Dinner

Salmon Croquettes Recipe

BySimon Carel December 17, 2025December 17, 2025

Introduction

Salmon croquettes are a delicious and easy way to enjoy canned salmon in a crispy, flavorful patty. Perfect for a quick lunch or light dinner, these croquettes combine fresh vegetables with savory seasonings for a satisfying meal.

A stack of three round crab cakes with a golden brown crispy outside and visible bits of green herbs and red bell pepper pieces inside, topped with a dollop of smooth white sauce and a sprinkle of fresh green parsley. The crab cakes sit on a white plate next to a wedge of lemon on a white marbled surface, with more crab cakes and white sauce blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup flour
¼ cup yellow cornmeal
15 ounces canned salmon
1 red bell pepper, finely chopped
½ cup sweet onion, diced
1 large egg, beaten
1 teaspoon Worcestershire sauce
½ teaspoon seasoned salt
¼ teaspoon pepper
½ teaspoon garlic powder
¼ cup mayonnaise
¼ cup cilantro, chopped
Olive oil for frying

Instructions

Step 1: In a large bowl, whisk together the flour and yellow cornmeal until well combined.
Step 2: Add canned salmon, chopped red bell pepper, diced sweet onion, beaten egg, Worcestershire sauce, seasoned salt, pepper, garlic powder, mayonnaise, and chopped cilantro to the bowl. Mix thoroughly until all ingredients are evenly incorporated.
Step 3: Shape the mixture into 6 to 8 evenly sized patties.
Step 4: Heat a generous amount of olive oil in a large skillet over medium-high heat until hot.
Step 5: Cook the patties in the hot oil for 2 to 3 minutes on each side, or until they turn golden brown and crispy.
Step 6: Remove from the skillet and serve immediately with your favorite dipping sauce.

Tips & Variations

For extra crunch, add finely chopped celery or bell pepper to the mixture.
Swap cilantro for fresh parsley if preferred for a milder herb flavor.
Use panko breadcrumbs instead of cornmeal for a different texture.
Serve with tartar sauce, spicy aioli, or a squeeze of fresh lemon for added zest.

Storage

Store leftover salmon croquettes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat to retain crispness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a stack of four golden-brown salmon croquettes placed one on top of the other on a wooden surface with a blurred white marbled background. Each croquette has a crispy, textured outside with visible bits of red and green herbs inside. The top croquette is topped with a dollop of white creamy sauce. The scene is close-up, showing the uneven, crumbly edges of the croquettes and their moist inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, but fresh salmon will require cooking and flaking before mixing. You may need to adjust the moisture by adding a little more flour or breadcrumbs to hold the patties together.

Can these croquettes be baked instead of fried?

Absolutely. To bake, place the shaped patties on a greased baking sheet and cook at 400°F (200°C) for about 15–20 minutes, flipping halfway through, until golden and cooked through.