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I love quick and tasty meals. Salmon croquettes are perfect for a fast seafood dinner. They’re crispy and delicious when you’re in a hurry.
I make these golden-brown patties with canned salmon in just 25 minutes. They taste great with bell peppers, cilantro, and panko breadcrumbs. You’ll love these salmon patties so much, you’ll forget they came from a can!
Try them with tartar sauce for a meal that’s both tasty and looks great. Let’s make your weeknight dinners easy with this simple canned salmon recipe.
Exact Ingredients List (+ Possible Substitutes)
I love making salmon croquettes with simple things from my pantry. The ingredients I use are easy to find and can be used in many ways. Here’s what I always have on hand:
- Canned salmon (14 oz)
- Panko breadcrumbs (1/2 cup)
- All-purpose flour (1/4 cup)
- Diced bell peppers (1/4 cup)
- Garlic powder (1 tsp)
- Salt (1/2 tsp)
- Black pepper (1/4 tsp)
- Egg (1 large)
- Mayonnaise (2 tbsp)
- Worcestershire sauce (1 tsp)
- Chopped cilantro (2 tbsp)
- Vegetable oil for frying
If you’re missing some ingredients, don’t worry. You can use fresh cooked salmon instead of canned. If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers will work. And, you can use any neutral-flavored oil for frying.
This recipe is very flexible. You can change the seasonings to your liking. Swapping out ingredients won’t affect how good your salmon croquettes taste. So, get creative and make this recipe your own!
Instructions
Now we have our ingredients ready. Let’s start making the salmon patty recipe. I’ll show you how to make salmon croquettes that are crispy outside and tender inside.
- In a large bowl, mix the flaked salmon, breadcrumbs, eggs, and seasonings until well combined.
- Form the mixture into small patties, about 2 inches in diameter.
- Heat oil in a skillet over medium heat for pan-frying fish cakes.
- Cook the patties for 2-3 minutes on each side until golden brown.
If you prefer baking, preheat your oven to 400°F. Place the croquettes on a lined baking sheet and cook for about 20 minutes, flipping halfway through. They’re done when the internal temperature reaches 165°F.
I love the versatility of these salmon croquettes. You can pan-fry for a quick meal or bake them for a healthier option.
The key to perfect salmon croquettes is not overmixing the ingredients. This keeps the patties light and prevents them from becoming too dense. With these simple steps, you’ll have delicious fish cakes ready to serve in no time!
Tips, Tricks & Storing
I love making salmon croquettes ahead for quick meals. They’re great for busy days. I keep them in the fridge for up to two days. This makes a tasty meal always ready.
Reheating salmon cakes is easy. I use the oven or skillet to keep them crispy. I make sure they’re safe to eat by heating them to 165°F. They taste even better the next day!
- Store in an airtight container in the fridge
- Reheat in oven or skillet for best results
- Use a meat thermometer to check internal temperature
- Enjoy within 1-2 days for optimal freshness
These tips make salmon croquettes perfect for meal prep. I make a batch on Sunday and enjoy them all week. It saves time without losing taste or quality.
“Salmon croquettes are my secret weapon for quick, nutritious meals. They’re just as delicious reheated as they are fresh off the stove!”
Recipe Variations & Serving Suggestions
I love to try new things with salmon croquettes! Sometimes, I add chopped celery or bell peppers. These add crunch and taste.
For more flavor, I add a little cayenne or smoked paprika. These changes make meals fun and tasty.
My top picks for sides are buttered rice and crisp salads. On easy mornings, I enjoy croquettes with fluffy biscuits for breakfast.
For salmon patties, try them on mini buns with lettuce and tomato. Or, serve them on wilted spinach for a light meal. Always have homemade tartar sauce ready. It’s great with these tasty croquettes.