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 ½ cup each. The trick to making nice salmon croquettes that don't fall apart is to refrigerate them prior to cooking.
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 pink 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 ⅓ - ¼ 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:
- ½ cup ketchup
- ½ cup mayonnaise
- 1 teaspoon smoky paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sweet relish (optional)
- salt to taste
Combine well and serve with Salmon Croquettes.
Related recipes:
- Fried Squash Fritters
- Crispy Eggplant Fries
- Smothered Okra and Tomatoes
- Purple Hull Peas
- Coconut Shrimp with Dipping Sauce
If you make this recipe, please scroll down and leave a rating and comment. I love to hear from you! Thank you!
Salmon Croquettes
Equipment
- Cast iron skillet
Ingredients
Salmon Croquettes
- 14 ounces pink salmon (14.75 oz. can)
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon dill (dried); double the amount if using fresh
- ½ cup bread crumbs ( or panko crumbs; or crumbled saltines)
- 2 tablespoons celery finely chopped (about one large stalk)
- 3 tablespoons red onion finely chopped
- 2 whole eggs lightly beaten
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 cup oil (vegetable, corn, canola)
Remoulade Sauce
- ½ cup ketchup
- ½ cup mayonnaise
- 1 teaspoon paprika , smoky
- 1 teaspoon relish , sweet pickle relish (optional)
- 1 teaspoon Worcestershire sauce
- salt to taste
Instructions
Make the Croquettes
- Drain liquid from canned salmon
- Place salmon on saucer and gently remove skin and bones
- Place salmon in medium bowl
- Lightly beat egg; pour into bowl with salmon
- Add remaining ingredients; combine well
- Using a ½ cup measuring cup; place salmon into measuring cup, pat down till firm; gently remove patty from cup
- Once all patties are formed, place in refrigerator for at least 15 minutes
- Heat cast iron skillet with about 1 cup of oil; heat till almost at the smoking point
- Using a spatula, place salmon patties in hot oil; turn heat down to medium
- Cook salmon patties about 3-4 minutes per side or until they are golden brown
- Place on paper towel to drain
- Serve with remoulade sauce
Make the Remoulade Sauce
- Combine ketchup and mayonnaise in small bowl
- Add relish and paprika; taste
- Salt to taste
Notes
- This recipe makes about five ½-cup portions of salmon croquettes; you can make them smaller by using ¼ cup measuring cup if you like them smaller
- The amount of oil in this recipe is based on a 12" cast iron skillet; if you use a smaller skillet, you might not need as much oil; you want about ½ inch of oil in the skillet
- If you use a smaller skillet, cook the salmon croquettes in batches
Nutrition
♥ If you make this recipe, please comment and rate below! Thank you!
Sandra says
Love this recipe! I only use red salmon. My preference!
Anecia says
Thank you!