Incredibly Crispy Salmon Croquettes (A Perfect Easy Appetizer)
There is a special kind of magic in transforming simple, everyday pantry staples into an appetizer that is both incredibly delicious and surprisingly elegant. If you’re looking for that perfect recipe, the one that feels a little bit fancy but is secretly budget-friendly and easy, then you have to meet my absolute favorite: these incredible…
There is a special kind of magic in transforming simple, everyday pantry staples into an appetizer that is both incredibly delicious and surprisingly elegant. If you’re looking for that perfect recipe, the one that feels a little bit fancy but is secretly budget-friendly and easy, then you have to meet my absolute favorite: these incredible Salmon Croquettes. Forget dry, bland fish cakes. These are a different breed entirely. We’re talking a moist, savory, and flavor-packed interior made from canned salmon, zesty scallions, and a hint of Cajun spice. That tender filling is then coated in a shatteringly crisp, golden-brown panko crust that is completely irresistible. And the finishing touch? A cool, creamy, and tangy homemade remoulade sauce that you can whip up in minutes. The first time I made these, I was shocked at how a simple can of salmon could be transformed into something so spectacular. They are the perfect, versatile dish—serve them as a show-stopping appetizer at your next party or alongside a simple green salad for a fantastic light dinner.
Why These Crispy Salmon Croquettes Are a Must-Make!
- Pantry-Friendly Perfection: This recipe is a true pantry hero, using canned salmon and a handful of simple staples to create something extraordinary.
- Shatteringly Crispy Panko Crust: The secret to that incredible, audible crunch! Using panko breadcrumbs instead of regular breadcrumbs or cornmeal guarantees the perfect golden, crispy exterior.
- Flavor-Packed & Incredibly Moist: With scallions, onion, Cajun seasoning, and Dijon, the inside is just as delicious as the outside. These are anything but bland.
- The Remoulade is a Game-Changer: The quick, homemade remoulade sauce is the perfect tangy, creamy companion to the rich, savory croquettes. Don’t skip it!
- Versatile & Easy: These can be shaped into classic oblong croquettes or simple round patties, and the process is straightforward and fun, making them perfect for any occasion.
Recipe Snapshot
| Prep Time | 35 minutes (includes chilling) |
| Cook Time | 20 minutes |
| Total Time | 55 minutes |
| Servings | 8-10 croquettes |
| Calories | 577 kcal per serving |
| Course | Appetizer |
| Cuisine | American, Southern-Inspired |
| Method | Frying |
Your Pantry-Perfect Shopping List
You might be surprised to find you already have most of what you need to create this fantastic appetizer!
→ For the Salmon Croquettes
- Self-Rising Flour: 2/3 cup. This helps to bind the croquettes and give them a light texture.
- Flavor Boosters: Worcestershire sauce, hot sauce (optional!), Dijon mustard, and garlic powder.
- Aromatics: Thinly sliced scallions and a finely chopped onion for a fresh, savory bite.
- Canned Salmon: One 14.75-ounce can, drained well. The star of our show!
- Eggs: 2 large ones, one for the mixture and one for the breading.
- Cajun or Creole Seasoning: For that signature warm, savory spice.
- Panko Breadcrumbs: 3/4 cup. The key to our super-crispy crust.
- Canola Oil: For frying.
→ For the Creamy Remoulade Sauce
- Mayonnaise: 1 cup, the creamy base of our sauce.
- Capers & Cornichons: For a briny, tangy, acidic pop of flavor.
- Sweet Paprika: For color and a mild, sweet peppery flavor.
Let’s Get Frying! Your Step-by-Step Guide to Crispy Perfection
This is a fun and easy process. The key is to chill the mixture before shaping to make it easy to handle.
Phase 1: Make the Filling & the Sauce (Time: ~10 mins + 30 mins chilling)
First, we’ll mix our flavorful salmon base and whip up the tangy remoulade while the filling chills.
- Mix the Croquette Base. In a medium bowl, gently combine the self-rising flour, Worcestershire sauce, hot sauce (if using), Dijon, garlic powder, scallions, well-drained salmon, chopped onion, one of the eggs, and 1 teaspoon of the Cajun seasoning. Season with 1 teaspoon of salt and several grinds of black pepper. Stir with a fork until just combined.
- Chill the Mixture. Place the bowl in the refrigerator and chill for at least 30 minutes and up to 1 hour.
Why it matters: This crucial step makes the mixture much less sticky and easier to shape, and it helps the croquettes hold together perfectly during frying. - Make the Remoulade. While the salmon mixture chills, prepare the remoulade sauce. In a small bowl, combine the mayonnaise, chopped capers, sweet paprika, finely chopped cornichons, cornichon brine, and the remaining 2 teaspoons of Cajun seasoning. Stir well and set aside.
Phase 2: Shape and Bread the Croquettes (Time: ~10 minutes)
Now for the fun part! It’s time to turn our chilled mixture into beautifully coated croquettes.
- Set Up Your Breading Station. You’ll need two small, shallow bowls. Lightly beat the remaining egg in one bowl. Place the panko breadcrumbs in the other.
- Shape the Croquettes. Using a 1/4 cup measuring cup as a scoop, portion out the chilled salmon mixture. With lightly floured hands, shape each portion into an oblong croquette about 2 inches long (or a simple round patty).
- Coat in Panko. Working one at a time, dip a shaped croquette into the beaten egg, then roll it in the panko, gently pressing to ensure the crumbs adhere all over. Place the finished, breaded croquettes on a large plate.
Phase 3: Fry to Golden-Brown Perfection (Time: ~10 minutes)
This is the final transformation, where our croquettes get their signature golden, crispy crust.
- Heat the Oil. Heat the canola oil in a large skillet over high heat until it reaches 350°F on a deep-fry thermometer. If you don’t have one, test the oil by dropping in a small crumb of panko; it should sizzle vigorously.
- Fry in Batches. Carefully place the croquettes into the hot oil, making sure not to overcrowd the pan. Cook for 2 to 3 minutes per side.
Visual Cue: They’re ready to flip when they have a deep, beautiful golden-brown and crispy crust. - Drain and Serve. Use a slotted spoon or tongs to transfer the cooked croquettes to a paper towel-lined plate to drain any excess oil. Let them cool slightly, then serve warm with the delicious remoulade sauce on the side.
WiseRecipes’ Top Tips for the Best Salmon Croquettes!
- Don’t Skip the Chilling Step: I can’t say it enough! Chilling the salmon mixture is the most important step for easy shaping and for ensuring your croquettes don’t fall apart in the hot oil.
- Panko is a Must for Crunch: For that signature, shatteringly crispy crust, you must use panko breadcrumbs. Their light, airy texture creates a much crunchier result than regular breadcrumbs.
- Drain Your Salmon Well: Before you even begin, make sure your canned salmon is very well-drained. Any excess liquid can make the mixture too wet and difficult to shape.
- Don’t Crowd the Pan: Frying in small batches is key to maintaining the oil temperature. If you add too many croquettes at once, the oil temp will drop, and you’ll end up with greasy, not crispy, results.
- Flour Your Hands: A light dusting of flour on your hands before you start shaping the chilled mixture will prevent it from sticking and make the process much cleaner and easier.
Crispy Salmon Croquettes Appetizer Recipe
Ingredients
Equipment
Method
- In a medium bowl, gently combine the flour, Worcestershire, hot sauce, Dijon, garlic powder, scallions, drained salmon, onion, 1 of the eggs, 1 tsp Cajun seasoning, 1 tsp salt, and pepper. Stir with a fork until just combined. Refrigerate for at least 30 minutes.
- Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, paprika, cornichons, cornichon brine, remaining 2 tsp Cajun seasoning, and 1/2 tsp salt in a small bowl. Set aside.
- Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl. Using a 1/4 cup measure, scoop the chilled salmon mixture and shape it into oblong croquettes about 2 inches long.
- Working one at a time, dip each croquette into the egg, then roll it in the panko to coat completely.
- Heat the canola oil in a large skillet over high heat to 350°F. Line a plate with paper towels.
- Carefully place the croquettes in the hot oil in a single layer, without overcrowding. Cook until golden brown, 2 to 3 minutes per side.
- Transfer the cooked croquettes to the lined plate to drain. Let cool slightly and serve warm with the remoulade sauce.
Notes
Creative Twists: Delicious Ways to Customize Your Croquettes!
- Make them Spicy: Add some finely chopped jalapeño to the salmon mixture or a pinch of cayenne pepper to the remoulade for a spicy kick.
- Add Fresh Herbs: A tablespoon of fresh, chopped dill or parsley in the salmon mixture would be a fantastic, fresh addition.
- Try a Different Fish: This recipe is also delicious made with canned tuna or even fresh, cooked and flaked salmon.
- Bake or Air Fry Them: For a lighter version, you can bake or air fry the breaded croquettes. Spray them generously with cooking spray and bake at 400°F for 15-20 minutes, or air fry at 375°F for 10-12 minutes, flipping halfway through, until golden and crispy.
- Lemon-Dill Remoulade: Add the zest and juice of half a lemon and a tablespoon of fresh dill to the remoulade for a brighter, fresher flavor.
Keep Them Crispy! Storing & Reheating Instructions
These croquettes are at their absolute crispiest when served fresh, but leftovers are still a wonderful treat!
Storing Leftovers
Store leftover cooked croquettes and the remoulade sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating
The absolute best way to bring back that amazing crunch is to reheat them in an air fryer or a hot oven. Reheat in a 375°F oven or air fryer for 5-8 minutes until they are hot and crispy again. The microwave is not recommended as it will make the crust soft.
FAQs: Your Salmon Croquette Questions, Answered!
Can I use fresh salmon instead of canned?
Yes, absolutely! You would need about 12-14 ounces of fresh salmon. Simply bake or poach it until cooked through, let it cool, and then flake it with a fork before adding it to the mixture.
What is self-rising flour, and can I make my own?
Self-rising flour is simply all-purpose flour that already has baking powder and salt mixed into it. If you don’t have it, you can easily make your own! For this recipe, just use 2/3 cup of all-purpose flour and whisk in 1 teaspoon of baking powder and 1/4 teaspoon of salt.
Why did my croquettes fall apart when frying?
This is almost always because the mixture wasn’t chilled for long enough. The chilling step is crucial for firming up the mixture so it holds its shape. It could also happen if the oil temperature was too low, causing the croquettes to absorb oil and become heavy.
What are cornichons?
Cornichons are small, tart French pickles, also known as gherkins. They add a wonderful, zesty, acidic crunch to the remoulade. You can find them in the pickle aisle of most grocery stores.
These Crispy Salmon Croquettes are a true testament to the power of pantry staples. They are a delicious, satisfying, and wonderfully versatile dish that proves you don’t need expensive ingredients to create an elegant and crowd-pleasing appetizer. I hope you and your guests love every single crunchy, savory bite. Let me know if they become a new favorite in your home in the comments below!
