salmon croquette recipe
This salmon croquette recipe makes golden brown patties with budget-friendly ingredients. Crispy outside, tender inside — perfect with tartar sauce!
Ingredients
- For the Croquettes
- 2 cans 14–15 oz salmon, drained and flaked – Canned salmon is affordable and convenient. You can use fresh salmon if preferred.
- 2 large eggs – Helps bind the mixture.
- ½ cup all-purpose flour – Adds structure.
- ½ cup breadcrumbs – For extra crispness.
- ½ cup finely diced bell pepper – Adds sweetness and color.
- ¼ cup finely diced onion – For flavor and texture.
- 1 tsp garlic powder – Depth of flavor.
- 1 tsp Worcestershire sauce – Classic seasoning boost.
- 1 tsp salt and ½ tsp pepper – Season generously.
- 2 Tbsp fresh parsley chopped – Optional but adds freshness.
- ¼ cup vegetable oil or enough for shallow frying – Best for frying the croquettes.
- For Serving
- Lemon wedges
- Tartar sauce or remoulade
- Hot sauce if you like a kick
Instructions
- Prepare the salmon mixture:
- Drain canned salmon well. Place in a large mixing bowl and flake with a fork, removing any bones or skin if desired.
- Mix the ingredients:
- Add eggs, flour, breadcrumbs, bell pepper, onion, garlic powder, Worcestershire sauce, salt, pepper, and parsley. Stir until well combined. The mixture should be firm but moist enough to hold together.
- Shape the croquettes:
- Using clean hands, form the mixture into small patties (about 3 inches wide). Place them on a plate or parchment-lined tray.
- Heat the oil:
- In a cast iron skillet, heat about ¼ inch of oil over medium high heat until shimmering.
- Fry the croquettes:
- Carefully add patties, cooking in batches to avoid crowding. Cook 3–4 minutes on each side until golden brown and crisp.
- Drain & serve:
- Transfer to a paper towel lined plate. Serve hot with tartar sauce, lemon wedges, or hot sauce.
Notes
- Don’t make them too big: Smaller patties cook evenly and hold together better.
- Test the mixture: If it’s too wet, add more breadcrumbs. Too dry? Add a splash of milk or another egg.
- Maintain oil temperature: Keep at medium high heat — too hot burns the outside, too low makes them greasy.
- Flip gently: Use a spatula to avoid breaking the patties.
- Drain properly: Always place on paper towels to keep the crust crisp.