salmon croquettes
Crispy on the outside, tender on the inside—these salmon croquettes are a quick, budget-friendly meal or appetizer. Perfect for using leftover salmon or pantry staples!
Ingredients
- 14 oz cooked salmon canned, fresh, or leftover, flaked
- 1 cup breadcrumbs panko or gluten-free
- 1 large egg or flax egg for vegan
- 2 tbsp mayonnaise or Greek yogurt
- 1 lemon zest + 1 tbsp juice
- 1 tsp Old Bay seasoning or ½ tsp paprika + ½ tsp garlic powder
- ¼ cup fresh parsley or dill chopped
- Salt and pepper to taste
- 3 tbsp oil for frying
Instructions
- Mix Ingredients: In a bowl, combine salmon, breadcrumbs, egg, mayo, lemon zest/juice, herbs, and seasonings. Gently fold—don’t overmix!
- Shape Patties: Scoop 2-tbsp portions, roll into balls, flatten into ½-inch thick patties. Chill 5 mins for firmer texture.
Cook:
- Pan-Fry: Heat oil in a skillet over medium. Fry patties 3-4 mins per side until golden.
- Bake: 400°F for 15 mins, flipping halfway.
- Air Fry: 375°F for 10 mins, spray with oil.
Notes
- Storage: Freeze uncooked patties for up to 3 months. Cook straight from frozen!
- Crispier Texture: Use panko breadcrumbs and chill patties before frying.
- Dietary Swaps: For gluten-free, use almond flour. For vegan, swap egg with flax and mayo with mashed avocado.