Salmon Croquettes
- SERVES
- 4
- COOK TIME
- 30 Min
Salmon Croquettes is one of our Test Kitchen's favorite recipes that keeps getting updated with the times. It's a classic but with a bit of a twist!
What You'll Need
- 2 (14-3/4-ounce) cans pink or red salmon, drained, boned, and flaked
- 4 eggs, beaten
- 2/3 cup instant mashed potato flakes
- 2 tablespoons finely chopped fresh parsley
- 1/2 small onion, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup plain bread crumbs
- 4 tablespoons (1/2 stick) butter
What to Do
- In a large bowl, combine all ingredients except the bread crumbs and butter; mix well. Shape into twelve 1/2-inch-thick round patties.
-
Place bread crumbs in a shallow dish; coat each patty completely with bread crumbs.
-
In a large skillet over medium heat, melt 2 tablespoons butter; cook patties in batches 4 to 5 minutes per side, or until golden brown, adding more butter as needed. Serve immediately, or make ahead and rewarm in a low oven just before serving.
Notes
We recommend serving these with our cool and creamy Dill Sauce!
Read NextBaked Fish Scampi
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RachelAnne
Mar 09, 2017
I love the idea of being able to make these at home! They're the type of thing I'd usually order when out at a restaurant, but I'd love making them at home instead.
cindywilsey 827766 5
Oct 01, 2015
I am not a fan of salmon (actually I abhor it). So, I subbed in some white fleshed fish I had baked up - ocean perch or pollock, not sure which, baked up about 3 pounds a couple months ago take some out of the freezer as needed for fish balls. Tired this as a change from the fish balls - which I like quite well. This is a nice change. The texture is great with some tweaking on the seasonings I am sure to find my new recipe for fish croquettes. (Maybe a bit of Old Bay seasoning....)
BeckySue
May 26, 2016
I'm not a big fan of Sam and either but I can eat some in a salmon patty so I took your advice and used the mild white fish for most of the salmon. And then I decided to bake them which was asked in another post. I like putting things in the oven because I don't have to stand there at the stove. I'm usually multitasking, watching kids, so I can't stand at the stove. I pop it in the oven set the timer and everything's good.
Chef Tom
Mar 01, 2014
Made this dish last night. Very good. My wife and I will have it again tonight as the recipe made 6 cakes. Also, it helps to put the cakes in the frig for an hour or so to firm up before you fry them.
BeckySue
May 26, 2016
That's a good idea to put them in the fridge to firm up. It also means you can do some prep ahead of time and have them ready to go. It would especially be helpful then just to pop them into the oven like another post asked.
jos 0544654
Feb 28, 2014
Made this last night- very flavorful and not too fishy. Will do again. Found turning the patties with a spatula and large silicone spoon helped keep the patty together.
lgbooher 0262513
May 02, 2013
I tried these last night and had a hard time with the croquettes as they kept falling apart. Very frustrating. I followed recipe as per instructions. Also the dill sauce was a bit too thick but tasted really good.
razorbacklady2004 6928056
Feb 21, 2013
My favorite recipe I got from a friend years ago: 1 can mashed up salmon (14 oz), 2/4 sleeve unsalted saltine crackers (crushed) and 1/3 cup Hidden Valley ranch bottled dressing. Mix together and let sit about 15+ minutes, form into thin patties (makes 6-8) bake at 350' until patties are lightly browned and firm. This is the basic recipe-I have added onion flakes and dill weed and let the mixture sit to blend the flavors. Great the next day, should you have leftovers. I serve with horseradish sauce, touch of lemon or lime...whatever your choice might be.
mljackson1963 4075 909
Feb 21, 2013
this is the same as my mom's except we added onions and sometimes used cracker crumbs in the mix instead of potatoes as he said don't mess with a tried old recipe we have but always go back to mom's
lmh52bjh 0728022
Feb 21, 2013
are croquettes the same as patties?? for 1 person would cutting ing. half? my printing came out fine.
arlene 5876944
Feb 21, 2013
I would like 2 know why when I've tried tody 2 print recipes the ingredients and half the directions do not Print. I have wasted a lot of paper and ink.
starthru 9755132
Feb 21, 2013
I had my first one come out "weird" too. So I did a PDF copy of the page then printed that...worked perfectly. If you don't have a PDF converter, look online for PrimoPDF... I got it for free
patscats2 9345170
Feb 21, 2013
I make these, call them patties, also like to drizzle lemon juice on them. They are good cold the next day.
llinda3203 2308330
Sep 22, 2012
I make these a lots. I used the red can. they make the best, i add onions, crackers. eggs.,and make sure you mash salmon with the bone in it real good before adding the onions, crackers and eggs. and dont for get to add your seasoning. fry in about half cup oil. olive oil is the best. and much better for you.
miissdot54 9502085
Sep 22, 2012
When fixing salmon (canned) always crush the bone into the salmon (this has the norishmentin it). I add a little rosemary too.
ssuch
Sep 22, 2012
Sounds quite good - Do you think they could be baked instead of fried?
dearcat
Feb 21, 2013
Hi ssuch. Hope you are still reading this. Yes, you can bake this. Instead if making croquettes, make a loaf, in a loaf pan. Mix the same as for the croquettes and, if you like them, add a small can of drained peas to the mixture. When serving, pour the egg sauce over the loaf. (egg sauce is just white sauce with coarsely chopped boiled eggs . Top with a little paprika. My mother made this more than 70 years ago and the recipe was a lot older than that.
BeckySue
May 26, 2016
I like your idea of putting in a loaf pan. That saves me time for making individual balls. Then pop it in the oven and when it comes out and cool I can just slice it up. And if I want smaller slices I'll cut the slices in half because I don't think that it would slice real thinly.
rubybrown 3329500
Feb 22, 2013
Dear dearcat, I am so sorry that you lost all those wonderful old recipes. I cry for your loving memories. Love, Ruby
judysspace 2995762
Sep 05, 2012
I would like to make these but I have fresh-frozen salmon filets that my husband caught this summer. How would I use this in place of canned salmon? There are some bones in the salmon filets so I need suggestions on how to use the filets and easily remove the bones (I've tried with pliers & it is very difficult with my arthritec fingers. It is also very time consuming to try this way). Please help!!
defrangl 6869922
Sep 23, 2012
You may want to poach the salmon. Once cooled the bones will be easier to pull out and the salmon can then be mashed with a fork for the corquettes.
claudias4
Sep 04, 2012
My mother used to make these. My dad loved them.She got the recipe from a cook at Mc Cormick Works( part of International Harvester) She used to serve them with an egg sauce, just a white sauce with chopped hard cooked eggs Soo Good.
dearcat
Feb 21, 2013
Hi Claudias. Thank you. You just reminded me of what I had forgot in making salmon loaf or croquettes. I am 76 and my mother used to make this dish. I used to, but all my old recipes went up in a fire. Some of them were more than 200 years old.
jsmbear1999 901544 9
Sep 29, 2015
So sad to have your old "tried and true" recipes lost in a fire. Must have made you a little sad.
desmatalbert 80449 27
Sep 03, 2012
Oh i love making these; I just change things up a littlt bit like, I add shrimp,diced onion and italian bread crumbs. Soooo good! Make some fried potatoes and onions and corn on the cob!!! Never have any left overs!!!
Member 14885
Dec 12, 2010
My mother used to make these when we were all home, the only difference she sometimes used mackrel in the can and added diced onions as well, they didn't last long. I will try these when my brothers all come to visit.
ravnhwk
Sep 03, 2012
Never tried that canned jack mackrel always wanted to but never knew how to fix ----methinks I will give this a try Thank you for o0penin my eyes
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