How to Make Salmon Croquettes

Name: Best Salmon Croquette Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 100 min
Ingredients: 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); 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); 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; 1 recipe remoulade; 1 recipe tartar sauce

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!

Follow along for expert tips, step-by-step photos, and variations to ensure they turn out perfectly every time!

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salmon croquettes stacked showing how thick and crispy and golden they are

Why you’ll love these Salmon Croquettes

•Golden & crispy outside: Dredged in panko breadcrumbs, these croquettes get a beautifully crunchy exterior that’s second to none!
•Tender inside: Thanks to mayonnaise and expert tips—like not over-stirring the salmon and not over-packing the patties—the interior stays soft, moist, and perfectly light.
•Stays together perfectly: The combination of panko and flour in the patties, plus chilling for 60 minutes before cooking, keeps them intact and helps them crisp up even more.
•Flavor-packed: Fresh herbs, lemon, and spices make every bite savory and bright.
•Air fryer- or skillet-friendly: Enjoy crispy results with less oil, or traditional pan-fried richness.

salmon croquettes recipe being served on a plate garnished with parsley

Salmon Croquette Recipe Ingredients

Let’s take a closer look at a few key ingredients you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Canned salmon: Look for wild-caught Alaskan salmon (often labeled “sockeye” or “pink”) for the best flavor and quality. Sockeye is richer and deeper in color; pink salmon is milder and more budget-friendly.
Boneless/skinless is easiest, but traditional canned salmon with bones is perfectly fine (and nutritious)—just remove larger bones.
Mayonnaise: Use a good-quality, full-fat mayo for the best flavor and moisture (like Hellmann’s or Duke’s). Avoid light versions—they can make the croquettes less cohesive.
Flour: All-purpose flour works best here—it provides just enough structure without making the mixture dense.
Cajun seasoning + mustard + salt: This combo builds depth—Cajun seasoning adds spice, mustard brings a subtle tang, and salt enhances everything.
Panko: Found in the Asian foods aisle or with other breadcrumbs—look for plain (unseasoned) for the most control over flavor. Brands labeled “Japanese-style breadcrumbs” are ideal for the crispiest texture.
Lemon juice + zest: Use both for layered citrus flavor—zest the lemon first, then juice it.

top view of salmon croquette ingredients: salmon, egg, flour, green onions, panko, mayonnaise, green onions, Cajun spices, dill, lemon juice and zest

How to MAke Salmon Croquettes

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Combine. Whisk the egg, panko, mayonnaise, flour, green onions, dill weed, lemon juice, lemon zest, Worcestershire, and spices in a large bowl. Fold in the salmon.

Step 2: Form patties. Divide mixture into 10 even portions (about ¼ 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.

Step 3: Coat in panko. When ready to make, coat/dredge the patties in the remaining ½ cup panko, pressing it firmly into the patties so it sticks.

Step 4: Cook. Heat oil in a large skillet over medium heat. Working in batches, add the croquettes and cook for 2-3 minutes per side.

a collage showing how to make salmon croquettes by 1. combining the egg, panko, mayo, dill, lemon zest, lemon juice, Worcestershire, Cajun seasoning, etc in a bowl, 2. folding in the salmon, 3. forming the mixture into patties, 4. dredging the patties in panko, 5. cooking until crispy in a skillet

showing how to make salmon croquette recipe in a skillet by pan frying until golden and crispy

How to Air Fry Salmon Croquettes

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 or brush them with 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.

Best Salmon Croquette Recipe TIPS

Drain salmon thoroughly: Excess moisture makes the patties fall apart—pat dry with paper towels.
Don’t overmix: Gently combine ingredients rather than vigorously stirring to keep the croquettes tender, not dense, and to keep big flakes of salmon intact rather than tiny pieces.
Don’t pack too tightly: Gently shape the croquettes so they hold together but stay light; overpacking makes them dense and heavy rather than tender and flaky.
Start with a hot pan: Wait to add the oil until the pan is lightly smoking. This will ensure beautifully crisp outsides without becoming greasy.
Don’t stack croquettes: Place them on a paper towel–lined wire rack after cooking to drain excess oil and keep the bottoms from getting soggy, preserving their crispiness.

recipe for salmon croquettes being cooled on a paper towel lined wire rack

Salmon Croquette variations

Cheesy Croquettes: Add shredded cheddar, pepper jack, or Parmesan to the mixture.
Herb-Forward: Mix in fresh parsley, chives, or tarragon for a bright, fresh flavor.
Spicy Kick: Add cayenne, smoked paprika, or hot sauce to the batter for heat.
Crunchy Mix-Ins: Fold in finely chopped bell peppers, celery, or water chestnuts for texture.
Asian-Inspired: Add soy sauce, ginger, and sesame oil; top with sliced green onions and a drizzle of sriracha mayo.
Gluten-Free: Use almond flour and gluten-free panko.

How to serve Salmon Croquettes

Salmon croquettes are a versatile favorite that can be served as a hearty main or easy appetizer. Here are a few serving ideas:

With sauce: Pair with the Creamy Dill Sauce in the recipe card, or with remoulade, tartar sauce, or lemon aioli.
Classic dinner: Serve warm with coleslaw or green salad, mashed potatoes, or roasted vegetables.
Southern-style: Plate with grits, collard greens, or mac and cheese for a comforting spread.
Light & fresh: Serve over a green salad or alongside a cucumber salad for a lighter option.
Sandwich-style: Tuck into a bun with lettuce, tomato, and sauce like a salmon burger.
Appetizer: Make smaller patties and serve with dipping sauces for easy entertaining.

showing how to serve fried salmon croquettes croquettes by holding a plate with dip and lemons

HOW TO STORE Fried Salmon Croquettes

•Store: Refrigerate cooked croquettes in an airtight container for up to 3–4 days.
•Freeze (cooked): Let them cool completely, then freeze in a single layer before transferring to a freezer bag for up to 3 months.
•Freeze (uncooked): Shape patties, freeze on a baking sheet, then store frozen with parchment in between the layers.

How to reheat

•Reheat (best): Warm in a skillet over medium heat until heated through and re-crisped.
•Reheat (air fryer): Air fry at 350°F for 5–7 minutes for a crispy exterior.
•Reheat (oven): Bake at 350°F for about 10–15 minutes until hot.
•Avoid microwave: It heats them through but makes them soft instead of crispy.

Salmon Croquettes FAQs

How do you keep salmon croquettes from falling apart?

Use a combination of binders like egg, panko, and a little flour, avoid overmixing, and chill the patties before cooking so they hold together better.

Do you have to cook salmon before making croquettes?

If using canned salmon, it’s already cooked. If using fresh salmon, cook it first, then flake it before mixing it into the croquettes.

Can salmon croquettes be made ahead of time?

Yes, you can prepare and shape the patties ahead of time, then refrigerate for up to 24 hours before cooking.

What’s the best way to cook salmon croquettes?

Pan-frying in a skillet is best for a crispy, golden crust, but they can also be baked or air fried for a lighter option.

Can I bake salmon croquettes instead of frying?

Yes, bake at 400°F until golden, flipping halfway through, though they won’t be quite as crispy as fried.

Why are my salmon croquettes mushy?

They may have too much moisture—be sure to drain the salmon thoroughly and use panko and not traditional breadcrumbs.

showing how to serve fried salmon croquettes by serving with dip

Looking for more Salmon Recipes?

Miso Salmon
Air Fried Salmon
Grilled Mahi Mahi
Baked Salmon
Teriyaki Salmon
Honey Soy Salmon
Baked Salmon with Dill Sauce
Baked Pesto Salmon
Lemon Pepper Salmon
Salmon with Mango Salmon
Honey Mustard Salmon
Cilantro Lime Salmon
Baked Salmon with Lemon Garlic Butter

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up close of salmon croquette sliced in half showing the juicy interior

Tools Used in This Recipe

Cast Iron Skillet (Economy) 12 inch

Cast Iron Skillet 12-inch (Staub)

Microplaner / zester

See Favorite Tools

Servings: croquettes

Total Time: 1 40

Prep Time: 30

Cook Time: 10

Chilling 1

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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 ¼ tsp powder)
1 ½ 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 ¼ 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 ½ 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.

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4 Comments

Suzanne says

at

Hi Jen,
I love every recipe I’ve made of yours, and they’re a hit with my family as well. Thank you!

Just wondering if I could make these with haddock? Not a fan of salmon, but it almost wants me to be just to enjoy the coating and the dip! lol

- Jen says
  
  at
  
  Thanks for making my recipes Suzanne! Yes, haddock should work great in this recipe!
  
Mel says

at

Looks delicious! Can they be made using leftover baked salmon (not canned)?

- Jen says
  
  at
  
  Absolutely, that would be delicious!