Let’s rescue canned salmon from its sad, forgotten corner of the pantry.
These salmon croquettes are crispy on the outside, tender on the inside, and taste nothing like cafeteria food. They’re cheap, fast, and legitimately craveable. Serve with hot sauce, remoulade, or just a squeeze of lemon. Dinner in 20 minutes. You’re welcome.
Drain and Flake
Open salmon cans. Drain liquid completely. Remove any large bones or skin (or mash them in—they’re edible and calcium-rich).
Flake salmon with a fork in a large bowl.
Mix It Up
Add breadcrumbs, eggs, onion, mayo, lemon juice, garlic powder, and seasoning.
Mix until just combined. Don’t overmix—you want flaky, not pasty.
Form Patties
Shape mixture into 8 patties, about ½-inch thick.
Coat each patty lightly in extra breadcrumbs.
Heat the Pan
Heat oil in a large skillet over medium heat.
Test with a breadcrumb—it should sizzle immediately.
Fry ‘Em Up
Cook croquettes in batches, 3-4 minutes per side, until golden brown and crispy.
Drain on paper towels.
Serve Hot
Sprinkle with salt immediately. Serve with lemon wedges, tartar sauce, or hot sauce.
Summary
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Yield: 8 croquettes (4 servings)
Difficulty: Easy
Storage Notes
Refrigerate:
Cooked croquettes keep in an airtight container for up to 3 days. Reheat in a skillet or air fryer—not the microwave (soggy danger).
Freeze (Uncooked):
Form patties, freeze on a baking sheet, then transfer to a bag. Cook from frozen, adding 2-3 minutes per side.
Pro Tip:
These are not air fryer friendly from raw (they fall apart). Stick to pan-frying for the crunch.
