Salmon Croquettes 

By Millie Peartree

Published March 16, 2022

Salmon Croquettes 
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(1,111)
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
  • 1tablespoon olive oil
  • ½green bell pepper, finely chopped 
  • ½cup diced onion
  • 1garlic clove, grated  
  • 2eggs, lightly beaten
  • ½cup all-purpose flour
  • 2tablespoons chopped parsley
  • 1teaspoon seafood seasoning, such as Old Bay
  • 1teaspoon hot sauce, plus more for serving
  • ½teaspoon coarse kosher salt 
  • ½teaspoon black pepper 
  • ½cup panko bread crumbs
  • 2teaspoons 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 (2 servings)

1087 calories; 78 grams fat; 8 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 20 grams polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 57 grams protein; 1001 milligrams sodium

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
1,111 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!

James McGraw

Anyone tried this with tuna?

Michael

This was the most disappointing recitation ever in Nytimes’s. Drained the tinned salmon really well but possibly the addition of onion and bell pepper made it far too watery that would not hold together at all. I chilled it for 30 minutes as well but still a disaster

Miko

I've made salmon patties for decades from a recipe in my grandmother's old Good Housekeeping Cookbook. Much simpler recipe and they turn out perfect every time. This recipe is overly complicated: lots of steps and dirty dishes. Mixing everything together including crushed saltines or panko will give you a nice, crispy patty. Super simple.

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