Crispy salmon croquettes made with canned salmon, bell peppers, and breadcrumbs—golden, flavorful, and perfect for dinner or appetizers.
Why You’ll Love This Recipe
- Quick and easy: Made in just 25 minutes from start to finish.
- Budget-friendly: Uses canned salmon and everyday ingredients.
- Crispy texture: Pan-fried to a golden, crunchy exterior.
- Family favorite: Loved by kids and adults alike.
- Versatile: Serve with tartar sauce, aioli, or over a salad.
- Great for meal prep: Store and reheat beautifully for later meals.
Ingredients
- ½ cup panko breadcrumbs
- ¼ cup all-purpose flour
- ½ green bell pepper, finely diced
- ½ red bell pepper, finely diced
- 3 (5-ounce) cans salmon, drained and flaked
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- ¼ cup chopped fresh cilantro (optional)
- Vegetable oil, for frying
Directions
- In a large bowl, combine the panko breadcrumbs and flour.
- Add in the diced bell peppers, flaked salmon, garlic powder, salt, and pepper. Mix to combine.
- In a separate bowl, whisk together the egg, mayonnaise, Worcestershire sauce, and cilantro.
- Pour the wet ingredients into the dry mixture and stir until fully incorporated.
- Form the mixture into 6–8 equal patties.
- Heat 1–2 tablespoons of vegetable oil in a skillet over medium-high heat.
- Add the patties and cook for 2–3 minutes per side, or until golden and crispy.
- Remove and drain on paper towels. Serve hot with tartar sauce or your favorite dip.
Servings And Timing
- Servings: 6–8 croquettes
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Calories: ~250 kcal per patty
Variations
- Make it spicy: Add a dash of hot sauce or cayenne pepper to the mix.
- Low-carb option: Replace flour and breadcrumbs with almond flour or a gluten-free alternative.
- Cheesy version: Mix in shredded cheddar or Parmesan for extra richness.
- Herb swap: Use parsley, dill, or chives instead of cilantro.
- Air fryer option: Cook at 400°F (200°C) for 10–12 minutes, flipping halfway through.
Storage/Reheating
Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze uncooked patties between parchment layers for up to 2 months.
Reheating:
- Reheat in a skillet over medium heat for 2–3 minutes per side.
- For extra crispness, reheat in an oven at 375°F (190°C) for 10 minutes.
FAQs
Can I use fresh salmon instead of canned?
Yes, just cook and flake the fresh salmon before using in the recipe.
Do I need to remove the bones from canned salmon?
You can, but the bones are soft and edible. Removing them is a personal preference.
Can I bake these instead of frying?
Yes. Bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
Are these croquettes gluten-free?
Not as written, but you can use gluten-free breadcrumbs and flour.
What can I use instead of mayo?
Plain Greek yogurt or sour cream are good substitutes.
How do I keep the croquettes from falling apart?
Make sure the mixture is well-combined and not too wet. Chilling before cooking helps, too.
Can I make these in advance?
Yes, shape and refrigerate the patties for up to 24 hours before cooking.
What dip goes best with salmon croquettes?
Tartar sauce, lemon aioli, spicy mayo, or even a yogurt-dill dip pair well.
Can I make them in the air fryer?
Yes, cook at 400°F for 10–12 minutes, flipping halfway for even crisping.
What sides pair well with salmon croquettes?
Coleslaw, green salad, roasted vegetables, or mashed potatoes make great pairings.
Conclusion
Crispy salmon croquettes are a go-to recipe for anyone who wants a quick, savory, and satisfying dish using simple ingredients. Whether served as a hearty snack or a main course, these flavorful patties are sure to become a staple in your meal rotation. Try them once, and you’ll keep coming back for more.
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Crispy Salmon Croquettes
- Total Time: 25 minutes
- Yield: 6–8 patties 1x
Description
Crispy salmon croquettes made with canned salmon, bell peppers, and breadcrumbs—golden, flavorful, and perfect for dinner or appetizers.
Ingredients
- ½ cup panko breadcrumbs
- ¼ cup all-purpose flour
- ½ green bell pepper, finely diced
- ½ red bell pepper, finely diced
- 3 (5-ounce) cans salmon, drained and flaked
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- ¼ cup chopped fresh cilantro (optional)
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the panko breadcrumbs and flour.
- Add the diced green and red bell peppers, flaked salmon, garlic powder, salt, and pepper. Mix well.
- In a separate bowl, whisk together the egg, mayonnaise, Worcestershire sauce, and cilantro (if using).
- Pour the wet ingredients into the salmon mixture and stir until fully incorporated.
- Shape the mixture into 6–8 equal patties.
- Heat 1–2 tablespoons of vegetable oil in a skillet over medium-high heat.
- Add the patties and cook 2–3 minutes per side, until golden and crispy.
- Drain on paper towels and serve hot with tartar sauce or your favorite dip.
Notes
- Ensure the salmon is well-drained to prevent soggy patties.
- Use a non-stick skillet for even browning and easier flipping.
- Patties can be prepped in advance and refrigerated until ready to fry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 55mg