Salmon Croquettes

Salmon Croquettes are full of flavor, crispy on the outside, and perfectly tender inside. They're easy to make using cooked salmon, breadcrumbs, and herbs, and are ready to serve in just over 30 minutes! Enjoy as a starter or main course with your favorite sides or over a fresh green salad.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 188

Author Kim

Ingredients

1 tablespoon butter
1/2 cup onion finely diced
1/2 cup bell pepper finely diced, any color will do
16 oz cooked salmon (approximately) – when I crumbled it all, I had about 2 1/2 cups of meat
1/4 cup cilantro or parsley chopped
1 large egg
2/3 cup plain bread crumbs divided
salt & pepper to taste
1/2 teaspoon lemon pepper optional
2 tablespoons butter
1 tablespoon light cooking oil

Instructions

In large skillet, melt 1 tablespoon butter. Sauté onions and peppers on medium heat until they become tender, about 5 minutes.
In large bowl, crumble precooked salmon into large chunks. Gently stir in cooked vegetables, cilantro, egg, 1/3 cup breadcrumbs and seasonings until combined.
Divide mixture into equal sized patties. I made 8 medium-sized ones. Once patties are formed, dip each one in remaining 1/3 cup breadcrumbs.
Using the same pan you cooked your vegetables in, heat 2 tablespoons butter and 1 tablespoon oil on medium to medium-high heat. Place your formed patties into hot pan. Fry 2-3 minutes per side or until darker golden brown crispy crust has formed. Once they have completed cooking, serve immediately with tartar sauce or aioli or keep warm in a 200 degree oven.

Notes

Leftovers. In an airtight container in the fridge, these will keep for about 2-3 days. When you’re ready to enjoy them again, pop them back in a skillet on the stovetop and cook for just a few minutes on each side. These will not crisp up as well in the microwave.
Freezing. You can freeze these before or after cooking them. If you’re freezing them before cooking, I would recommend flash freezing, first, on a baking sheet, so they don’t stick together. Then, transfer them to an airtight, freezer-safe baggie or container. In the freezer, they will keep for up to 3 months.
Reheat. No need to thaw. To reheat from frozen, we recommend baking them. Preheat the oven to 450°F, then bake the patties for 15 minutes, flipping halfway through.

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