Mom's Best Recipes
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Salmon Croquettes Recipe

Crispy-edged salmon croquettes with bright lemon, herbs, and a punchy sauce. Pantry-friendly, weeknight-ready, and exactly the kind of dinner that disappears fast.

Author By Matt Campbell
4.8
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Salmon croquettes are one of those old-school, forever-good dinners that somehow feel both cozy and fresh at the same time. You get crisp edges, a tender center, and that little moment when you crack one open and see the steam. That is the good stuff.

This version keeps the ingredients accessible and the flavor turned up. Think lemon zest, Dijon, parsley, and just enough heat to wake everything up without scaring anyone at the table. I like to serve them with a quick, bright sauce that tastes like you actually planned ahead.

If you have leftover cooked salmon, this recipe is basically a victory lap. If you are starting from scratch, no stress. Canned salmon works beautifully too, and it is honestly one of the best pantry shortcuts for getting a real-deal dinner on the table fast.

Why It Works

  • Crispy outside, tender inside: Chilling the patties briefly helps them hold together, while a hot pan gives you that craveable crust.
  • Fresh, vibrant flavor: Lemon zest, herbs, and Dijon cut through the richness of the salmon so every bite tastes alive.
  • Flexible ingredients: Works with leftover cooked salmon or canned salmon. Swap herbs, adjust heat, and use what you have.
  • Weeknight friendly: Straightforward mixing, quick pan-fry, and a sauce you can stir together in a minute.

Pairs Well With

  • Crisp Coleslaw

  • Herb Roasted Potatoes

  • Simple Green Salad

  • Lemony Green Beans

Storage Tips

How to Store Salmon Croquettes

  • Refrigerate: Cool completely, then store in an airtight container for up to 3 days. If stacking, place parchment between layers to protect the crust.
  • Freeze: Freeze cooked croquettes on a sheet pan until firm, then transfer to a freezer bag. They keep well for up to 2 months.
  • Reheat (best texture): Warm in a 375°F oven or air fryer until hot and crisp, about 8 to 12 minutes. A skillet works too. Add a tiny splash of oil and re-crisp both sides.
  • Avoid: The microwave is fine in an emergency, but the crust will go soft. If you microwave, finish in a hot pan for a minute.

Common Questions

Common Questions

Can I use canned salmon?

Yes. Canned salmon is perfect here. Drain it well and pick out any large skin or bones if you want. The bones are edible and soft, but it is totally your call.

Why are my croquettes falling apart?

Usually one of three things: the mixture is too wet, you did not chill the patties, or you flipped too soon. Add a tablespoon or two more breadcrumbs if the mix feels loose, chill for 10 to 15 minutes, and wait until the first side is deeply golden before flipping.

Can I bake these instead of frying?

You can. Brush or spray both sides with oil and bake at 425°F for 12 to 15 minutes, flipping once. They will be a bit less crispy than pan-fried, but still really good.

Can I make the mixture ahead?

Yes. Mix and shape the patties, cover, and refrigerate up to 24 hours. Cook right before serving for the best crust.

What sauce goes best with salmon croquettes?

I love a lemony Dijon yogurt sauce, quick tartar sauce, or even spicy mayo. Anything creamy and tangy plays nicely with the crisp edges.

I started making salmon croquettes when I realized leftover salmon is basically a cheat code. One night I had a sad little piece of cooked salmon in the fridge, no plan, and a deep craving for something crunchy. Ten minutes later I was standing over the stove, flipping golden patties like I knew what I was doing. The first bite did that thing where you stop talking mid-sentence because your brain is busy processing lemon, herbs, and crispy edges. Now it is a regular in my kitchen, especially when I want a dinner that feels like comfort food but still tastes bright.