When your taste buds are craving something crispy and tender, this Salmon Croquette Recipe needs to be put on your menu. This is one hearty meal that is oh-so-full of flavor!
Salmon Croquettes are a southern classic. Full of salmon, peppers, onions and seasoning, this versatile dish is sure to be loved by all! This is a great recipe for busy weeknights, but fancy enough for holidays and special events.
What's In This Article
What are Salmon Croquettes?
Some might even refer to them as salmon cakes or a salmon patty, like a crab cake, but with salmon! A salmon burger, but without the bun.
Like crab cakes, seasoning is everything for Salmon Croquettes. This recipe uses a blend of garlic, cilantro (my secret ingredient!), seasoned salt and Worcestershire sauce and is then pan fried for a nice brown crisp.
Salmon croquettes can be served as an entree, side dish or appetizer. If serving as an appetizer, I suggest making them slightly smaller in size.
Salmon patties are also great with your favorite dipping sauce. There are many homemade sauce options available, but here are some of my favorites:
- Use this Sriracha Sour Cream Sauce for zest and tang.
- Homemade Tartar Sauce is another option for this beautiful salmon creation.
- Add fresh lemon juice with wedges or slices.
- If you have kids, ketchup is probably a viable option as a dip for these Salmon Croquettes.
- And of course, Spicy Cocktail Sauce or remoulade are always an option.
- Plain Greek yogurt is also a great and healthier option.
Ingredients
The ingredients for this salmon croquette recipe are pretty simple and some are easily omitted or swapped.
- All-purpose flour– Or other flour alternative to make them gluten-free.
- Yellow Cornmeal- I like the texture of yellow cornmeal, but white cornmeal or even cracker crumbs, like saltine crackers or club crackers, can be used. I highly recommend giving them a quick whirl in the food processor for a fine crumb.
- Canned salmon- Fresh salmon and leftovers can also be used, it just needs to be cooked. Farm raised can be a tad fattier compared to wild salmon fillets and may require more binder (flour or cornmeal).
- Veggies– Red bell pepper and sweet onion- but feel free to use red onion, yellow pepper or green pepper. As long as they are finely minced to blend into the mixture, it is fine. Carrots and celery are also welcome.
- Large Egg– To help it all bind together.
- Worcestershire sauce– For complexity and depth of flavor, a little goes a long way.
- Seasoned salt– Using a seasoned salt adds a little more of a flavor profile than just salt, although that is totally acceptable. Use a coarse kosher salt if going the plain route. Old Bay seasoning is another option for some east coast flare.
- Ground black pepper– Freshly grinding packs the most punch. For a less peppery route, opt for ground white pepper.
- Garlic powder– More subtle than fresh garlic, but still complements. Onion powder can also be swapped.
- Mayonnaise– Another binder. I’ve tried this with sour cream and plain Greek yogurt and while both give a nice tang, they create a fragile product since they don’t have egg to help bind.
- Cilantro– Our secret ingredient- this gives unexpected flavor and oodles of it. If someone doesn’t care for cilantro, omit it or use flat parsley (Italian Parsley) or other fresh herbs like rosemary, thyme or fresh dill.
- Oil for frying – Our original recipe, and many others, call for olive oil to pan fry, but this has a lower smoke point that other neutral oils like canola, peanut or vegetable oil.
Add crushed red pepper flakes or diced jalapenos for more heat and great flavor. A dab of Dijon mustard adds acidity and grated lemon zest, brightness.
How to Cook Salmon Croquettes
Are you ready to jump to the recipe for fried salmon patties and start the process of cooking this delicious meal for your family?
- Gather all the ingredients for the salmon mixture. I like to measure my ingredients out beforehand, that way everything is ready and all I have to do is dump into bowls.
- In a large bowl, you are going to whisk together the flour and cornmeal.
- Go ahead and add bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro, and egg. You will want to mix until well combined.
- From there, you can shape into about 6-8 patties. Heat oil in a large skillet over medium-high heat.
- Once the skillet is hot, go ahead and cook the patties for 2-3 minutes on each side, or until they are a golden brown color.
- Remove them to a paper towel lined plate or a warm oven until you are ready to serve. Serve the salmon croquettes while they are warm and don’t forget your favorite sauce!
Salmon cakes can be made year-round. Because salmon is such an affordable protein, you may find that you really enjoy cooking with it. Let us know what you think of this recipe.
Can I use fresh salmon?
You can use canned salmon or fresh salmon, the choice is yours. I’ve made this recipe with both types and they have both turned out delicious.
If you use fresh salmon, make sure to cook it before you add it to the recipe. Baking it for 10-15 minutes at 350°F should do the trick. Make sure the fibers easily separate with a fork and you are ready to go!
What are the best sides to serve with salmon croquettes?
They are super versatile, so basically anything goes, but here are my favorites.
- Side salad – doesn’t a green salad go with almost anything? My kale salad is always a favorite.
- Side of potatoes – whether the potatoes are baked, fried, or made into fries, this is an excellent option. Try my Cheesy Slow Cooker Potatoes!
- Sauteed veggies – take what veggies you have on hand and sautee them with salt, pepper, and olive oil. So yummy!
- Surf & Turf- or make it a surf and turf with a tenderloin or eye of round roast.
- Dipping Sauces- Yum yum sauce, horseradish sauce, aioli sauce, garlic butter sauce and even cocktail sauce are all good picks. As is a dollop of plain Greek yogurt, sour cream or hot sauce.
Can I freeze salmon cakes?
You can! Make sure they are cooked so they hold together better. Wrap them individually in freezer paper, aluminum foil or plastic wrap. They can stay frozen for up to 6 months.
Can I make salmon cakes ahead of time?
Yep. Either form them and place them in the fridge until you are ready to cook or you can cook them and reheat when ready to serve. Leftover salmon cakes can be stored in an airtight container for up to 3 days. I suggest reheating them in a skillet over medium heat or for 2-3 minutes in an Air Fryer. My husband would even argue that they are better the next day.
Where did salmon croquettes originate from?
If you looked at the word “croquettes” and guessed that it was French, you are correct! They were originally made using beef, and then other variations arose like chicken, salmon and even vegetarian. They were originally made to use up leftover meat pieces, and then became widely popular!
Some folks also call them fish cakes, because really any flaky fish can be swapped in. Next time we are trying them with red snapper. It’s a great way to use up leftovers.
Is canned salmon cooked?
Yes, it is! Canned salmon is just like canned chicken or tuna; it’s already cooked and all you have to do is drain the liquid and you’re ready to go!
What can I substitute for cilantro?
For some, cilantro tastes like soap or dirt. In fact, it is a traceable DNA trait. If you fall into this category, omit the cilantro and replace it with flat leaf parsley.
What can I garnish them with?
My favorites are with chopped cilantro, curly parsley but also scallions (green onions) or chives. A dusting of smoked paprika works well too.
More Salmon Recipes
Salmon cakes care about to become your new best friend. For dinners, appetizers and to take to parties. They are delicious!
Southern Salmon Croquettes
Ingredients
- ½ cup flour
- ¼ cup yellow cornmeal
- 15 ounces canned salmon
- 1 red bell pepper , finely chopped
- ½ cup sweet onion , diced
- 1 large egg , beaten
- 1 teaspoon Worcestershire sauce
- ½ teaspoon seasoned salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ cup mayonnaise
- ¼ cup cilantro , chopped
- Olive oil for frying
Instructions
- In a large bowl whisk together flour and cornmeal.
- Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
- Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
- Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
- Serve immediately with your favorite dipping sauce.
- If you've tried this recipe, come back and let us know how it was!
Oh my goodness yes please. I do love anything made from salmon and these sound like they would be right up my street.
Wowzers! These salmon cakes are so flavorful! I had them with a kale salad and quinoa! It was such a delightful meal! Will definitely be making these again!
This would be perfect to make for brunch for my family. Looking forward to giving this recipe a try.
These sounds really good! I need to start eating some more fish, I just never make it a priority.
Those salmon crquettes look amazing and great for a summer party. I will keep this recipe handy for when I go shopping the next time.
This looks tasty. I’m pretty sure my family would like them. They are all about seafood!
I have always used my Mother’s recipe but wanted to try something new. This recipe was absolutely delicious and so easy. I followed the recipe exactly as written. I will definitely make again. Thank you for sharing.
Thanks for coming to let us know, Donna!
I make salmon patties all the time never use corn meal I use bread crumbs what is the reason for the corn meal I also make them using fresh salmon
Just the way this recipe is written, feel free to use bread crumbs instead, they are both binders. You can also use fresh salmon. These were meant to be easy, so skipping the step of having to cook salmon is a time saver. You can use fresh salmon too.
Absolutely delicious! Used pouches of salmon and parsley instead of cilantro. To die for!
Fabulous! Glad you loved them!
The best salmon cakes ever!!! Very good directions. Thanks. Don’t need to try any other recipes for salmon patties. Can’t be better.
This was so good and tasty! I cooked some fresh salmon filets instead of canned salmon, traded out the cilantro for parsley, and left off bell peppers. It took less than 30 minutes from start to finish. Highly recommended!
Fabulous! And thank you for stopping by to let us know!
Salmon patties: the best I have ever made. I thought I would never say that. I did not have cilantro so it was not in my patties. Yum yum yum!
Yay!!! Love to hear that!
These are AMAZING!
Thank you!
I make these using dill weed in place of cilantro using old bay & sprinkle of Lemmon juice enhances the flavor
Love those modifications! Here in Maryland, we use a lot of Old Bay 🙂
Do you live in Tennessee?
Great to know about adding dill!
Hi Lynn, I do not. I live in Maryland, but have made many trips to TN and have friends there.
I was raised by southern cooks to be a southern cook and I had my doubts about this recipe — the Mayo especially. I substituted celery for bell pepper (I didn’t have a bell pepper.) These were perfectly moist, tender, flavorful, and crispy on the outside.
Yay! Glad we could win you over! Mayo is just egg and oil, so a binder and moisture. Love the idea of celery too- a little snap and crunch!
So good! So easy to make and so flavorful
Don’t mind my drool. These look amazing and are just what I’ve been craving! Can I make it with leftover salmon that I baked in the oven?
Do you have an alternative to the cilantro? I’m not a fan but I want to make these for my family.
Kelly use parsley if you like
Yes, great sub for cilantro!
I love this recipe! It’s super fast and easy to prepare, and it’s done in no time at all. Perfect for a quick and filling dinner, and they can be use for burgers too. 🙂
These are so delicious! Such a delicious use for canned salmon!