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Salmon Croquettes. Doesn’t that sound like a fun, fancy thing to try for dinner tonight? They’re made with mostly pantry ingredients, with a crisp outside and tender inside.

Salmon croquettes on a plate

Although “croquette” might sound refined and complicated (because doesn’t every French word?), salmon croquettes are straightforward to make.

To make them more budget-friendly and quicker to prep, I use canned salmon.

Keep a few cans of salmon and tuna stashed in your pantry, and you can pull together a fast, healthy, and legitimately tasty dinner on the fly (these Avocado Tuna Cakes and the Salmon Cakes in my cookbook are perfect examples).

Canned salmon is widely available, even if you don’t have easy access to fresh seafood.


For another easy appetizer recipe that uses already prepared salmon, Salmon Dip pleases a crowd with hot smoked salmon.

A plate of salmon croquettes with dip

Further—and this is key—these croquettes do not taste like they use canned salmon.

  • Spices, herbs, and colorful vegetables add flavor and freshness to salmon croquettes.
  • A crispy crust on the outside gives them a tantalizing texture and southern vibes.

Salmon Croquettes vs. Salmon Patties

Since I love this Salmon Patties recipe, I spent some time digging into the difference between a salmon patty and a croquette.

  • Salmon croquettes are a southern take on a salmon patty.
  • “Salmon patties” is a more general term and doesn’t necessarily dictate a particular profile of spices or herbs.
  • Croquettes are more typically southern (I still remember the Louisiana salmon croquettes I ate in New Orleans) and thus typically include more southern-inspired spices.
  • Croquettes are lightly breaded to create a crispy crust. Dredging the salmon with cornmeal or with flour creates that tasty exterior.
  • Croquettes are typically made with canned salmon. (For a patty with fresh salmon, check out Salmon Burgers.)
Healthy salmon croquettes with dip

How to Make Salmon Croquettes

While either Pan Seared Salmon or Baked Salmon in Foil is our usual weeknight go-to, this salmon croquettes recipe breathes variety into a dinner routine, and has surprisingly little prep time.

  • Instead of deep-frying the croquettes, I lightly pan fry them with oil (I like olive oil over vegetable oil but you can use vegetable for a more neutral flavor).
  • The pan fry vs. deep fry approach keeps them healthy, with less calories, saturated fat, and cholesterol.
  • Thanks to the cornmeal, the croquettes still developed a scrumptiously crisp crust.

The Ingredients

  • Canned Salmon. Canned salmon is incredibly easy to use for recipes like this one, and it’s just as healthy as fresh salmon. It’s rich in protein, omega-3 fatty acids, and vitamins.
  • Eggs. How do you keep salmon croquettes from falling apart? Eggs are the answer! They help bind all the ingredients together to form perfect patties.
  • Bell Pepper + Onion. I snuck a couple veggies into the croquettes for beautiful color, southern flavor, and added nutrition.
  • Greek Yogurt. Greek yogurt helps make the patties creamy on the inside and gives them a hint of tanginess. It’s a healthy swap for mayonnaise.
  • Worcestershire Sauce. A dash of Worcestershire adds umami goodness.
  • Hot Sauce. Gives just the right amount of heat without making this recipe spicy. Feel free to kick it up a notch if you please.
  • Celery Salt. Salty and unexpectedly wonderful.
  • Fresh Parsley. For a touch of freshness. Cilantro would also be tasty here.
  • Cornmeal. Cornmeal creates the scrumptious crispy exterior for the croquettes.

Substitution Tip!

If you’d rather make salmon croquettes with flour or with panko breadcrumbs, you can swap it for the cornmeal.

  • Salmon Croquettes Sauce. Greek yogurt, fresh lemon juice, mustard, hot sauce, and herbs create a sauce that’s a little tangy, zippy, and creamy all at the same time. You’ll never want tartar sauce again.

The Directions

Fish in a bowl
  1. Drain the salmon.
A whisked egg in a bowl
  1. Beat the eggs.
Recipe ingredients in a mixing bowl
  1. Add all the croquette ingredients (except the cornmeal) to the large bowl with the salmon.
The ingredients for salmon croquettes being stirred together in a bowl
  1. Mix until combined.
A salmon croquette being rolled in cornmeal
  1. Create 8 salmon patties, and coat them in the cornmeal.
Salmon croquettes on a baking sheet
  1. Place the patties on a parchment-lined baking sheet in the refrigerator for at least 15 minutes.
A dip being made in a bowl
  1. Prepare the dipping sauce.
Patties in a skillet
  1. Cook the salmon croquettes in a large skillet over medium heat for 3 to 4 minutes per side until golden brown. Drain on paper towel. ENJOY!

Baking Croquettes

I tested cooking the croquettes on the stovetop and in the oven. Overall, we greatly preferred the pan-fried croquettes over the baked salmon croquettes.

  • The pan-fried croquettes stayed much more tender on the inside, while the baked croquettes were more prone to drying out.
  • That said, if you want to go totally hands-free, you can bake croquettes instead. They still have great flavor, if not 100% optimal. I’ve included notes in the recipe below.

Storage Tips

  • To Store. Refrigerate croquettes in an airtight storage container for up to 2 days.
  • To Reheat. Very gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
  • To Freeze. Place croquettes on a parchment-lined baking sheet and freeze until solid. Transfer the frozen croquettes to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Easy salmon croquettes on a plate

Leftover Ideas

While you may not immediately think of salmon croquettes for breakfast, they’re delicious served alongside eggs. Pair them with my Egg White Frittata or Egg Muffins and Fruit Salad for a scrumptious spread.

What to Serve with Salmon Croquettes

Salmon croquettes sides can include anything from starchy vegetables like potatoes, to green vegetables, crisps salads, or even eggs for a breakfast version.

Simple salmon croquettes with dip

Recommended Tools to Make this Recipe

The Best Nonstick Skillet

This high-quality, oven-safe nonstick skillet is perfect for making a myriad of different recipes. Cleanup will be a breeze!

Salmon croquettes are the unexpected, healthy, and super satisfying recipe your weeknight back pocket didn’t know it needed.

Frequently Asked Questions

Are these Salmon Croquettes Gluten Free?

Yes, this recipe is gluten free as written. I do recommend double-checking the labels of your Worcestershire sauce and hot sauce to ensure both are certified gluten free. Be sure to dredge the salmon croquettes with cornmeal, not flour.

Can I Prepare the Salmon Croquettes in Advance?

Yes, you can meal prep these salmon croquettes. Prepare the patties (through Step 5) up to 1 day in advance. Cover and store them in the refrigerator until you’re ready to cook.

Can I Make Salmon Croquettes with Fresh Salmon?

Yes, you can use fresh salmon for this recipe. Make sure the salmon is pre-cooked, flaked, and free of bones and skin.

Salmon Croquettes

4.36 from 14 votes
Salmon croquettes—a southern take on salmon patties with a golden, crispy crust—are easy and budget friendly, thanks to canned salmon.

Prep: 30 minutes
Cook: 6 minutes
Total: 50 minutes

Servings: 8 croquettes



  • 15 ounces canned boneless, skinless salmon packed in water* look for a sustainable brand and make sure the bones/skin are removed
  • 2 large eggs
  • 1 small red bell pepper finely diced
  • 1/2 small white or red onion finely chopped
  • 1/4 cup nonfat plain Greek yogurt
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon hot sauce optional; I used Tabasco
  • 2 tablespoons finely chopped fresh parsley or cilantro
  • 1/3 cup finely ground yellow cornmeal or all-purpose flour
  • 1 tablespoon extra virgin olive oil divided (for cooking the patties)


  • 1/2 cup nonfat plain Greek yogurt
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch kosher salt
  • 2 to 3 dashes hot sauce optional
  • 1/2 tablespoon chopped fresh parsley cilantro, or basil (optional)


  • Drain the salmon well and place in a large mixing bowl.
  • Lightly beat the eggs in a separate bowl.
  • To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.
  • With a fork, mix until evenly combined.
  • Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.
  • Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they’ll cook up fine! Place the patties on the baking sheet as you go.
  • Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.
  • While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won't be serving within 30 minutes.
  • To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn't large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.



  • *Depending upon the size of salmon cans available at your store, you may have a little more or less than 15 ounces if you use the full amount in the cans; err on the side of a little more salmon, vs. less (for example, if your store carries 6-ounce cans, use 3 for 18 ounces of salmon total vs. 2 for only 12 ounces salmon total).
  • TO BAKE IN THE OVEN (will be drier than stovetop method but certainly very edible!): Preheat the oven to 400 degrees F. Arrange the patties on the baking sheet as directed (no need to refrigerate). Mist the tops with nonstick spray. Bake in the center of the oven for 8 minutes. Remove the pan from the oven, gently flip the patties, and coat the other side with nonstick spray. Return to the oven and continue baking until the croquettes are golden and cooked through, about 8 to 10 minutes more.
  • TO STORE: Refrigerate croquettes in an airtight storage container for up to 2 days.
  • TO REHEAT: Very gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Place croquettes on a parchment-lined baking sheet and freeze until solid. Transfer the frozen croquettes to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 8), without dipping sauceCalories: 143kcalCarbohydrates: 7gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 85mgPotassium: 285mgFiber: 1gSugar: 1gVitamin A: 647IUVitamin C: 21mgCalcium: 171mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Thank you, Erin, for a fantastic recipe and reminding me of a childhood meal that my grandmother (who raised me) made for me and my great-grandfather. Your recipe is much healthier than my grandmother’s so I appreciate your time in creating it! Thank you for the recipe and the memory flashback, I hadn’t thought about salmon croquettes in many years.5 stars

  2. I think this is a recipe my Hubs would like. Can you suggest a canned salmon to use? I’ve bought some one time and it looked so gross, I just threw it away & haven’t bought any since.

    1. Hi Deb! I don’t have one in particular but you could try wild plant pink salmon (not sure if it is sold in sizes of 15 ounces) Hope this helps!

  3. I’m a huge fan, and I love all your recipes! I’ve been wanting to try these, but I wondered if you’ve tried in an air fryer?

  4. Awesome recipe.. I used herb flavored bread crumbs and deep fried the croquettes.. sooo good. Definitely will stick to this recipe.5 stars

  5. I loved these! I did not have celery salt, but added 1 celery stock. I followed the rest of the recipe, pan frying them. Delish! Looking forward to introducing my grands to them!5 stars

  6. I hope they turn out to support all these 5 star reviews. I’ve never in my life had wetter patties to deal with. Followed the recipe exactly and drained the salmon really well. Fingers crossed.

    Update: And nope they didn’t. I have about three usable croquettes – and the rest of the pan is deconstructed croquettes. Will be going back to my old recipe.

    Disappointed.2 stars

    1. I’m sorry to hear you had trouble with the recipe, Anne. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it! It sounds like maybe it needed more of the liquid to be squeezed out while shaping them. You can also bake them, this will make them drier.