Salmon Croquettes
Prep Time
10 mins
Cook Time
10 mins
Refrigeration time
15 mins
Total Time
35 mins

Light flavorful salmon cakes with hints of dill.

Course: Entree
Cuisine: American, Southern
Keyword: Fish Entrees, Salmon
Servings: 5 1/2 cup salmon patties
Author: SmartyPantsKitchen
  • 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)
  1. Drain liquid from canned salmon

  2. Place salmon on saucer and gently remove skin and bones

  3. Place salmon in medium bowl

  4. Lightly beat egg; pour into bowl with salmon

  5. Add remaining ingredients; combine well

  6. Using a 1/2 cup measuring cup; place salmon into measuring cup, pat down till firm; gently remove patty from cup

  7. Once all patties are formed, place in refrigerator for 15 minutes

  8. Heat cast iron skillet with about 1 cup of oil; heat till almost at the smoking point

  9. Using a spatula, place salmon patties in hot oil; turn heat down to medium

  10. Cook salmon patties about 3-4 minutes per side or until they are golden brown

  11. Place on paper towel to drain

  12. Serve with remoulade sauce

Recipe Notes