Bright, tangy remoulade pairs with these delightful fresh and golden brown salmon croquettes to make a quick, easy, and healthy dinner.
Salmon croquettes are a perfect dinner option, as they’re quick, easy, and inexpensive to make. They’re loved by our whole family, especially me because they are delicious and make dinner time a breeze.
They’re soft, warm, and pan-fried in butter for extra flavor. Fresh lemon juice, red bell pepper, and green onions give these croquettes a burst of fresh flavor, then a pinch of cayenne pepper gives them a little spicy kick at the end.
Salmon Croquettes vs Salmon Patties – What’s the difference?
Salmon patties are actually just another name for salmon croquettes. They are, in fact, one in the same.
Salmon croquettes, or patties, are a popular Southern dish that has been around for decades. It remains a favorite in the south probably because it is so easy and cheap to make, and just as delicious.
What Sauce Goes with Salmon Croquettes?
Salmon croquettes can go well with many sauces. Tartar sauce is one of my favorite sauces with any fish dish. It’s creamy and tangy, and very easy to make with simple pantry ingredients.
The sauce I’m sharing with these salmon croquettes is a version of remoulade sauce, which is similar to tartar sauce with its creamy and tangy flavors. However, it gets its bright flavors from capers, mustard, and herbs.
This remoulade sauce is so flavorful, that I use it sparingly and love how much flavor it still brings to the croquettes. If you’re like my husband and can’t get enough of the sauce, you may want to make a double batch.
How to Make Salmon Croquettes
Step 1: In a small mixing bowl, add all sauce ingredients, including mayo, lemon juice, Dijon mustard, fresh chopped parsley, garlic, and capers. Stir to combine. Then, cover and refrigerate while preparing the salmon croquettes.
Step 2: In a large mixing bowl, add all of the croquette ingredients except for the butter, including salmon, bread crumbs, egg, mayo, lemon juice, Dijon mustard, green onions, red bell pepper, garlic powder, salt, and cayenne pepper. Stir to combine or mix with your hands.
Step 3: Shape salmon mixture into eight (8) patties. Place on a lined baking sheet, and place in the freezer for 30 minutes.
Step 4: After 30 minutes, melt butter in a large skillet over medium high heat. Add half of the salmon croquettes to the hot skillet. Cook 3-5 minutes until lightly browned. Flip the patties and repeat the same on the other side. Repeat for the remaining salmon croquettes, adding more butter if necessary.
Serve together with the sauce and enjoy!
Can you make Salmon Croquettes in the Oven?
Yes! Prepare your croquettes the same way. Instead of freezing, place on a lined baking sheet, then bake at 375°F for about 10 minutes until golden and cooked through.
Can you make Salmon Croquettes in the Air Fryer?
Yes! Prepare salmon croquettes as instructed, including freezing for 30 minutes. After freezing, spray the air fryer basket with oil. Place salmon croquettes in a single layer in the basket (you may need to do this in batches). Cook at 400°F for 6 minutes.
Flip patties over. Spray the basket again. Then cook for an additional 4 minutes at 400°F.
More Salmon Recipes You’ll Love
- Parmesan Garlic Herb Salmon – easy and healthy!
- Mustard Glazed Salmon – sweet and tangy!
- Easy Salmon Burgers – kid favorite!
- Salmon Dip
- 12 ounces salmon (boneless, skinless, cooked, and flaked)
- 1 cup Panko
- 1 egg (beaten)
- 2 tablespoons mayo
- 1 tablespoon lemon juice
- 2 tablespoons minced red bell pepper
- 1.5 teaspoons finely chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne
- 1 to 4 tablespoons butter
- 2 tablespoons mayo
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley (minced)
- 1 garlic clove (minced)
- 1 teaspoon finely chopped capers
- In a small mixing bowl, add all sauce ingredients. Stir to combine. Then, cover and refrigerate while preparing the salmon croquettes.
- In a large mixing bowl, add all of the croquette ingredients except for the butter. Stir to combine or mix with your hands.
- Shape salmon mixture into eight (8) patties. Place on a lined baking sheet, and place in the freezer for 30 minutes.
- After 30 minutes, melt butter in a large skillet over medium high heat.
- Add half of the salmon croquettes to the hot skillet. Cook 3-5 minutes until lightly browned. Flip the patties and repeat the same on the other side. Repeat for the remaining salmon croquettes, adding more butter if necessary.
- Serve warm with sauce.
- Prep the sauce first then pop it in the fridge while you make the croquettes. This will allow the flavors in the sauce to meld together and become extra yummy.
- Be sure to freeze the croquettes for 30 minutes. This will help the croquettes staying together during the frying process. Don’t keep them in the freezer for more than 30 minutes or they won’t cook all the way through.
- To add a little extra spice, add a dash of hot sauce to the remoulade. (There’s a little spice in the salmon croquettes, too, so you may want to taste test first!)
- What kind of salmon to use: I like to use salmon that I cooked and flaked myself OR the pre-cooked kind from the pouch, as I don’t like the skin and bones in the canned version. If you’re okay with the skin and bones in the canned salmon, feel free to use that too, just make sure it’s well drained.
- To make these gluten free, just use gluten free bread crumbs or an equal amount of crushed rice cakes.
- What to serve with salmon croquettes: For a quick, easy, and light dinner serve these with a light salad or some creamy homemade coleslaw. For a comfort food take, try sweet potato mashed potatoes or grits.
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