Salmon Croquettes: Ingredients You’ll Need

• Canned Salmon (15 oz): This is the heart of our Salmon Croquettes Recipe, so don’t skimp on quality. I always opt for boneless, skinless wild-caught salmon if I can find it it just tastes fresher and less ‘canned.’
• Large Egg: Our binder! It holds everything together. Honestly, I once forgot the egg and the croquettes crumbled into a sad pile of seasoned salmon. Don’t be like me, add the egg!
• Mayonnaise: This adds a lovely creaminess and a bit of tang. I’m a Duke’s mayo loyalist, but use your favorite. It helps keep the Salmon Croquettes moist.
• Dijon Mustard: A tiny secret weapon for a flavor boost! It adds a subtle zing without being overpowering. I didn’t expect that it would make such a difference, but it really does.
• Fresh Parsley, chopped: Brightens everything up. Fresh herbs are a game-changer, dried just don’t have the same vibrant pop in these Salmon Croquettes.
• Lemon Zest (from 1/2 lemon): Oh, the freshness! This is what makes the Salmon Croquettes sing. I find myself grating more than recommended sometimes because I just love that citrusy perfume.
• All-Purpose Flour: Helps with the binding and gives a little structure. I’ve tried gluten-free flour, and it works, kinda, but the texture is a little different.
• Panko Breadcrumbs: For that essential crispy coating! This is non-negotiable for me. Regular breadcrumbs just don’t give you the same glorious crunch on your Salmon Croquettes.
• Salt and Black Pepper: Season generously, but taste as you go. I usually start with less and add more, especially with canned salmon which can sometimes be a bit salty on its own.
• Vegetable Oil (for frying): You need enough to get a good sizzle. I usually use canola or grapeseed. Don’t overcrowd the pan, or your Salmon Croquettes won’t get that beautiful golden crust.

Making Your Salmon Croquettes: Step-by-Step

Prep the Salmon:

First things first, grab that canned salmon and drain it really well. Seriously, squeeze out as much liquid as you can I usually press it against the side of the can or use a paper towel. Then, dump it into a medium bowl and flake it up with a fork. You want nice, small pieces, but a few bigger flakes are totally fine for texture. This is where the magic of our Salmon Croquettes Recipe starts to come alive!

Mix the Croquette Base:

Now for the fun part! Add your egg, mayonnaise, Dijon mustard, chopped fresh parsley, and that lovely lemon zest to the flaked salmon. Give it a good stir until everything is just combined. Don’t overmix, hon, or you’ll lose some of that flaky salmon texture. This is the heart of your Salmon Croquettes, so make sure it’s seasoned right. I always give it a little taste test here, adjusting salt and pepper as needed.

Shape the Croquettes:

Sprinkle about 2 tablespoons of flour over the salmon mixture and mix it in gently. This helps with binding. Now, form the mixture into patties. I usually aim for about 1/2-inch thick and 2-3 inches wide. You should get about 6-8 patties from this Salmon Croquettes Recipe. They don’t have to be perfect, rustic is good! Just make sure they’re firm enough to handle.

Coat for Crispy Perfection:

Grab two shallow dishes. Put the remaining flour in one and the Panko breadcrumbs in the other. Dredge each salmon patty first in the flour, shaking off any excess. Then, gently press it into the Panko breadcrumbs, making sure it’s fully coated on both sides. This coating is key for that amazing crunch in our Salmon Croquettes!

Get Frying!:

Heat about 1/2 inch of vegetable oil in a large, heavy-bottomed skillet over medium heat. You want it hot, but not smoking. To check, drop a tiny crumb of breading in, if it sizzles immediately, you’re good to go. Carefully place 3-4 Salmon Croquettes in the hot oil, making sure not to overcrowd the pan. This is where I always get a little excited, watching them turn golden!

Cook to Golden Brown:

Cook the Salmon Croquettes for about 3-4 minutes per side, until they’re beautifully golden brown and crispy. Use a spatula to gently flip them. Once done, transfer them to a plate lined with paper towels to drain any excess oil. Repeat with the remaining patties, adding more oil if needed. And there you have it, gorgeous, crispy Salmon Croquettes, ready to be devoured!

Storing Your Salmon Croquettes

So, you’ve got leftover Salmon Croquettes? Lucky you! For me, they rarely last, but if they do, here’s what I do. Let them cool completely before you even think about putting them away. Storing warm croquettes makes them soggy, and that’s just a tragedy. Pop them into an airtight container and they’ll keep nicely in the fridge for up to 2-3 days. Reheating is key for maintaining that crispness. I tried microwaving them once, and they got all soft and sad so don’t do that, lol. My go-to is popping them back into a hot skillet with a tiny bit of oil, or even better, a toaster oven or air fryer at around 350°F (175°C) for about 5-7 minutes until they’re heated through and crispy again. Trust me, it makes all the difference for these Salmon Croquettes.

Salmon Croquettes: Ingredient Substitutions

Life happens, and sometimes you just don’t have everything on hand, right? For this Salmon Croquettes Recipe, you’ve got options! If you’re out of fresh parsley, a teaspoon of dried parsley will work in a pinch, though it won’t have quite the same vibrant flavor. I once tried using a bit of fresh dill instead, and honestly, it was a surprisingly delicious twist! If you don’t have Dijon mustard, a tiny dash of Worcestershire sauce can add a similar savory depth, or just skip it the croquettes will still be tasty. For the breadcrumbs, if Panko is nowhere to be found, regular fine breadcrumbs will do, but prepare for a slightly less crunchy exterior. I’ve even crushed up some Ritz crackers for a buttery coating, which worked… kinda. It was different, but not bad! Get creative with your Salmon Croquettes!

Serving Salmon Croquettes with Flair

Oh, the possibilities! These Salmon Croquettes are incredibly versatile. For a simple weeknight dinner, I love serving them with a big, fresh green salad tossed in a light vinaigrette. If I’m feeling a little extra, a homemade remoulade sauce or a simple lemon-dill aioli takes them to another level that creamy tang is just divine with the crispy croquettes. Mashed potatoes or roasted asparagus are also fantastic companions. For a cozy night in, these Salmon Croquettes and a rom-com? Yes please! They also make a surprisingly good brunch item, perhaps with a poached egg on top. Don’t forget a squeeze of fresh lemon juice right before serving, it really brightens up the flavors.

The Story Behind My Salmon Croquettes Recipe

Salmon croquettes, or salmon patties as some call them, have such a rich history, especially in Southern American kitchens and during leaner times. They were a clever and delicious way to use affordable canned salmon, turning simple ingredients into a filling and flavorful meal. My Mama Tessa learned this Salmon Croquettes Recipe from her mother, who cooked during the Depression era. It was a dish born of necessity but perfected with love. For our family, it became a staple, a symbol of resourcefulness and comfort. It’s a recipe that transcends generations, proving that humble ingredients, when treated right, can create something truly memorable and deeply personal. It’s more than just food, it’s a piece of our family’s story, wrapped up in every crispy bite of these Salmon Croquettes.

Frequently Asked Questions About Salmon Croquettes

→ Can I use fresh salmon for this Salmon Croquettes Recipe?

You totally can! Just make sure to cook and flake it first, then let it cool completely. I’ve done it, and it adds a lovely richness, though canned salmon is definitely the traditional, easy route for these Salmon Croquettes.

→ What if I don’t have Panko breadcrumbs for these Salmon Croquettes?

Regular fine breadcrumbs work, but the texture won’t be as light and crispy. I’ve also crushed up cornflakes or even stale crackers in a pinch, and they worked okay. Panko just gives the best crunch for your Salmon Croquettes, though!

→ How do I keep my Salmon Croquettes from falling apart while frying?

Ah, the classic croquette dilemma! Make sure your salmon mixture isn’t too wet (drain it well!). Also, don’t overcrowd the pan, and let them get a good crust on one side before attempting to flip. Patience is key for perfect Salmon Croquettes.

→ Can I freeze leftover Salmon Croquettes?

You can! After cooking and cooling, place them in a single layer on a baking sheet to freeze solid, then transfer to an airtight bag. They’ll keep for about a month. Reheat from frozen in an oven or air fryer for best results for your Salmon Croquettes.

→ Any tips for making this Salmon Croquettes Recipe healthier?

Instead of pan-frying, you could bake them! Spray with a little oil and bake at 375°F (190°C) for 15-20 minutes, flipping halfway. The crispiness won’t be quite the same, but it’s a good alternative for your Salmon Croquettes.