Best Salmon Croquette Recipe
Crispy, golden salmon croquettes with a light, crunchy panko crust and irresistibly tender, flavorful centers—this is the recipe you’ll come back to again and again! It’s easy to make, prep-ahead friendly, and budget-friendly—yet tastes totally gourmet! See the post for expert tips, step-by-step photos, and variations to ensure they turn out perfectly every time!
Servings 10 croquettes
Ingredients
COMBINE FIRST
- 1 large egg
- 1/2 cup panko
- 1/3 cup mayonnaise
- 3 tablespoons flour
- 1/4 cup thinly sliced green onions
- 1 tablespoon chopped dill weed
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Cajun seasoning
- 1/2 tsp EACH salt, ground mustard
- pinch of cayenne, optional
LATER
- 3 5-oz. cans salmon, drained, patted dry (or fresh equivalent, cooked)
- 1/2 cup panko
- 1/4 cup vegetable, canola, or peanut oil for pan frying
Creamy Dill Sauce (WORTH IT!)
- 1/2 cup plain Greek yogurt (nonfat works)
- 2 tablespoons mayonnaise
- 1 tablespoon chopped dill
- 1 garlic clove, minced (or 1/4 tsp powder)
- 1 1/2 teaspoons lemon juice
- 1 teaspoon red wine vinegar
- 1/4 tsp EACH dried oregano, dried parsley
- Salt and pepper to taste
Other Sauce Ideas
- 1 recipe remoulade
- 1 recipe tartar sauce
Instructions
- Combine: Whisk the “COMBINE FIRST” ingredients in a large bowl. Fold in the salmon, taking care not to over-stir or break it too much (we want flakes, not tiny pieces).
- Make patties: Divide the mixture into 10 even portions (about 1/4 cup each) and form into 2/3” thick patties, taking care not to pack them too tightly. Freeze for 60 minutes or refrigerate for at least 4 hours.
- Dill Sauce: Meanwhile, whisk the ingredients together in a medium bowl. Refrigerate until ready to serve. Set out a wire rack and line it with paper towels.
- Coat in panko: When ready to make, coat/dredge the patties in the remaining 1/2 cup panko, pressing it firmly into the patties so it sticks.
- Cook: Heat oil in a large skillet over medium heat. Working in batches, add the croquettes to the hot skillet and cook for 2-3 minutes per side, until golden, crisp, and warmed through. Reduce the heat as needed if they are golden but not warmed through.
- Don’t stack croquettes: Place them on a paper towel–lined wire rack after cooking to drain excess oil and keep them crisp.
- Serve warm with freshly cracked salt and pepper if desired, with freshly squeezed lemon and Creamy Dill Sauce, Tartar Sauce, or Remoulade.
Notes
Air-fried croquettes are convenient and crisp, though they won’t have quite the deep, rich flavor of traditional pan-frying.
1. Preheat: Air fryer to 350°F (175°C).
2. Prep croquettes: Lightly spray with cooking oil.
3. Arrange: Place in a single layer in the basket, leaving space between each for even cooking.
4. Cook: Air fry for 8–10 minutes, flipping halfway, until golden and heated through.
5. Check doneness: Internal temperature should reach 165°F (74°C) if using cooked salmon; edges should be crispy.
6. Serve immediately: Enjoy hot for the best texture—crispy outside, tender inside.
2. Prep croquettes: Lightly spray with cooking oil.
3. Arrange: Place in a single layer in the basket, leaving space between each for even cooking.
4. Cook: Air fry for 8–10 minutes, flipping halfway, until golden and heated through.
5. Check doneness: Internal temperature should reach 165°F (74°C) if using cooked salmon; edges should be crispy.
6. Serve immediately: Enjoy hot for the best texture—crispy outside, tender inside.