Quick and Easy Salmon Croquettes

published Feb 20, 2022
Salmon Croquettes Recipe

These quick and easy croquettes come together in less than 30 minutes. Serve them with a green salad for lunch or a dinner.

Makes8 croquettes

Prep18 minutes

Cook10 minutes to 12 minutes

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salmon croquettes on a plate
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Salmon croquettes are a low-lift, weeknight-friendly recipe that rely on pantry staples. In this recipe, I start with canned salmon and punch up the flavor with capers, lemon juice, garlic powder, and onion powder. This recipe comes together in less than 30 minutes and couldn’t be easier.

What’s the Difference Between a Croquette and a Patty?

Salmon croquettes and salmon patties are very similar. Both use pieces of salmon bound together with flour or breadcrumbs and eggs. As a general rule, croquettes are made from smaller pieces of salmon, which gives them a lighter texture. Salmon patties are usually made from larger pieces of fish and are more dense than a croquette.

How Do You Keep Salmon Croquettes from Falling Apart?

To keep the croquette light, this recipe uses minimal amounts of egg and flour — just enough to bind all the ingredients. Croquettes sometimes fall apart because the pieces of salmon are too large. Using canned salmon, which has a finer texture to begin with, helps avoid that problem. Tossing the shaped croquettes in cornmeal also helps keep everything together.

What Should I Serve with Salmon Croquettes?

Veggie sides are great with salmon croquettes. Serve a green salad on the side or pile the croquettes on top of the greens. A vinegary coleslaw would be great, too. Or mix things up and tuck the croquettes in a pita and top with an herby yogurt sauce and some chopped fresh veggies, like lettuce, tomato, and cucumbers. Croquettes can also be a fun appetizer served with cocktails. Put out some dipping sauce and it’s a party!

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

If You Make Salmon Croquettes, a Few Tips

  • Be choosy about your salmon. Canned salmon is an affordable option and there are several sustainably caught high-quality brands to choose from. You can easily store canned salmon in the pantry and pull it out whenever you need it. Be sure to break up the salmon flesh into very fine chunks for the best results.
  • Make the recipe your own. I flavored the croquettes with parsley, lemon, capers, and some dried spices, but the mix-ins are totally up to you. Dill, chives, or scallions would be great here, as would a little bit of finely grated fresh ginger. Change things up to fit your mood — or what you have on hand.
  • You’ve got breading options. For this recipe, I like to use stone-ground or a finer ground cornmeal. Stone-ground cornmeal will give a lighter, crispier edge; coarse-ground will have a more toothsome crust. No cornmeal? Use fine breadcrumbs instead!

Salmon Croquettes Recipe

These quick and easy croquettes come together in less than 30 minutes. Serve them with a green salad for lunch or a dinner.

Prep time 18 minutes

Cook time 10 minutes to 12 minutes

Makes 8 croquettes

Nutritional Info


  • 1 handful

    fresh parsley leaves

  • 1 tablespoon


  • 1

    medium lemon

  • 3 (5- to 6-ounce)

    cans salmon

  • 2 tablespoons

    all-purpose flour

  • 1 tablespoon

    garlic powder

  • 2 teaspoons

    onion powder

  • 2 teaspoons

    kosher salt

  • 1/2 teaspoon


  • 1/4 teaspoon

    cayenne pepper

  • 1/4 teaspoon

    fresh ground black pepper

  • 1

    large egg

  • 3/4 cup

    fine white or yellow cornmeal, preferably stone-ground

  • 1/2 cup

    vegetable oil


  1. Prepare the following ingredients, adding each to the same large bowl as you complete it: Pick the leaves from a handful of fresh parsley and finely chop until you have 2 tablespoons. Coarsely chop 1 tablespoon capers. Finely grate the zest of 1/2 medium lemon directly into the bowl. Cut the lemon in half. Juice one half until you have 1 tablespoon, then add it to the bowl. Cut the other half into wedges for serving.

  2. Drain 3 (5- to 6-ounce) cans salmon. Add the salmon to the bowl and break it up with a fork until only fine chunks remain, pulling out any visible bones. Add 2 tablespoons all-purpose flour, 1 tablespoon garlic powder, 2 teaspoons onion powder, 2 teaspoons kosher salt, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon black pepper, and stir until well-combined. Add 1 large egg and stir until incorporated.

  3. Place 3/4 cup fine cornmeal on a plate. Divide the salmon mixture into 8 portions (1/4 cup each) and form each into a patty about 2-inches wide. Dredge each croquette in the cornmeal until completely coated, then place on a plate.

  4. Heat 1/2 cup vegetable oil in a large cast iron skillet over medium heat until shimmering. Line a plate with paper towels. Add 4 of the croquettes and cook until golden-brown on the bottom, 1 1/2 to 2 1/2 minutes. Flip the croquettes and cook until the second side is golden-brown, 1 1/2 minutes more. Transfer to the plate and repeat cooking the remaining croquettes. Serve with lemon wedges.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.