Salmon Croquettes Recipe

Salmon croquettes
LauriPatterson / Getty Images
  • Total: 25 mins
  • Prep: 20 mins
  • Cook: 5 mins
  • Yield: 8 Servings
Nutritional Guidelines (per serving)
343 Calories
5g Fat
61g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 Servings
Amount per serving
Calories 343
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 6%
Cholesterol 35mg 12%
Sodium 679mg 30%
Total Carbohydrate 61g 22%
Dietary Fiber 3g 10%
Protein 11g
Calcium 75mg 6%
*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.)

These delicious salmon croquettes are made with canned salmon, though you can substitute cooked salmon, as long as the bones and skin are removed.

This recipe calls for two cups of cooked rice, so it's great for using up leftover rice or risotto. But you can also use mashed potatoes instead of rice.

Finally, I like to bread these croquettes with a crispy Japanese type of breadcrumbs called Panko. Here's a demo on the standard breading procedure.


  • 2 small (3.75 oz.) cans salmon (or about ½ lb. cooked salmon)
  • 2 cups cooked rice
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 egg, beaten
  • 1 cup flour
  • 1½ cups Panko breadcrumbs
  • 1 teaspoon herbs de provence
  • 1 teaspoon Kosher salt
  • Kosher salt and freshly ground black pepper, to taste
  • Safflower oil (or another high-heat oil) for frying

Steps to Make It

  1. Remove any bones from the salmon. Use a fork to mash the salmon up in a large bowl.

  2. Add the rice, lemon juice, Worcestershire sauce and mix to combine. Add the rice a little bit at a time. The rice ratio is right when you can squeeze a handful of the mixture and it holds its shape without falling apart.

  3. Form the mixture into flat patties. You should be able to make about 8 of them.

  4. In a shallow dish, combine the Panko, herbs, and salt.

  5. Have the flour, egg, and the seasoned Panko ready in three separate shallow pans or dishes.

  6. For each croquette, first dredge it in flour, then dip it in the egg, and finally, coat it in Panko. (See the standard breading procedure.) Chill for 15 minutes.

  7. Heat about ¼ inch of oil in a heavy-bottomed sauté pan. When a few crumbs of Panko sizzle when tossed into the oil, it's hot enough.

  8. Fry the croquettes for a minute or two, until golden brown on the bottom. Flip and repeat. If your pan is small, work in batches rather than overcrowd the pan.

  9. Remove the croquettes, drain excess oil on paper towels, and serve right away.

Serve with a lemon mayonnaise or aioli.