Chunks of salmon, breadcrumbs, herbs, and seasonings are formed into patties and baked or pan-fried until crisp.
Ingredients for Salmon Croquettes
Salmon: Choose fresh salmon if possible—leftover salmon works well. If you’re making grilled salmon, add a few extra fillets to make these salmon cakes. Canned salmon can also be used. Breadcrumbs & Eggs: These two ingredients help hold everything together. Panko breadcrumbs can be replaced with cracker crumbs also work. If using regular breadcrumbs, use 2 tablespoons less because the have a finer texture. Flavors: Fresh herbs, old bay seasoning, a bit of finely diced red onion, or a dash of Worcestershire sauce add great flavor to this recipe.
How to Make Salmon Croquettes
This salmon croquettes recipe is easy to make! A dill pickle tartar sauce or horseradish sauce is great with salmon croquettes. Or try this easy dipping sauce arrangement!
How to Cook Salmon Croquettes
To Fry: Fry croquettes in a large skillet on both sides until browned and crispy, about 5 minutes per side. Drain on paper towels and serve. To Bake: Place croquettes evenly on the baking sheet and bake until browned.
Got Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven by placing the croquettes on a baking sheet for about 10-15 minutes until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side. To freeze, place them on a baking sheet in a single layer and freeze until solid, about 1-2 hours. Then, transfer the frozen croquettes to a freezer-safe container or a resealable plastic bag, separating layers with parchment paper. They can be frozen for up to 3 months. Did your family enjoy these Salmon Croquettes? Leave us a rating and a comment below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
