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Salmon Croquettes

Light flavorful salmon cakes with hints of dill.
Prep Time10 mins
Cook Time10 mins
Refrigeration time15 mins
Total Time35 mins
Course: Entree
Cuisine: American, Southern
Keyword: Fish Entrees, Salmon
Servings: 5 1/2 cup salmon patties
Author: Anecia Hero - SmartyPantsKitchen
Cost: $5



  • 1 large can pink salmon (14.75 oz. can)
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon dill (dried); double the amount if using fresh
  • 1/2 cup bread crumbs ( or panko crumbs; or crumbled saltines)
  • 1 stalk celery finely chopped
  • 3 tablespoons red onion finely chopped
  • 1 whole egg lightly beaten
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup oil (vegetable, corn, canola)


  • 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 1/2 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 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


  • This recipe makes about fiveĀ  1/2 cup portions of salmon croquettes; you can make them smaller by using 1/4 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 1/2 inch of oil in the skillet
  • If you use a smaller skillet, cook the salmon croquettes in batches