Salmon Croquettes 

By Millie Peartree

Published March 16, 2022

  • Three salmon croquettes sit on a blue plate with tartar sauce; one croquette has been split open to reveal its interior.
    Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
30 minutes
Rating
4(1,128)
Comments
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These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they’re also a great use of leftovers, putting to work those halves of onion and bell pepper from last night’s dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits.

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Ingredients

Yield:2 main-course servings, 4 appetizer servings 

  • 1 (14-ounce) can boneless, skinless salmon or 1 pound cooked salmon

  • 1 tablespoon olive oil

  • ½ green bell pepper, finely chopped 

  • ½ cup diced onion

  • 1 garlic clove, grated  

  • 2 eggs, lightly beaten

  • ½ cup all-purpose flour

  • 2 tablespoons chopped parsley

  • 1 teaspoon seafood seasoning, such as Old Bay

  • 1 teaspoon hot sauce, plus more for serving

  • ½ teaspoon coarse kosher salt 

  • ½ teaspoon black pepper 

  • ½ cup panko bread crumbs

  • 2 teaspoons seasoning of choice, such as onion powder, garlic powder, paprika or a combination

  • Vegetable or canola oil, for frying

  • Tartar sauce, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

43 grams carbs; 325 milligrams cholesterol; 1087 calories; 44 grams monosaturated fat; 20 grams polyunsaturated fat; 8 grams saturated fat; 78 grams fat; 4 grams fiber; 1001 milligrams sodium; 57 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.

  2. Step 2

    Heat olive oil in a large sauté pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.

  3. Step 3

    Add the sautéed veggies to the bowl with the salmon, along with 1 egg, ¼ cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.

  4. Step 4

    Using your hands, shape the chilled mixture into 1-inch-thick patties.

  5. Step 5

    Set up three separate plates or shallow bowls: one filled with the remaining ¼ cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.

  6. Step 6

    Wipe out the same pan, and heat about ¼ cup vegetable or canola oil over medium. Drop a bread crumb in the oil, and see if it sizzles.

  7. Step 7

    Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.

  8. Step 8

    Transfer to a paper towel-lined plate and serve warm, with tartar sauce or hot sauce if desired.

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Ratings

4 out of 5
1,128 user ratings
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Comments

BW

Use canned salmon with the skin and bones for better nutrition, including calcium. I think the skin adds more flavor. Simply break up the skin and bones with a fork, flattening the soft bones. That's how we did it in Alabama. (I don't recommend imitating Alabama in most respects. This is an exception.)

Diane

Form the mixture into patties and refrigerate them before frying. They will flip better without breaking.

mc.farine

Sounds and looks terrific. Could it be adapted to the air fryer? And if so, how? Thank you!

Amy

Very nice flavor and crunch! Made with leftover salmon (about 12 ounces, flaked). I had some leftover mashed potatoes so I subbed those for the 1/4 cup of flour. I accidentally put both eggs in the mixture but after 15 min in freezer, it firmed up. I put panko crumbs in a Weck bowl (about 5 inches across with flared sides) and it was the perfect size to gently "swirl" and coat the patties. No issues with falling apart. No need for extra egg/flour dredge.

SilverBookSitter

Works fine! You definitely need the tartar sauce (or siracha mayo or something). Also, be careful of your canned salmon! Turns out it can still have the whole spine and skin in the can.

Ceileen

My mama always used canned salmon and paired this with smothered potatoes and biscuits. I always added pancake syrup to my biscuits *pure perfection* To me, this meal is classical Black American comfort food and a delicious chuldhood memory.

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