Salmon Croquettes With Tartar Sauce

Salmon Croquettes
Salmon Croquettes. Lauri Patterson E+/Getty Images
  • Total: 45 mins
  • Prep: 20 mins
  • Cook: 25 mins
  • Yield: 4 Servings

These salmon croquettes will quickly become a family favorite. They make an excellent meal with peas and roasted potatoes or fries, and don't forget the coleslaw. 

The tartar sauce is similar to a remoulade sauce, and it is absolutely delicious with any fried fish or seafood. Make the tartar sauce an hour or so in advance for best flavor.


  • 1 can (15 oz) pink salmon, drained and flaked, reserve juice
  • 1 egg, lightly beaten
  • 1/2 cup sifted all-purpose flour
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped
  • green onions
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup juice from drained salmon
  • 1 teaspoon baking powder, heaping
  • salt, to taste
  • oil for deep frying
  • Tartar Sauce (optional):
  • 1 cup mayonnaise
  • 1 heaping tablespoon finely chopped sweet pickle, such as bread and butter pickles
  • 1 tablespon capers, rinsed and drained, coarsely chopped
  • 1 tablespoon minced onion, or about 1 teaspoon grated
  • 1 tablespoon chopped fresh dill or parsley

Steps to Make It

  1. Melt shortening in a heavy skillet. The fat should be about 3/4-inch to 1-inch deep.

  2. Mix the flaked salmon with the egg; stir in the flour. Add pepper, green onions, and Worcestershire sauce.

  3. Mix baking powder into the salmon juice and whisk until foamy. Pour into salmon mixture and mix with a fork.

  4. Drop by small spoonfuls into hot fat and fry until golden brown, turning to brown both sides. This will take about 3 to 5 minutes per side.

  5. Drain the croquettes on a wire rack, sprinkle lightly with salt, and serve hot with tartar sauce, if desired.

Tartar Sauce

  1. In a small bowl combine the mayonnaise, chopped pickle, capers, minced or grated onion, and chopped fresh dill or parsley. Blend well with a fork.

  2. Cover the bowl and refrigerate until serving time.

Tips and Variations

Add a tablespoon or two of fresh chopped dill or parsley to the salmon mixture.

Instead of tartar sauce, serve the croquettes with dill sauce, a Louisiana remoulade sauce, or cocktail sauce.

For a quick, creamy dill sauce, saute 1 tablespoon of minced shallot or onion in a pan in about 1 tablespoon of butter. Add 2 tablespoons of fresh chopped dill, 1 tablespoon of fresh chopped parsley, and 3/4 cup of heavy cream. Bring to a boil. Remove from the heat and add salt and pepper, to taste.

Make them slider-size and serve with toasted slider buns for delicious sandwiches with lettuce leaves, tartar sauce, and fries and coleslaw on the side.

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