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This Salmon Croquettes Recipe is a southern classic, prepared with flakes of salmon shaped into patties and pan-fried until they are beautifully crisp with a golden outside! Season them with sliced green onion, red bell pepper, and garlic.
Table of Contents
And for the best part, serve them with a tangy homemade tartar sauce! Delish! This dinner is fast, flavorful, and easy on your budget! Capers and fresh parsley make this sauce a tasty complement to the croquettes.
Before you skip over this recipe because of intimidation, know this — just because this salmon patty recipe has a fancy name like ‘croquette’ doesn’t mean it’s a complicated and tedious dish.
Even beginner cooks could successfully fry these crisp and flavorful salmon cakes. There’s no need to fret whether you’re an experienced home cook or just starting to learn the basics!
One of the best things about these salmon croquettes is that they are easy to fall in love with. You don’t have to be a salmon-lover or even fond of seafood to enjoy this recipe. It’s a dinner the whole family will love!
Key ingredients & substitutions for this Easy Salmon Croquette Recipe
Croquettes
- Salmon | You’ll need a can of pink salmon with the bones removed, drained, and flaked. Or use fresh salmon, cooked and flaked. You can even use leftover salmon from the other night.
- Mayonnaise | Low-fat mayonnaise lends a creamy taste to the cakes. Substitute it with sour cream or omit it and use some drained liquid from the salmon can instead.
- Lemon juice | Freshly squeezed is best, but the bottled version is fine. This sour and sweet juice brightens the patty’s great flavor. Make the citrus taste more apparent by adding some lemon zest, too.
- Dijon mustard | I prefer using whole-grain Dijon mustard for the best flavor.
- Onions and peppers | Boost the flavor with sliced green onions, including the whites and the tops. Use grated white onion if necessary. Also, include finely chopped red bell pepper. I like red for its sweeter taste, but you can use green, orange, or yellow if preferred.
- Seasoning | We keep it simple with garlic, salt, and pepper. Use garlic powder or minced cloves, kosher salt, and freshly ground black pepper. Similar recipes use old bay or creole seasoning. So, feel free to try these variations if desired.
- Egg | Just one lightly beaten egg helps to bind the ingredients together.
- Breadcrumbs | As a patty filler, sprinkle in some plain dry breadcrumbs. I prefer panko breadcrumbs– But get this. You can also use cracker crumbs from crushed saltine crackers! Who Knew?
- Canola oil | Have some canola oil ready for frying the croquettes. Avocado, sunflower, or peanut oil are also great options. If you only have vegetable oil, it’ll do just fine!
Tartar Sauce
- Mayonnaise | You’ll need more low-fat mayo for the creamy tartar sauce.
- Dijon mustard | Whole grain Dijon mustard takes the sauce flavor to the next level!
- Parsley | Include fresh chopped Italian parsley for a refreshing taste.
- Capers | Chopped capers bring salty notes to the sauce. Or, skip the capers and add fresh dill to make a dill aioli.
- Garlic | Minced garlic ties the various flavors together.
How to make the Best Southern Salmon Patties
Mix the ingredients, form the patties, and toss in a hot skillet to fry– That’s all this delicious and classic recipe requires!
STEP 1 | Mix the salmon, mayo, seasonings, and veggies
Set out a large bowl and add the grilled or canned salmon, flaking it with a fork. Then, add the mayonnaise, lemon juice, Dijon mustard, diced green onions, chopped bell pepper, one egg, garlic powder, and kosher salt. Stir all the ingredients together until they are well combined.
STEP 2 | Add the breadcrumbs
Next, sprinkle the breadcrumbs into the bowl and toss gently until they are fully incorporated. Scoop out about 1/3 cup of the mixture to form a patty.
Gently pat the ingredients together in your hands, being careful not to pack them too tightly. Continue with the remaining salmon mixture, shaping it into six equal-size patties.
STEP 3 | Fry and enjoy!
Lastly, heat canola oil in a large non-stick cast iron skillet over medium heat. Add the croquettes and cook for five minutes on both sides until they are lightly browned and perfectly crispy.
Then, mix the tartar sauce ingredients and serve the salmon cakes with nutritious green vegetables!
tips
- After shaping the croquettes, refrigerating them for 15 to 30 minutes will help them hold together when frying.
- Carefully use a wide spatula to flip the patties over during cooking.
- Make sure not to overcrowd the skillet with all six croquettes at a time. Unless you have an unusually large pan, you’ll need to fry in batches.
- To remove the excess grease from frying, set the patties on a plate lined with paper towels to absorb the oil.
- Include Worcestershire sauce or hot sauce for extra flavor!
How to Make Homemade Tartar Sauce
STEP 1 | Combine the simple ingredients
In a small bowl, whisk together the mayonnaise with fresh lemon juice. Also, add the Dijon mustard, chopped Italian parsley, tangy capers, minced garlic, and a pinch of salt.
Mix all the ingredients thoroughly, and you have yourself some tasty homemade tartar sauce! Oh-so-easy!
STEP 2 | Serve or store
If your croquettes are freshly fried, serve them with your from-scratch tartar sauce right away! Or save it for later by covering the sauce and chilling it in the fridge until you’re ready to use it.
You’ve come to the right place if you’re a seafood fanatic. I have plenty of delicious seafood recipes, like Pan Seared Scallops with Lemon Butter and Creamy Shrimp and Grits. Or try my easy one-bowl dinners like this Fish Taco Bowl with Mango Salsa or Teriyaki Salmon Bowl.
Frequently asked questions
What is the difference between salmon patties and salmon croquettes?
Salmon patties and croquettes are often used interchangeably for a flat cake-like food made from salmon and breadcrumbs, flour, or sometimes cornmeal. Some say the difference is that salmon patties usually use flour, while croquettes use crumbs. But it isn’t a solid rule.
Furthermore, salmon burgers are another term describing the same dish. Salmon patties and burgers are typically larger, and croquettes are slightly smaller.
And, did you know you can make Mackerel Patties? They are delicious served as an appetizer or even on a sandwich bun.
What is a good substitute for tartar sauce?
If you’re not a fan of the unique tartar sauce flavor or want to try something new, garlic aioli, dill aioli, remoulade sauce, or tomato-based co*cktail sauce are excellent substitutes. Really, any sauce that typically comes with crab cakes or fried fish works perfectly for this recipe.
Try my Homemade Horseradish Aioli from one of my favorite steak sandwiches or this Garlic Dijon Aioli from my salami pizza recipe.
Can you freeze salmon croquettes?
Yes, salmon croquettes can be frozen! But it’s best to freeze the patties before frying. Seal them in a freezer bag and store them in the freezer for up to 3 months. After cooking, salmon croquettes can be stored in the refrigerator for a couple of days, but they are best enjoyed freshly cooked.
Serving suggestions
Shape the salmon croquettes a bit larger and serve them on buns like salmon burgers with lettuce and your homemade tartar sauce. How’s that for a delicious and healthy meal idea?
On their own or in a burger, salmon croquettes are great for serving with a refreshing green salad, like a Wedge Salad with Crispy Fried Shallots.
But you can also try serving them with these Grilled French Fries and Spicy Ketchup, easy Air Fryer Baked Potatoes, or a flavor-packed Cucumber Tomato Feta Salad.
Behind the recipe: Salmon Croquettes
If you were raised in a true Southern home, you’re very familiar with salmon croquettes or patties. While Southerners served this classic dinner a few times a month, families in the West or Northeast had never heard of salmon croquettes.
When you have no prior knowledge, you may hear the term ‘salmon croquettes’ and think they are some exotic high-class dish. In reality, this is far from the truth.
Don’t get me wrong– Salmon patties are absolutely delicious and packed with complex flavors. But they surely aren’t a meal reserved only for the wealthy.
In fact, salmon croquettes gained popularity during the adverse times of the Great Depression, when the South was affected far more dramatically than anywhere else in America. Mothers and wives made simple salmon patties to get through the challenging period.
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Salmon Croquettes
Author: Sheila Thigpen
Season these fish cakes with grated onion, red bell pepper, and garlic and serve them with a tangy homemade tartar sauce. This dinner is fast, delicious, and easy on your budget!
4 from 32 votes
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Fish & Seafood
Cuisine American
Servings 4 servings
Calories 179 kcal
Ingredients
Croquettes
- 1 14.75 oz. can pink salmon bones removed, drained and flaked
- ¼ cup low-fat mayonnaise
- 1 teaspoon fresh lemon juice
- 1 ½ teaspoons Dijon mustard whole grain
- ¼ cup green onions sliced
- 2 tablespoons red bell pepper finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg lightly beaten
- ½ cup plain dry breadcrumbs
- 1 tablespoon canola oil
Tartar Sauce
- ¼ cup low-fat mayonnaise
- 2 teaspoons fresh lemon juice
- 2 teaspoons Dijon mustard whole grain
- 2 tablespoons fresh Italian parsley chopped
- 2 teaspoons capers chopped
- 1 teaspoon minced garlic
- ¼ teaspoon Kosher salt
Instructions
Croquettes
in a large bowl, flake the salmon with a fork. Add the mayonnaise, lemon juice, Dijon mustard, green onions, red bell pepper, egg, garlic, and salt. Stir together until well combined.
Add the breadcrumbs and toss gently. Shape into 6 equal size patties — about 1/3 cup of mixture each — by gently patting together in the palm of your hands, being careful to not pack too tightly together.
Heat the oil in a large non-stick skillet over medium low heat. Add the croquettes and cook for 5 minutes on each side until lightly browned and crispy.
Tartar Sauce
In a small bowl, whisk together the mayonnaise with fresh lemon juice, Dijon mustard, chopped Italian parsley, capers, garlic, and salt.
Serve immediately with croquettes or cover and chill until ready to use.
Notes
- After shaping the croquettes, refrigerating them for 15 to 30 minutes will help them hold together when frying.
- Carefully use a wide spatula to flip the patties over during cooking.
- Make sure not to overcrowd the skillet with all six croquettes at a time. Unless you have an unusually large pan, you’ll need to fry in batches.
- To remove the excess grease from frying, set the patties on a plate lined with paper towels to absorb the oil.
- Include Worcestershire sauce or hot sauce for extra flavor!
Nutrition
Serving: 1gCalories: 179kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 51mgSodium: 718mgPotassium: 111mgFiber: 1gSugar: 2gVitamin A: 469IUVitamin C: 12mgCalcium: 47mgIron: 1mg
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Keyword 30 minutes, capers, easy recipe, fish cakes, Panko breadcrumbs, salmon cakes, salmon patties, tartar sauce
Tried this recipe?Let us know how it was.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author ofEasy Chicken CookbookandThe 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts.As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
