These stove top salmon patties are a quick and easy meal -- light, flavorful and ready in 10-minutes!

This classic recipe yields five fish patties that are about 1/2 cup each. The trick to making nice salmon croquettes that don't fall apart is to refrigerate them prior to cooking. These fish cakes firm up a little in the fridge and when they hit the hot oil, they stay bound together!

Why you'll love this recipe!

Quick and easy - ready in about 10-minutes
Healthy - salmon has Omega-3 in it! Essential fatty acids are good for you!
Affordable - this recipe makes about 5-6 patties and costs under $4

What you'll need:

This easy croquette recipe calls for one can of salmon, red onion, celery, dill, Old Bay Seasoning, egg and breadcrumbs.

How to debone canned salmon

First, you'll need to debone the fish...here's how:

Drain any liquid from the canned fish, then place the can upside down on a plate

Gently slide a knife between the filets where you see a bone...

Slide a sharp knife under the spine of the bone and gently remove it; use knife tip to remove remaining bones; scrape away any fish skin and discard

Place salmon in bowl and flake with a fork

Add remaining ingredients and combine; form 1/3 - 1/4 cup size balls, then flatten and refrigerate for 10-minutes

How to fry the patties

Heat oil (canola, vegetable, corn) on medium-high heat (the oil should be around 300ºF - 325ºF)
Once the oil is hot enough, place the cold patty in a single layer in the skillet. Do not crowd the skillet - you will have to work in batches
Cook the fish patty for about 3 minutes on each side; drain on paper towel and serve

Expert tips:

Canned salmon contains tiny bones. Use the tip of a sharp knife to gently slide these out as best you can. Most often, these tiny bones are soft and flexible and go unnoticed in a cooked patty.
Use an oil that is tolerant of high heat, like canola, corn or vegetable oil. Do not use olive oil (it cannot tolerate high heat)
Use a meat thermometer to ensure the oil is around 312ºF
Salmon patties should reach an internal temperature of 145ºF
The first batch of croquettes will be a little bit lighter in color than subsequent batches. This is due to the oil being used more than once. If the darker color patty bothers you, start each new batch with fresh oil.

FAQ's

Should I use fresh or canned salmon?

I make croquettes with canned, either pink or red. Red has a stronger flavor than pink, so it's really a personal preference.

What's the difference between pink and red salmon?

Both are cold water fish found in the Pacific Ocean. Red, or "sockeye" has a bit of a stronger flavor than the pink and is more expensive.

Are croquettes gluten-free?

Salmon croquettes require some kind of grain to help the egg bind the ingredients together. Typically, the grain is bread or Panko crumbs. If you want to make this a gluten-free dish, simply substitute gluten-free bread crumbs for regular.

Can I use fresh dill instead of dried dill?

Yes! If you prefer to use fresh dill, you'll need to increase the amount. Dried herbs are stronger than fresh. Generally speaking, 1 tablespoon of dried herbs is equivalent to 3 teaspoons of fresh herbs.

Need a quick and easy Remoulade Sauce? Try this:

1/2 cup ketchup
1/2 cup mayonnaise
1 teaspoon smoky paprika
1 teaspoon sweet relish

Combine well and serve with Salmon Croquettes.

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♥ If you make this recipe, please comment and rate below! Thank you!

Salmon Croquettes