality. With a tender, flaky interior and a satisfyingly crunchy exterior, they turn humble ingredients into a dish that feels effortlessly elegant.
Ideal for any occasion, these croquettes shine as appetizers paired with tangy tartar sauce or spicy hot sauce. They also make a hearty main dish, especially when served with creamy grits or a crisp salad, offering versatility for any meal plan.
Whether you’re repurposing leftover salmon or using canned for convenience, this recipe keeps things simple yet flavorful. A short chill time ensures the patties hold together beautifully, making every bite a culinary delight.
Salmon Croquettes: Ingredients That Bring Flavor and Texture
- Salmon – The heart of this dish, offering rich, flaky texture and a savory base that pairs perfectly with vibrant seasonings.
- Green Bell Pepper – Adds a touch of freshness and subtle crunch, balancing the richness of the croquettes.
- Onion – Provides a mild sweetness and depth, enhancing the flavor profile.
- Panko Bread Crumbs – Ensures a golden, crispy exterior that contrasts beautifully with the tender interior.
- Seafood Seasoning – Infuses the croquettes with a harmonious blend of spices, elevating every bite.
Recipe Tips for Perfect Salmon Croquettes
- Chill the Mixture for Easy Handling: The salmon mixture can be delicate, so chilling it is essential. Pop it into the refrigerator for 20 minutes or the freezer for 5-10 minutes. This step ensures the patties hold their shape while cooking.
- Customize Your Coating: While panko provides an irresistible crunch, you can experiment with crushed crackers or seasoned breadcrumbs for a personalized twist. Adding a dash of your favorite spices to the coating elevates the flavor even further.
- Test the Oil Temperature: For perfectly golden croquettes, make sure the oil is hot enough before frying. Drop a breadcrumb into the oil; if it sizzles, the temperature is just right. Overcrowding the pan will lower the oil temperature, so fry in batches for the best results.
What to Serve with Salmon Croquettes
- Creamy Grits: Serve the croquettes over a warm bed of creamy, buttery grits for a comforting, Southern-inspired meal. The rich texture of the grits complements the crispiness of the croquettes beautifully.
- Crisp Salad: A fresh, tangy salad with mixed greens, cherry tomatoes, and a lemon vinaigrette cuts through the richness of the croquettes, adding a refreshing balance to the dish.
- Dipping Sauces: Pair with tartar sauce for a classic touch, or go bold with a drizzle of spicy sriracha mayo. These sauces bring out the flavors in the croquettes, making them irresistible as an appetizer or snack.
FAQ
1. Can I use fresh salmon instead of canned?
Absolutely! Freshly cooked salmon works wonderfully in this recipe. Simply flake the cooked fillet and proceed with the instructions as written.
2. Can I bake these instead of frying?
Yes, you can bake them for a healthier alternative. Place the croquettes on a greased baking sheet, spray them lightly with oil, and bake at 375°F (190°C) for about 20 minutes, flipping halfway through.
3. How do I store leftover croquettes?
Store leftover croquettes in an airtight container in the refrigerator for up to three days. Reheat them in a skillet or oven to maintain their crispiness.
4. Can I freeze salmon croquettes?
Yes! After shaping the patties, freeze them on a baking sheet until solid, then transfer to a freezer bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
Salmon Croquettes
Ingredients
- Yields: 2 main-course servings or 4 appetizer portions
- 1 14-ounce can boneless, skinless salmon or 1 pound cooked salmon
- ½ green bell pepper finely chopped
- ½ cup diced onion
- 1 garlic clove grated
- 2 large eggs lightly beaten
- ½ cup all-purpose flour divided
- ½ cup panko bread crumbs
- 2 teaspoons preferred seasoning blend e.g., onion powder, garlic powder, paprika
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon seafood seasoning e.g., Old Bay
- 1 teaspoon hot sauce plus additional for serving
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- Vegetable or canola oil for frying
- Tartar sauce for serving (optional)
Instructions
- For canned salmon, drain thoroughly and discard the liquid. Flake the salmon into a large mixing bowl and set it aside.
- Step 2
- Heat olive oil in a skillet over medium heat. Sauté the diced onion and chopped bell pepper until soft and translucent, about 3–5 minutes. Stir in the grated garlic and cook for an additional 30 seconds. Remove the pan from the heat and allow the mixture to cool slightly.
- Step 3
- Combine the cooled vegetables with the salmon in the bowl. Add one egg, ¼ cup of flour, parsley, seafood seasoning, hot sauce, kosher salt, and black pepper. Stir until well mixed. Refrigerate for 20 minutes, or place in the freezer for 5–10 minutes, to firm up the mixture.
- Step 4
- Shape the chilled salmon mixture into 1-inch-thick patties using your hands.
- Step 5
- Prepare three shallow plates or bowls: one with the remaining ¼ cup of flour, one with the beaten egg, and one with the panko bread crumbs. Season the panko with your preferred seasoning blend. Dredge each patty in flour, then dip into the egg, and finally coat with the seasoned panko. Place the coated croquettes on a plate.
- Step 6
- In the same skillet, wipe away any residue and add about ¼ cup of vegetable or canola oil. Heat the oil over medium heat. Test the temperature by dropping a bread crumb into the oil—if it sizzles, the oil is ready.
- Step 7
- Carefully lay the croquettes in the hot oil, ensuring not to overcrowd the pan. Fry each side until golden brown, about 3–5 minutes per side.
- Step 8
- Transfer the fried croquettes to a plate lined with paper towels to drain excess oil. Serve warm with tartar sauce or additional hot sauce, as desired.
