Are you looking for a quick dinner idea? Try our salmon croquettes it's quick, easy, and economical--making good use of canned salmon. These little patties are packed with protein, so they're going to fill you up.
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Ingredients
The ingredients for our salmon croquettes are easy to find pantry staples. Let's talk about some of the key ingredients.
- Meat: We used canned pink wild caught salmon, flaked.
- Binder: We used one lightly beaten egg.
- Filler: We used cracker crumbs such as whole wheat Ritz.
- Seasonings: We used Worcestershire sauce, salt and black pepper.
- Fat: We used full fat mayonnaise such as Duke's.
Questions
What are salmon croquettes?
They are patties that are made from flaked salmon, onions, egg, bread or cracker crumbs, and spices. They are usually pan fried in a skillet until they are golden brown.
Are they good for you?
Patties made from canned salmon have lots of protein, vitamin B and D, omega 3 fatty acids, and calcium from the crushed bones. To make the croquettes healthier, bake them instead of pan frying them.
Can they be baked?
Yes, place the patties on a parchment-lined baking tray and bake them at 350 F for 10 to 12 minutes per side or until golden brown.
How many carbs are in this recipe?
Our recipe has only 9.5g carbs for two patties and 2 teaspoons of lemon dill sauce. For more nutritional information, scroll down to the bottom of the recipe card.
Can you reheat this?
Yes, you can. If you pan fried them, they will taste best the first day. To help revive their crispiness, place the patties on a baking tray and bake for 10 minutes each side at 375 F. You can cover them with foil for the first 10 minutes if you choose.
How long do they last in the fridge?
Cooked croquettes can last for up to 3 days in the fridge.
Can you freeze these patties?
Yes, it is best to place them on a parchment-lined baking tray and freeze them until they are firm. Wrap each patty in plastic wrap, and then place them in a freezer bag for up to one month. Remember to freeze the patties before they are cooked.
How do you keep them from falling apart?
There is more than one technique to use to keep your patty intact.
- If it is too dry, add some water or reserved liquid from the salmon can.
- Finely chop any vegetables (onion and peppers) in the patties.
- Make sure you used enough binder, like egg or mayo.
- Chill the mixture for 15 to 30 minutes before shaping the patties.
- Let the first side cook until golden brown before gently flipping the patty.
What extenders should I use?
- breadcrumbs, like panko
- crackers, like saltines or Ritz
- cornmeal
- almond meal
- mashed potatoes
- rolled oats
- corn flakes
What is an alternative binder for egg replacement?
Replace the egg with mayo, white sauce, or a flax-and-water mixture.
Is canned salmon cooked?
Yes, it is cooked. Some people like to throw out the skin and bones, but many people choose to leave them in for extra calcium. You just need to mash them with a fork and you won't taste them in the patties.
What do you do with leftovers?
If you have leftovers, make a sandwich with the patty being the centerpiece. Add some lemon dill sauce and some crunchy lettuce and you'll be all set for a delicious lunch. You can also reheat them in the oven or in a skillet along with a fried egg and some cheese grits.
What sides go well with this recipe?
It depends what part of the US you're from. Certain sides are more popular in different regions. Here are some ideas:
- Crunchy arugula or spinach
- Roasted asparagus
- Steamed broccoli
- Boiled green beans
- Steamed rice
- Pan fried potatoes
- Creamed corn
What are some ideas for sauces to serve with this?
- Lemon dill
- Remoulade
- Tartar
- Creamy garlic
- Creamy mustard
What are some ideas for presenting?
- Fresh arugula
- Bed of lettuce
- Lemon wedges or lemon wheels
- Fresh dill
- Curly parsley
- Green onion, cut on the bias
How to Make
Gather all the ingredients for the lemon dill sauce. Chop up the fresh dill and squeeze a lemon.
Put the mayo, sour cream, spices, and lemon juice in a small mixing bowl.
Whisk together until well combined. Cover and chill until ready to serve. After it's chilled, taste and adjust seasonings, if desired.
Gather all the ingredients. Drain and flake the salmon, crush up the Ritz crackers, and mince an onion. For the garnish, wedge a lemon and cut up a green onion on the bias.
Put the salmon, lightly beaten egg, onion, cracker crumbs, mayo, and spices in a large bowl.
Mix the everything together with your hands, just like if you were making hamburger patties.
Form the mixture into 8 balls, roughly 55g each.
Place the balls on a baking tray. If time permits, chill the mixture for 15 minutes before forming into patties.
Shape the balls into patties that are uniform in size and thickness.
Heat up the oil in a skillet set over medium high heat, then swirl the oil so it coats the bottom of the pan really well. Carefully transfer the patties from the baking tray to the hot skillet with a metal spatula.
Cook the patties for 2 to 4 minutes, or until golden brown. Gently flip over the patties to cook the other side until golden brown. Try to flip only once, as cracks can occur in the patties.
Drain the croquettes on a paper towel-lined baking tray.
Serve warm with the lemon dill sauce, lemon wedges, and green onion cut on the bias.
Variations
- Want to add extra vegetables? Try red onions, celery, bell pepper, and fresh parsley.
- Want a different fat to pan fry them in? Try butter, coconut oil, olive oil, or half oil/half butter.
Pro Tips
- Want an extra crunchy crust? Dust with panko breadcrumbs before pan frying.
- Want to bake instead of pan fry? Bake on a cookie sheet for 10 to 12 minutes per side at 350 F.
- Don't want sauce? Squeeze lemon juice over each patty before eating.
- Need ideas to divide the mixture? Use a ¼ cup measuring cup, an ice cream scoop, eyeball it, or preferably use a kitchen scale.
- Is the mixture too dry? Add reserved salmon liquid, water, or mayo to the mixture.
Recommended Tools
- Emeril Lagasse 3-Quart Skillet: this heavy bottomed skillet is one of our most-used pans.
- Wilton 9x13-Inch Cookie Sheet: this warp-resistant baking tray is perfect for holding patties.
- Set of 6 Glass Prep Bowls: these pretty glass bowls are fantastic for storing prepped ingredients.
- Set of 3 Stainless Whisks: these sturdy whisks don't bend out of shape with vigorous stirring.
- Digital Kitchen Scale: measure ingredients easily and accurately with this reliable scale.
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Recipe
Salmon Croquettes
Ingredients
For the Lemon Dill Sauce
- ¾ cup sour cream
- ½ cup mayo
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 2 ½ teaspoons onion powder
- ¾ teaspoon salt
For the Salmon Croquettes
- 14.75 ounce can of pink wild caught salmon, flaked
- 1 egg, lightly beaten
- ¼ cup yellow onion, minced (36g)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cracker crumbs, such as whole wheat Ritz
- 2 tablespoons mayo
- ½ teaspoon Worcestershire sauce
- 3 tablespoons olive oil
For the Garnish
- ¼ cup green onion, cut on the bias
- 1 lemon, wedged with seeds removed
- Fresh dill sprigs
Instructions
Making the Lemon Dill Sauce
- Whisk all the ingredients together in a medium sized bowl.
- Cover and chill in the fridge until ready to serve. Chill for at least 15 minutes.
- Taste and adjust the amount of lemon and dill, if desired.
Making the Salmon Croquettes
- Mix the first 8 ingredients together using your hands.
- Shape the salmon mixture into 8 balls, roughly 50g apiece, and place on a small cookie sheet.
- Flatten into patties that are similar in size, then place back on the cookie sheet. If desired, place the cookie sheet in the fridge for 15 minutes to firm up the patties.
- Pull out two 10-inch skillets and pour 1 ½ tablespoons of olive oil in each one. Turn the heat to medium-high and swirl the oil around to cover the bottom of the pan.
- Gently transfer the salmon patties to the skillet using a metal spatula. Cook each side for 2 to 3 minutes, or until golden brown. Make sure the bottom is cooked before flipping or the patty could crack. Cook the other side for 2 minutes, or until golden brown.
- Drain the croquettes on paper towels.
- Serve warm. Garnish with dill dip, lemon wedges, green onion, and fresh dill. Give each guest a lemon wedge to squeeze on their croquettes.
Notes
- Dust with panko breadcrumbs before pan frying for an extra crunchy crust.
- Bake on a cookie sheet for 10 to 12 minutes per side at 350 F instead of pan frying.
- Squeeze lemon juice over each patty before eating and skip the sauce for lower calories.
- Use a ¼ cup measuring cup, an ice cream scoop, eyeball it, or a kitchen scale to help evenly divide the meat mixture.
- Add reserved salmon liquid, water, or mayo to the mixture, to make it less dry.
Beth
These are awesome! Salmon is one of my favorite fishes, and it is even better with a squeeze of lemon!
Emma
Yes! The tartness of the lemon nicely accompanies the fish. Thanks for commenting!