Baked Salmon Croquettes

Baked salmon croquettes

The Spruce 

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
599 Calories
31g Fat
41g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 599
% Daily Value*
Total Fat 31g 40%
Saturated Fat 12g 62%
Cholesterol 117mg 39%
Sodium 749mg 33%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 13%
Protein 37g
Calcium 253mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Croquettes are small, crispy ovals or cylinders made of vegetables, fish, or meat that are minced and mixed with a thick white sauce. Normally, they are coated in egg and breadcrumbs and deep fried. This recipe, however, calls for baking the salmon croquettes, making them a bit healthier than the traditional version.

This recipe is also made easy by using canned salmon and works beautifully to make mini-croquettes, the perfect appetizer for parties. They are so delicious on their own, you may not even want any tartar sauce. Plan ahead to refrigerate the mixture before forming into patties and baking, or prepare the mixture a day in advance.


  • 1 pound salmon (canned)
  • 1 cup milk (less as needed)
  • 1 cup breadcrumbs (fine, seasoned)
  • 1/4 cup Parmesan cheese (freshly grated)
  • 1/4 cup onion (minced)
  • 1/4 cup red bell pepper (minced)
  • 1/4 cup celery (minced)
  • 1/4 cup butter
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon hot chile sauce (or to taste)
  • 1 tablespoon lemon juice (fresh)
  • 2 tablespoons chives (chopped)
  • 1/2 teaspoon dill weed (dried)
  • Optional: tartar sauce
  • Optional: lemon wedges

Steps to Make It

  1. Gather the ingredients.

    Ingredients for baked salmon croquettes
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  2. Drain the liquid from the canned salmon into a measuring cup.

    Drain salmon
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  3. Add enough milk to measure 1 cup.

    Add milk
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  4. Flake the salmon into a large bowl, and pick it over for any large bones. Set aside.

    Flake salmon into bowl
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  5. In a separate bowl, whisk together breadcrumbs and Parmesan cheese. Set aside.

    Whisk together breadcrumbs and Parmesan cheese
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  6. Gently sauté onion, red bell pepper, and celery in the butter until softened but not browned.

    Saute onion and pepper
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  7. Whisk in the flour until smooth, and cook for 1 minute, stirring constantly.

    Whisk in flour
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  8. Add the milk mixture while continuing to stir, and cook until thickened. Remove from heat.

    Add milk mixture
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  9. Stir in the flaked salmon, hot sauce, lemon juice, chives, dill weed, and 1/2 cup of the breadcrumb mixture.

    Stir in flaked salmon
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  10. Refrigerate the salmon mixture until firm. If you want, you can make this dish in advance, reserving the mixture until you are ready.

    Refrigerate the salmon mixture
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  11. Preheat oven to 400 F. Line a shallow baking sheet with nonstick foil, and spray with oil.

    Line a baking sheet
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  12. Divide chilled salmon mixture into 8 portions, and form into patties.

    Divide chilled salmon mixture
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  13. Place remaining breadcrumb mixture on a shallow plate.

    Place breadcrumbs on plate
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  14. Coat both sides of the salmon patties with the crumbs, and place on prepared baking sheet 2 inches apart. Spray the tops lightly with oil.

    Coat both side with crumbs
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  15. Bake 20 to 25 minutes or until golden brown.

    Bake until golden
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  16. Serve with tartar sauce and lemon wedges, if desired.


  • You can use this same recipe to make mini-croquettes for appetizers. Instead of making patties, roll the salmon mixture into 1 1/2-inch balls. Place 1-inch apart on prepared pans. Bake as above.