The Best Salmon Croquettes (2024)

Table of contents

• Why This Recipe Works
• Salmon Croquettes Ingredients
• How To Make Salmon Croquettes
• Dipping Sauce Variations
• Frequently Asked Questions
• What to Pair with Salmon Croquettes
• Other Salmon Recipes You Might Like

Why This Recipe Works

• The combination of breadcrumbs, salmon, egg, parmesan cheese, and capers, give the croquettes and moist and tender texture, and enough flavor that they can be enjoyed on their own.
• It’s kid friendly and a great way to introduce a new way to eat salmon for people who usually dislike the fish.
• It can be paired with healthy sides like brown rice and a salad, or something more casual like french fries.

Salmon Croquettes Ingredients

• Salmon fillet: Look for boneless and skinless salmon fillets. The better the quality of the fish, the better your croquettes will taste, which is why I always use wild caught salmon from Canada or the US. The difference in taste is so obvious, you will never want to eat cheap salmon again.
• Cheese: Freshly grated parmesan cheese adds a fruity and slightly nutty taste to these croquettes. And it’s also packed with umami.
• Breadcrumbs: I like using panko breadcrumbs because they are lighter and less dense than regular breadcrumbs. But feel free to use whatever you have in your pantry.
• Shallot: Shallots are milder and sweeter than regular onions, which is why I tend to like them more. But go ahead and use red or yellow onion if you already happen to have them.
• Egg: You will need a large egg to bind the ingredients together so you can shape them into little logs.
• Worcestershire sauce: This sauce offers a powerful umami flavor that some might say offers a slight sour and sweet taste, and a hint of spice.
• Capers: Capers are known to have a floral tartness. Often compared to having similar qualities as green olives.
• Extra virgin olive oil: The olive oil adds moisture to the croquettes and will also be needed to pan fry them.
• Sriracha dipping sauce: A mix of sriracha sauce, lemon juice, fresh dill, and mayonnaise.

How To Make Salmon Croquettes

1. Gather all of your ingredients and cooking tools.
2. Put the fresh salmon, parmesan cheese, panko breadcrumbs, shallot, worcestershire sauce and egg in a blender or food processor, and blend until all of the ingredients are minced.
3. Transfer mixture to a large mixing bowl and add the capers. Stir well.
4. Rub your hands with a little olive oil and scoop out a heaping tablespoon (golf ball size amount) of mixture. Shape the mixture into a croquette that looks like a mini log. Repeat this step until all the mixture has been used. You should end up with about 10 to 12 croquettes.
5. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the salmon croquettes and cook on each side for 5-6 minutes, or until cooked through. Then transfer croquettes to a plate covered with a paper towel to remove excess oil. Transfer to a serving plate.
6. Combine all the ingredients for the dipping sauce and serve with the croquettes.

Dipping Sauce Variations

These salmon croquettes are so good on their own that they don’t technically need a dipping sauce. But I do love serving them with a spicy sriracha dipping sauce.

However, if sriracha isn’t really your thing, I have two other sauce options I think you will enjoy:

• You can serve the croquettes with atartar sauce. I have a Japanese style which is fruity and tangy, or a classic western style tartar sauce.
• You can mix fresh lemon juice, soy sauce, tobanjan, and sugar, for an Asian inspired meal. The recipe is available here.

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