Dinner

Salmon Croquette Recipe

ByMaya Quinn February 13, 2026February 13, 2026

Introduction

Salmon croquettes are a delicious and comforting dish that combines flaky salmon with creamy mashed potatoes and savory seasonings. They make for a perfect snack or a light meal, crispy on the outside and tender inside.

A white plate filled with golden-brown croquettes, each one cylindrical and crispy with a crunchy texture visible on the outside; inside, small green pieces suggest some vegetables mixed in. The croquettes are stacked unevenly, showing their slightly rough and toasted surface with some darker spots. In the background, there is a small green mint leaf for garnish, adding a fresh pop of color. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 russet potatoes (peeled and washed)
15 oz salmon (cooked, canned, or leftovers)
2 large eggs
3 green onions (chopped)
1/2 tsp paprika
1 tsp garlic powder
1/4 tsp salt
1 tbsp mustard
1/3 cup breadcrumbs
4 tbsp olive oil

Instructions

Step 1: Bring a pot of water to a boil. Add the peeled and washed potatoes and boil until they are fork tender, about 15-20 minutes.
Step 2: Drain the potatoes and transfer them to a large bowl. Mash them thoroughly using a fork or potato masher until smooth.
Step 3: If not using canned or leftover salmon, bake the salmon at 375°F (190°C) for 20-25 minutes or air fry at 350°F (175°C) for 15 minutes. Let it cool completely, then flake it with a fork.
Step 4: Add the cooked salmon, eggs, paprika, salt, garlic powder, mustard, chopped green onions, and breadcrumbs to the mashed potatoes. Mix well until all ingredients are fully combined. The mixture will be sticky; do not add extra breadcrumbs.
Step 5: Cover the bowl and refrigerate the mixture for 1 hour to help it firm up.
Step 6: After chilling, remove the bowl from the fridge. Take about 2 tablespoons of the mixture and shape it into a cylinder using your hands. Repeat with the remaining mixture.
Step 7: Heat 2 tablespoons of olive oil in a pan over medium heat. Place the croquettes in the pan and sear on one side for 3 minutes. Flip and sear the other sides until golden brown. Add more oil as needed when cooking additional batches.

Tips & Variations

For a crunchier coating, roll the croquettes in extra breadcrumbs before frying.
Try adding fresh herbs like dill or parsley for extra flavor.
Use smoked salmon for a richer, smokier taste.
You can substitute russet potatoes with Yukon Gold for a creamier texture.

Storage

Store cooked salmon croquettes in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet over medium heat to maintain their crispiness. They can also be frozen for up to 1 month; thaw in the refrigerator before reheating.

How to Serve

A white oval plate holds a neat pile of about a dozen browned, golden croquettes with a crispy texture, arranged mostly in two overlapping rows at the center. To the front right of the croquettes, a small clear glass bowl contains grainy mustard sauce. Around the bowl and to the plate’s edge, bright green parsley sprigs add freshness, and a small bunch of shiny red cherry tomatoes on the vine rests next to the mustard. Above the plate, there is a dark wooden bowl full of coarse salt with a tiny wooden fork resting inside it, and a small white bowl of golden olive oil sits to the right. A gold fork lies on a beige cloth napkin on the left side, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh?

Yes, canned salmon works well in this recipe and makes it quick and convenient. Make sure to drain it well before mixing.

How can I make the croquettes less sticky?

Chilling the mixture for an hour helps firm it up. Avoid adding too many breadcrumbs as it can dry out the croquettes; instead, rely on chilling and careful handling when shaping.