Salmon Croquettes with Panko

Salmon croquettes check every box for a savory snack or easy dinner. They deliver big flavor in a little package and are so handy when you need to use up a can of salmon or when you find some fresh fillets on sale. This recipe gives you shatteringly crisp croquettes that stay tender inside and come together without fuss.

My first batch happened out of necessity on a busy night. Now my family cheers when they see these golden croquettes coming out of the pan. Even my picky eater cannot resist dipping them in tartar sauce.

Ingredients

• Salmon flakes: Whether you use canned or freshly cooked fillets the fish is the star Choose wild-caught if you can for deeper flavor
• Panko breadcrumbs: These Japanese style crumbs make the croquettes extra crisp Look for a light golden color and avoid brands with too much salt
• Egg: Helps the croquettes keep their shape Choose a large egg with a nice orange yolk for richness
• Mayonnaise: Adds moisture and that classic creamy tang Use a creamy brand for best texture
• Worcestershire sauce: Packs a background punch and brings everything together Try a few brands to find your favorite
• Green and red bell pepper: These add sweetness and crunch Choose peppers with firm skins and no wrinkling
• Cilantro: Provides herbal notes Choose bunches with bright green leaves and skip if you only want a mild flavor
• Garlic powder and black pepper: Build depth Make sure your spices are fresh for maximum flavor

Instructions

Mise en Place:

Lay out all your measured ingredients before you begin This not only saves you time but makes sure nothing gets left behind

Flake the Salmon:

If using fresh salmon be sure it is cooked through and cooled slightly Use two forks to break it into chunky pieces If using canned salmon drain completely and use a fork for a gentle flake Remove any bones or skin

Mix Dry Ingredients:

In a large mixing bowl combine the panko and flour This will ensure a consistent binder so your croquettes hold

Mix Wet Ingredients:

In a separate bowl blend the flaked salmon mayonnaise Worcestershire sauce diced peppers chopped cilantro egg garlic powder salt and pepper Stir gently to combine

Bring It Together:

Pour the wet mixture into the bowl with breadcrumbs and flour Gently fold only until it just sticks together If the mixture is too wet add a little more breadcrumbs until you can easily form patties

Chill the Mixture:

Optionally chill in the fridge for up to twenty minutes This makes the croquettes easier to shape and helps them stay together during cooking

Shape Croquettes:

With damp hands scoop the mixture and form into balls or patties Aim for even size patties so they will all cook at the same rate

Heat the Oil:

In a large skillet heat olive oil over medium heat You are looking for oil hot enough so a breadcrumb sizzles on contact but not so hot it smokes

Fry the Croquettes:

Place croquettes in the skillet with space in between Cook without moving for about three minutes per side Turn when the edges darken and the underside is deep golden Remove to a paper towel to drain

Bake Instead:

Preheat oven to four hundred degrees Spread croquettes on a greased or lined baking sheet Bake for ten to twelve minutes per side flipping halfway Brush with a little melted butter or oil halfway through for a crunchier finish

Serve and Enjoy:

Let croquettes cool slightly before serving Serve with a favorite dipping sauce and enjoy the warm crispy bites

If I had to pick a favorite component it would be the panko breading The crunch is unbeatable and reminds me of the first time my son reached for seconds without hesitation after his first bite. This recipe quickly became one of our comfort foods we prepare together for family nights.

Storage and Leftover Tips

Salmon croquettes store beautifully Place leftovers in a sealed container in the fridge and they will keep for two days For longer storage wrap well and freeze them in a single layer To reheat pop them in a hot oven or toaster oven until warmed through They crisp back up easily and taste nearly as good as fresh If you want to meal prep shape and chill patties ahead of time and cook right before serving That way you get the crispiest croquettes possible every time

Easy Ingredient Swaps

Run out of panko Use any dry breadcrumbs or even crumbled saltines for a fun twist If you do not like cilantro try parsley or dill instead Red onion in place of bell pepper adds punch and more color

Perfect Ways to Serve This

A classic plate with lemon wedges and tartar sauce always pleases Layer with fresh greens inside a sandwich or slider bun Chop leftovers and use in a mixed green salad as a protein rich topping

The Story Behind This Recipe

Salmon croquettes were my introduction to canned seafood as a child Growing up these patties meant Friday night comfort and busy weeknights Ever since they have been my go to for hauling a plain can of salmon to new delicious territory.

Three Helpful Notes

Do not overmix or the croquettes will be tough Letting the patties chill makes shaping easier Always drain cooked croquettes to keep their crust crisp

What People Are Saying

Friends rave about the simple prep and parents report their kids devour them even with the hidden veggies inside My mother in law requests I bring these to every picnic because they disappear in minutes

Freezer Meal Conversion

Cool cooked croquettes completely before freezing Stack between layers of parchment Freeze up to two months Thaw overnight and reheat in the oven until piping hot

Once you make salmon croquettes from scratch you will find new excuses to whip up a batch Leftovers become tomorrow’s lunch and the mix of crispy edges and creamy centers will win over even the toughest critics

Recipe Q&A

→ Can I use fresh or canned salmon?

Both fresh and canned salmon work well. Ensure the salmon is fully cooked, flaked, and free of skin and bones.

→ How do I prevent croquettes from falling apart?

Make sure to combine ingredients just until they hold together. If the mixture is too wet, add extra breadcrumbs.

→ Is frying or baking better for croquettes?

Frying gives a crisp exterior while baking is an easier, less oily alternative. Both methods yield a delicious finish.

→ What can I serve with salmon croquettes?

Pair with dipping sauces like tartar or lemon aioli, along with fresh salad or roasted vegetables.

→ How do I know when the croquettes are cooked through?

They should be golden brown and reach an internal temperature of 165°F (74°C).

→ Can I make the mixture ahead of time?

Yes, prepare and chill the mixture up to one day in advance for easier shaping and frying.