I make these salmon croquettes on weeknights when I want something fast, satisfying, and not fussy. Canned salmon keeps the work low, and a few pantry staples turn it into crisp, tender patties that hold together well when you handle them gently. There’s a bright yogurt-based dipping sauce that keeps the whole plate balanced and surprisingly light.
This version leans on Greek yogurt instead of mayo, uses a little Worcestershire and celery salt for depth, and relies on cornmeal or flour for a light crust. The patties are delicate by design; the chilling step and a careful pan fry are what give you the thin, golden shell and soft inside.
Below you’ll find the exact ingredients and step-by-step directions I use. I also include troubleshooting tips, ways to adapt what you have on hand, and storage notes so you can make a batch and enjoy them over a few days.
What You’ll Need
This is a straightforward recipe that leans on a few simple tools and the canned salmon itself. Read through the gear checklist and instructions before you start so everything moves smoothly: mise en place makes a big difference when patties are delicate.
Ingredients
- 15 ounces canned boneless, skinless salmon packed in water — look for a sustainable brand and make sure the bones/skin are removed.
- 2 large eggs — bind the mixture so patties hold together.
- 1 small red bell pepper finely diced — adds color and a mild crunch.
- ½ small white or red onion finely chopped — provides sharpness; red will be a touch sweeter.
- ¼ cup nonfat plain Greek yogurt — moistens and keeps the croquettes tender without heavy mayo.
- 2 teaspoons Worcestershire sauce — brings savory umami.
- 1 teaspoon kosher salt — seasons the whole mixture.
- 1 teaspoon ground black pepper — warms and balances flavors.
- ½ teaspoon celery salt — a classic croquette flavor boost.
- ¼ teaspoon hot sauce — optional; a few drops add brightness.
- 2 tablespoons finely chopped fresh parsley or cilantro — fresh herb lift; parsley is classic, cilantro gives a brighter note.
- ⅓ cup finely ground yellow cornmeal or all-purpose flour — for coating; cornmeal gives a gritty crunch, flour makes a smoother crust.
- 1 tablespoon extra virgin olive oil divided (for cooking the patties) — cook in two halves so the pan stays hot between batches.
- ½ cup nonfat plain Greek yogurt — base for the dipping sauce.
- 2 teaspoons freshly squeezed lemon juice — bright acid for the sauce.
- 1 teaspoon Dijon mustard — gives the sauce a gentle tang.
- Pinch kosher salt — to taste in the sauce.
- 2 to 3 dashes hot sauce — optional; adds heat to the sauce if you like.
- ½ tablespoon chopped fresh parsley cilantro, or basil (optional) — herbs for the sauce; pick one you enjoy.
Salmon Croquettes: How It’s Done
- Drain the 15 ounces canned salmon very well and place in a large mixing bowl. Flake the salmon with a fork as you add it to the bowl; remove any remaining bones or skin if present.
- Lightly beat the 2 large eggs in a separate small bowl.
- To the bowl with the salmon, add 1 small finely diced red bell pepper, 1/2 small finely chopped white or red onion, 1/4 cup nonfat plain Greek yogurt, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1/2 teaspoon celery salt, 1/4 teaspoon hot sauce (optional), and 2 tablespoons finely chopped fresh parsley or cilantro. Add the beaten eggs.
- Use a fork to mix the salmon and remaining ingredients until evenly combined. The mixture will be moist; break up any large chunks of salmon as you mix.
- Pour 1/3 cup finely ground yellow cornmeal or all-purpose flour into a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and set it next to the cornmeal.
- Shape the salmon mixture into 8 even patties. To shape each patty, squeeze lightly with your hands to form a compact patty and discard any small amount of liquid that may come out. Press gently but firmly so the patties hold together; they will feel loose and delicate.
- Lightly coat both sides of each patty in the cornmeal or flour, shaking off excess, and place the coated patties on the prepared sheet pan.
- Cover the sheet pan tightly with plastic wrap and refrigerate the patties for at least 15 minutes or up to 1 day.
- While the patties chill, make the dipping sauce: in a medium bowl whisk together 1/2 cup nonfat plain Greek yogurt, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, a pinch of kosher salt, 2 to 3 dashes hot sauce (optional), and 1/2 tablespoon chopped fresh parsley, cilantro, or basil (optional). Refrigerate the sauce if you will not serve it within 30 minutes.
- Heat 1/2 tablespoon extra virgin olive oil in a large nonstick skillet over medium heat until the oil is hot and shimmering. Swirl the pan to coat.
- Place as many patties as fit in a single layer without touching (do not overcrowd). Cook 3 to 4 minutes on the first side until the underside is crisp and golden, then gently flip and cook 3 to 4 minutes on the second side until golden and cooked through. Handle patties gently—they are delicate.
- After the first batch, add the remaining 1/2 tablespoon extra virgin olive oil to the skillet, swirl to coat, and cook the remaining patties the same way. If patties begin to stick, add small additional amounts of oil as needed.
- If desired, keep cooked croquettes warm in a 250°F oven while you finish remaining batches. Serve hot with the prepared dipping sauce.
Why You’ll Love This Recipe
These croquettes are quick to assemble and forgiving to make. The canned salmon does the heavy lifting: it’s already cooked, flaked, and full of flavor. The mix of Greek yogurt and egg keeps them tender; cornmeal or flour gives a satisfying exterior that contrasts with the soft interior.
They’re great for weeknight dinners, light lunches, or a simple appetizer. The dipping sauce is easy but brightens each bite—lemon and Dijon cut through the richness and the yogurt keeps it from feeling heavy.
If You’re Out Of…
If you don’t have exactly one ingredient, you can usually swap for something already listed in the recipe:
- If you don’t have finely ground yellow cornmeal, use all-purpose flour for the coating; it gives a smoother crust.
- If you don’t have parsley, swap in cilantro for the mix or basil in the sauce—the recipe lists these exact options.
- Hot sauce is optional in both the croquettes and sauce; omit it if you prefer no heat.
- If your canned salmon has a little liquid left, drain it well; the recipe expects very well-drained fish.
Gear Checklist
Gather these tools before you start so you can move quickly:
- Large mixing bowl
- Small bowl for beating eggs
- Shallow dish (pie plate or similar) for cornmeal/flour
- Fork for flaking and mixing
- Sheet pan and parchment paper
- Plastic wrap for chilling
- Large nonstick skillet
- Spatula (thin, flexible for gentle flipping)
- Measuring cups and spoons
Watch Outs & How to Fix
Patties fall apart
These croquettes are intended to be slightly delicate. If they’re disintegrating in the pan, a few fixes: press them more firmly when shaping, let them chill longer (up to 1 day), or add an extra small beaten egg if your mixture seems especially wet. Also make sure you coat them well in the cornmeal or flour—the coating helps the exterior form.
Patties stick to the pan
Use a well-heated nonstick skillet and the recommended oil in two stages. Don’t overcrowd the pan; give each patty room. If one batch sticks, add a little more oil before the next. Let the underside get golden before you try to flip—waiting pays off.
Too wet mixture
Drain the canned salmon aggressively and discard any excess liquid squeezed from the formed patties. If the mix still feels too loose, refrigerate it uncovered for 15–30 minutes, or add a tablespoon at a time of the coating (cornmeal or flour) until it firms up enough to shape.
Make It Your Way
Keep the base the same and tweak to suit your palate:
- Herbs: parsley gives classic flavor; cilantro brightens; a little chopped basil in the sauce shifts it toward Mediterranean notes.
- Coating: cornmeal adds texture; flour gives a silkier crust. Either works—choose by mouthfeel.
- Heat level: add or omit hot sauce according to taste. A few dashes in the sauce or the mix are enough to notice.
Chef’s Rationale
I favor Greek yogurt here for two reasons: it keeps the mixture moist without heavy oil, and it creates a lighter dipping sauce than mayonnaise-based versions. Worcestershire and celery salt are small but purposeful additions—Worcestershire adds umami, celery salt echoes classic seafood seasoning and pairs well with lemon and Dijon in the sauce.
Chilling is critical. Because canned salmon is already cooked and the mixture is fairly wet, the short refrigeration firms the patties and makes them manageable in the pan. The two-stage oil method prevents the pan from cooling too much between batches and keeps the patties from absorbing too much oil.
Keep It Fresh: Storage Guide
Refrigerate leftover cooked croquettes in an airtight container for up to 3 days. Reheat gently in a 350°F oven or in a skillet over medium-low heat so they warm through without losing crunch. The sauce will keep in the fridge for 3–4 days.
If you want to freeze, flash-freeze the uncooked patties on the sheet pan until firm, then transfer to a sealed freezer bag for up to 1 month. Thaw in the fridge before cooking and proceed as directed. Cooked croquettes can also be frozen, but texture may change slightly upon reheating.
Your Questions, Answered
Can I use salmon with skin or bones?
The recipe calls for boneless, skinless canned salmon. If you have salmon with skin or bones, remove skin and any large bones before using; small, soft bones are edible but take them out if you prefer not to notice them.
Can I bake them instead of frying?
Baking isn’t in the source directions, so I follow the pan-fry method for the classic crust and quick cooking. If you choose to bake, expect a softer exterior; you can try a brief broil at the end to crisp the surface, but watch closely.
How do I know when they’re done?
Cook until both sides are golden and the interior is hot, about 3 to 4 minutes per side as directed. Because the salmon is already cooked, you’re primarily developing crust and warming through.
Final Thoughts
These salmon croquettes are a dependable, quick dish that delivers texture and bright flavor with minimal effort. They work well on their own with a salad, tucked into a bun, or served as a starter. Stick to the steps—especially draining the salmon and the chilling step—and you’ll be rewarded with crisp, tender croquettes every time.
Make the dipping sauce while the patties chill. It’s an easy touch that keeps the whole plate fresh and lively. Enjoy, and tweak the herbs and heat to make this recipe your own.
Salmon Croquettes
Equipment
- Large Mixing Bowl
- Small Bowl
- shallow dish (pie plate)
- Sheet Pan
- Parchment Paper
- nonstick skillet
- Spatula
- Plastic Wrap
- Oven
Ingredients
Ingredients
- 15 ouncescanned boneless skinless salmon packed in water*look for a sustainable brand and make sure the bones/skin are removed
- 2 large eggs
- 1 small red bell pepperfinely diced
- 1/2 small white or red onionfinely chopped
- 1/4 cupnonfat plain Greek yogurt
- 2 teaspoonsWorcestershire sauce
- 1 teaspoonkosher salt
- 1 teaspoonground black pepper
- 1/2 teaspooncelery salt
- 1/4 teaspoonhot sauceoptional; I used Tabasco
- 2 tablespoonsfinely chopped fresh parsley or cilantro
- 1/3 cupfinely ground yellow cornmeal or all-purpose flour
- 1 tablespoonextra virgin olive oildivided for cooking the patties
- 1/2 cupnonfat plain Greek yogurt
- 2 teaspoonsfreshly squeezed lemon juice
- 1 teaspoonDijon mustard
- Pinchkosher salt
- 2 to 3 dasheshot sauceoptional
- 1/2 tablespoonchopped fresh parsleycilantro or basil (optional)
Instructions
Instructions
- Drain the 15 ounces canned salmon very well and place in a large mixing bowl. Flake the salmon with a fork as you add it to the bowl; remove any remaining bones or skin if present.
- Lightly beat the 2 large eggs in a separate small bowl.
- To the bowl with the salmon, add 1 small finely diced red bell pepper, 1/2 small finely chopped white or red onion, 1/4 cup nonfat plain Greek yogurt, 2 teaspoons Worcestershire sauce, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1/2 teaspoon celery salt, 1/4 teaspoon hot sauce (optional), and 2 tablespoons finely chopped fresh parsley or cilantro. Add the beaten eggs.
- Use a fork to mix the salmon and remaining ingredients until evenly combined. The mixture will be moist; break up any large chunks of salmon as you mix.
- Pour 1/3 cup finely ground yellow cornmeal or all-purpose flour into a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and set it next to the cornmeal.
- Shape the salmon mixture into 8 even patties. To shape each patty, squeeze lightly with your hands to form a compact patty and discard any small amount of liquid that may come out. Press gently but firmly so the patties hold together; they will feel loose and delicate.
- Lightly coat both sides of each patty in the cornmeal or flour, shaking off excess, and place the coated patties on the prepared sheet pan.
- Cover the sheet pan tightly with plastic wrap and refrigerate the patties for at least 15 minutes or up to 1 day.
- While the patties chill, make the dipping sauce: in a medium bowl whisk together 1/2 cup nonfat plain Greek yogurt, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, a pinch of kosher salt, 2 to 3 dashes hot sauce (optional), and 1/2 tablespoon chopped fresh parsley, cilantro, or basil (optional). Refrigerate the sauce if you will not serve it within 30 minutes.
- Heat 1/2 tablespoon extra virgin olive oil in a large nonstick skillet over medium heat until the oil is hot and shimmering. Swirl the pan to coat.
- Place as many patties as fit in a single layer without touching (do not overcrowd). Cook 3 to 4 minutes on the first side until the underside is crisp and golden, then gently flip and cook 3 to 4 minutes on the second side until golden and cooked through. Handle patties gently—they are delicate.
- After the first batch, add the remaining 1/2 tablespoon extra virgin olive oil to the skillet, swirl to coat, and cook the remaining patties the same way. If patties begin to stick, add small additional amounts of oil as needed.
- If desired, keep cooked croquettes warm in a 250°F oven while you finish remaining batches. Serve hot with the prepared dipping sauce.
Notes
TO BAKE IN THE OVEN(will be drier than stovetop method but certainly very edible!): Preheat the oven to 400 degrees F. Arrange the patties on the baking sheet as directed (no need to refrigerate). Mist the tops with nonstick spray. Bake in the center of the oven for 8 minutes. Remove the pan from the oven, gently flip the patties, and coat the other side with nonstick spray. Return to the oven and continue baking until the croquettes are golden and cooked through, about 8 to 10 minutes more.
TO STORE: Refrigerate croquettes in an airtight storage container for up to 2 days.
TO REHEAT: Very gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Place croquettes on a parchment-lined baking sheet and freeze until solid. Transfer the frozen croquettes to an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
