Baked Salmon Croquettes

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 02/2/22
Baked salmon croquettes

The Spruce 

Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
387 Calories
20g Fat
19g Carbs
33g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 387
% Daily Value*
Total Fat 20g 26%
Saturated Fat 10g 48%
Cholesterol 133mg 44%
Sodium 636mg 28%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 33g
Vitamin C 17mg 84%
Calcium 477mg 37%
Iron 2mg 10%
Potassium 575mg 12%
*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.

Ingredients

  • 1 pound canned salmon

  • 1 cup milk, or as needed

  • 1 cup fine seasoned breadcrumbs

  • 1/4 cup freshly grated Parmesan cheese

  • 1/4 cup minced onion

  • 1/4 cup minced red bell pepper

  • 1/4 cup minced celery

  • 1/4 cup unsalted butter

  • 1/3 cup all-purpose flour

  • 3/4 teaspoon hot chile sauce, or to taste

  • 1 tablespoon freshly squeezed lemon juice

  • 2 tablespoons thinly sliced chives 

  • 1/2 teaspoon dried dill weed

  • Tartar sauce, for serving, optional

  • Lemon wedges, for serving, optional

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.

Tip

  • 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.