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5 from 16 votes

Salmon Croquette Recipe Mediterranean Style

Salmon croquettes may sound fancy but they're so easy to make. This salmon croquettes recipe is an easy way to use up leftover salmon and make it into a delicious appetizer or light dinner. 
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: Mediterranean
Servings: 6 servings
Calories: 349kcal


  • 4 russet potatoes peeled and washed
  • 15 oz salmon canned or leftovers (see notes)
  • 2 large eggs
  • 3 green onions chopped
  • ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon mustard
  • cup breadcrumbs
  • 4 tablespoon olive oil


  • 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.



  • 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. 
  • You can use Yukon gold potatoes instead of russet potatoes. 


Calories: 349kcal | Carbohydrates: 31g | Protein: 23g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 129mg | Sodium: 475mg | Potassium: 889mg | Fiber: 2g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 9mg | Calcium: 245mg | Iron: 3mg