Easy Salmon Croquettes Recipe
Mar 04, 2021, Updated Jan 18, 2026
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Salmon croquettes are delicious, easy to make, and a great way to use up leftover salmon. They come together with simple ingredients, keep really well in the fridge, and are perfect for both lunch and dinner. Crispy on the outside and tender on the inside, these croquettes are satisfying, versatile, and always a crowd-pleaser.
If you’ve never tried salmon croquettes, you’re in for a treat. This recipe is simple, made with pantry staples, and tastes amazing. Whenever I have leftover Mediterranean baked salmon or grilled salmon, I either make salmon patties or these croquettes!
Table of Contents
Ingredients
- Salmon – You can use raw salmon, canned salmon, or leftover cooked salmon for this recipe. If using raw salmon, simply bake it in the oven, similar to a baked salmon fillet.
- 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, I use two large eggs.
- Spices – I use paprika, garlic powder, mustard and salt to season the croquettes. These spices add flavors but are subtle enough that the salmon can shine.
- Green onions – The addition of green onions brings some freshness and bright flavor to the dish. Alternatively, you can use parsley or cilantro is preferred.
- 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.
How To Make Salmon Croquettes
Cook the potatoes until fork-tender. If you’re not using leftover or canned salmon, bake or air fry the salmon and let it cool completely, then flake it with a fork.
In a large bowl, mash the boiled potatoes using a potato masher or a fork. Add the flaked salmon, eggs, and seasoning, followed by the chopped green onions and breadcrumbs.
After chilling, remove the bowl from the fridge. Scoop about 2 tablespoons of the mixture and, using wet hands, shape it into a small cylinder. Repeat with the remaining mixture.
Heat some oil in a pan over medium heat. Once the oil is shimmering, place the croquettes in the pan and sear for about 3 minutes on one side. Flip and cook on the remaining sides until golden brown all around.
Recipe Tips
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 oil should be enough to sear a whole batch of these salmon croquettes. Using just a little bit of 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.
Baking: 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.
What To Serve with Salmon Croquettes
These croquettes make a delicious appetizer or tapas that you can serve alongside Spanish tortilla, pan con tomate, 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.
Storage and Make Ahead Instructions
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.
If you’re planning to make these salmon croquettes ahead of time, it’s best to prepare the mixture and keep it refrigerated for up to 1 day until you’re ready to cook. You can also freeze these croquettes before cooking. Prepare the mixture, shape it into cylinders, and place them on a parchment-lined baking sheet. Freeze for 1 hour, then transfer the croquettes to a freezer-safe bag and store for up to 3 months.
They can be cooked straight from frozen, just be sure to keep the pan over medium heat. The cooking time will be slightly longer, so allow a few extra minutes for them to cook through.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Salmon Croquette Recipe
Ingredients
- 4 russet potatoes, peeled and washed
- 15 oz salmon, cooked, canned or leftovers
- 2 large eggs
- 3 green onions, chopped
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp mustard
- 1/3 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.
- If you're not using canned or leftover salmon, bake (375 degrees F for 20-25 minutes) or air fry the salmon (350 degrees F for 15 minutes) and let it cool completely, then flake it with a fork.
- Add in cooked salmon, eggs, paprika, salt, garlic powder, mustard, green onions and breadcrumbs. Mix well until all the ingredients are incorporated. The mixture will be sticky, but don't add more breadcrumbs.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Well we haven’t eaten them yet, but it made such a big batch for just the two of us. I was wondering how you felt about freezing 2 of the 3 containers before I sear them?
They would keep well in the freezer! I would place them on a baking sheet, let them freeze for one hour and then transfer to a freezer safe bag and freeze. Hope this helps!
Would airfrying be a cooking option? Would they brown using this method or the oven method? Would I need to spray with oil for either method?
Thank you
Spray the croquettes with olive oil and air fry for 15-20 minutes at 380. Enjoy!
What’s in the bowl that you serve with the croquettes? Can you give us the recipe for that? I definitely want to try your hints for making them tomorrow!
It’s grainy mustard that you can get from almost any supermarket 🙂