Croquettes are one of the most popular tapas in Spain and can be made with many ingredients. This salmon croquettes recipe is an easy way to use up leftover salmon and make it into a delicious appetizer or light dinner.
When it comes to salmon recipes, it’s all about flavor and texture. Looking for an easy dinner? Try sheet pan dijon salmon or our quick broiled salmon. Feeling fancy? Crispy orange glazed salmon or pesto salmon is the way to go. This salmon croquette recipe is a great way to add more salmon to your diet. Bonus: kids love them!
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No need to deep fry!
I’m not a big fan of deep frying, so with a little trial and error I came up with this easy salmon croquettes recipe that doesn’t require deep frying. They're pan seared in a little bit of olive oil, just as we do for our salmon patties. This method results in lighter croquettes that are still very tasty!
Ingredients
Salmon - For this recipe, you can either use canned salmon, leftover baked salmon, or marinated salmon. You don’t need to have fancy or expensive salmon to make croquettes since it will be mixed with other ingredients.
Potatoes - Starchy potatoes like russet or Yukon gold work best in this recipe. The potatoes are peeled, boiled, and mashed, then mixed with the salmon.
Eggs - To bind all the ingredients together and prevent the croquettes from breaking apart, we are going to use two large eggs.
Spices and green onion - We use paprika, garlic powder, mustard and salt to season the croquettes. These spices add flavors but are subtle enough that the salmon can shine. The addition of green onions brings some freshness and bright flavor to the dish.
Breadcrumbs - A little bit of breadcrumbs brings the whole mixture together and makes it easy to handle. You can use store-bought or homemade breadcrumbs to make these croquettes.
Tips for tasty croquettes
- Refrigeration: The croquette mixture is best chilled in the fridge for one to two hours. This helps the flavors blend together and makes the mixture sticky and cold enough that you can form it.
- Don’t use too much oil: Two to four tablespoons of olive oil should be enough to sear a whole batch of these salmon croquettes. Using just a little bit of olive oil will make the croquettes crispy but not greasy.
- Shaping: I shaped the croquettes like cylinders, just as I've seen in Spain. You can also shape them into disks. Since the mixture is a bit sticky, it’s best to wet your hands with cold water before shaping the croquettes.
Preparation instructions
Prepare the mixture
In a large bowl, mash boiled potatoes using a potato masher or your food processor. Add the flaked salmon to the potatoes. Add in the eggs and the seasoning. Finish with chopped green onion and breadcrumbs.
Mix well until all the ingredients are well incorporated. The mixture will be sticky and that's how it should be, so resist the urge to add more breadcrumbs. Cover the bowl and refrigerate for one hour.
Shape the croquettes
After one hour, take the bowl out of the fridge and place it on the counter. Take about two tablespoons of the mixture and, using your wet hands, shape it into a cylinder. Repeat this step with the remaining mixture.
Pan sear
Heat some olive oil in a pan over medium heat. Once the olive oil is shimmery, place the croquettes in the pan and sear on one side for about 3 minutes. Flip and sear on the other sides as well until golden brown on all sides.
Serving suggestions
These croquettes make a delicious tapa that you can serve alongside Spanish tortilla or patatas bravas with some homemade aioli. You can also serve these salmon croquettes as a light lunch or dinner with a side of shishito peppers, cucumber tomato avocado salad or Mediterranean salad.
Frequently asked questions
It’s also possible to bake these in the oven. Simply heat the oven to 375°F and line a baking sheet with parchment paper. Place the croquettes on the baking sheet and bake in the oven for 20 to 25 minutes.
Store the leftovers in an airtight container and refrigerate for up to five days. To reheat, you can either microwave them or heat them in the oven at 280°F for 20 minutes until heated through.
Yes! It's best to freeze them uncooked. Make the mixture, shape into cylinders and place on a baking sheet lined with parchment paper. Freeze for one hour and then store in a plastic bag in the freezer for up to 3 months.
Yes. All you need to do is use gluten free breadcrumbs instead of regular breadcrumbs.
Step-by-Step Recipe
Salmon Croquette Recipe Mediterranean Style
Ingredients
- 4 russet potatoes peeled and washed
- 15 oz salmon canned or leftovers (see notes)
- 2 large eggs
- 3 green onions chopped
- ½ tsp paprika
- 1 tsp garlic powder
- ¼ tsp salt
- 1 tbsp mustard
- ⅓ cup breadcrumbs
- 4 tbsp olive oil
Instructions
- Bring a pot of water to boil. Boil the potatoes until fork tender.
- Drain and place the potatoes in a large bowl and mash them using a fork or a potato masher.
- Add in cooked salmon and mix well.
- Add in the eggs and stir.
- Add green onions, paprika, salt, garlic powder, mustard and breadcrumbs. Mix well until all the ingredients are incorporated.
- Cover the bowl and refrigerate for 1 hour.
- After one hour, take the bowl out of the fridge and take about 2 tablespoons of the mixture. Shape it into a cylinder using your hands. Repeat with the remaining mixture.
- Heat 2 tablespoons olive oil in a pan over medium heat and sear the croquettes on one side for 3 minutes. Flip and sear on other sides until golden brown. Add more oil to sear the next batch if needed.
Video
Notes
- You can use canned salmon or leftover baked salmon for this recipe.
- These croquettes make a delicious tapa that you can serve alongside Spanish tortilla or patatas bravas with some homemade aioli. You can also serve these salmon croquettes as a light lunch or dinner with a side of cucumber tomato avocado salad or Mediterranean salad.
- It’s also possible to bake these in the oven. Simply heat the oven to 375°F and line a baking sheet with parchment paper. Place the croquettes on the baking sheet and bake in the oven for 20 to 25 minutes.
- Store the leftovers in an airtight container and refrigerate for up to 5 days. To reheat, you can either microwave them or heat them in the oven at 280°F for 20 minutes until heated through.
