Whether you call them salmon croquettes, salmon patties, or salmon cakes, these are one of the best ways to use canned salmon. They’re simple, pantry-friendly, and perfect for an easy weeknight meal.
How to make salmon croquettes
First things first: canned salmon is different from canned tuna. It often contains skin and darker sections of meat, and the texture is usually flakier. That said, canned salmon makes excellent croquettes when handled correctly. You can also make this recipe with fresh salmon if you prefer; it’s easy but more costly.
How do I prepare canned salmon?
Open the can and drain the liquid. If you have pets that enjoy it, you can save it for them; otherwise discard it. Transfer the salmon to a bowl and remove the skin—the dark black-and-silver pieces—if you prefer. A brown portion of the flesh is normal and can be left in; it’s still salmon.
Do you need to remove the bones from canned salmon?
No, you don’t have to. The small bones in canned salmon are soft and edible, adding calcium and nutrients. Many people don’t even notice them. If you’re uncomfortable with bones, remove them by hand; this is optional and a personal preference.
Can you eat salmon from the can without cooking it?
Yes. Canned salmon is cooked during processing and is safe to eat straight from the can. That said, I prefer the flavor and texture of fresh salmon when eating it plain. These croquettes are a tasty way to enjoy canned salmon cooked and crisped.
How to keep salmon cakes from falling apart
After forming the patties, chill them in the refrigerator for about 20 minutes. This helps the binding ingredients set and makes the croquettes less likely to fall apart during cooking. It’s optional but helpful if you want sturdy cakes.
Can I freeze salmon croquettes?
Yes. Freeze them before cooking for best results. Place uncooked patties on a parchment- or foil-lined sheet pan and freeze until solid (about two hours). Wrap each patty individually in parchment, foil, or plastic wrap, and store in an airtight container or freezer bag. They’ll keep for up to one month.
How do I cook frozen salmon patties?
Ideally, thaw frozen patties overnight in the refrigerator, then cook as directed below. If you need to cook from frozen, bake them at 425°F on a greased sheet for about 12 minutes, flip, and bake another 8 minutes or until heated through and golden.
Can you make salmon croquettes in an air fryer?
Yes. Air frying is a quick way to get a crisp exterior with less oil. Place patties in a single layer, spaced apart, and cook at 375°F for about 10 minutes or until golden and heated through.
What sides go well with salmon cakes?
- Sauteed spinach
- A fresh green salad
- Pasta with a lemony cream sauce
- Risotto
- Rice varieties such as Carolina Gold Rice
📖 Recipe
Salmon Croquettes
Recipe from basilandbubbly.com
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Ingredients
Salmon Croquettes
- 1 can salmon 14.8 ounces
- 2 eggs
- 1 cup panko or breadcrumbs
- 3 Tablespoons dill fresh (or ¾ teaspoon dried)
- ½ cup onion diced
- 1 green onion sliced
- ¾ cup frying oil canola or vegetable, only if pan-frying
Dijon Sauce
- 2 Tablespoons Dijon mustard
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 Tablespoon maple syrup or honey
- 1 Tablespoon capers roughly chopped
Instructions
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In a large bowl, combine panko, eggs, dill, onion, and green onion until evenly mixed. Gently fold in the salmon, leaving a few chunks intact for texture.
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Form the mixture into six patties and place them on a plate or sheet pan. Refrigerate for 20 minutes or up to two days to help them hold together.
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While the patties chill, make the Dijon sauce by combining the sauce ingredients in a small bowl. Cover and refrigerate until serving.
To Pan Fry
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Heat ¾ cup frying oil in a heavy skillet over medium-high heat. Add the patties and cook without moving for about 3 minutes, then flip and cook 3–4 more minutes until golden and cooked through.
To Cook in the Air Fryer
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Lightly spray the air fryer basket or rack with oil. Arrange the patties in a single layer, not touching, and air fry at 375°F for about 10 minutes until browned and heated through.
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Serve warm or chilled with a dollop of Dijon sauce.
Notes
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