Salmon Croquettes
These crispy and golden fried salmon croquettes are made with just three ingredients for a simple yet delicious bite.
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If you grew up in the South, chances are you’ve met these crispy little gems before. Salmon croquettes are the kind of comforting, crispy, budget-friendly dish that brings back memories. They are a childhood favorite of The Husband, who has fond memories of his mom serving these alongside French fries and green beans. They’re old-school in the best way: simple ingredients, quick prep, and a whole lot of great flavor.
Ingredients and tools you will need
My husband was raised by a single working mama who had to keep a tight budget. Therefore, this version of salmon croquettes keeps things to classic pantry staples — no fancy herbs or obscure ingredients. Just canned pink salmon, saltines, an egg, and a hot skillet full of oil.
The crackers soak up the juices from the salmon, creating a soft texture on the inside while the outside fries to golden perfection. The whole thing comes together in under 30 minutes, making it ideal for busy weeknights. It’s also easy to double the batch for feeding a crowd. To make this easy salmon croquettes recipe, you will need:
- 1 (14.75-ounce) can of pink salmon
- 20 saltine crackers
- 1 large egg
- Salt and black pepper, to taste
- Vegetable oil or canola oil for frying
- Large skillet – I prefer a cast iron skillet for frying; however, carbon steel or stainless steel are also good options.
- Mesh colander or strainer
- Large bowl for mixing.
- Thermometer, optional – for measuring the temperature of the oil.
How to make Southern salmon croquettes
- Place the mesh strainer over a bowl. Drain the can of salmon into the strainer, but don’t toss the juice!
- Separate the salmon, removing any skin and visible bones. (Don’t worry if you miss a few — they’re soft and edible.) Discard the skin and bones and set the salmon aside.
- Crumble the saltines into the salmon juice and stir until the cracker crumbs absorb the liquid.
- Crack in the egg and mix it all together until combined.
- Add the cleaned salmon to your cracker mixture and season it well with salt and pepper.
- Form the salmon mixture into patties — about 2 inches wide and ½ inch thick works well for frying.
- Heat the oil in a deep skillet to 375°F. You want enough oil so the patties can float slightly and get evenly crisp.
- Fry in batches, 1–2 minutes per side, until golden and cooked through (internal temp should be 145°F). Don’t overcrowd the pan — it drops the oil temp and makes them greasy.
- Drain the crispy patties on a paper towel-lined plate and season the tops with a pinch of salt and pepper if you like. Serve them with a side of tartar sauce or homemade remoulade sauce for dipping. However, our favorite dipping sauce is Homemade Comeback Sauce. You could even pop these between slider buns for a tasty salmon burger.
Storage instructions
Storage. Place cooled croquettes in an airtight container, layering with parchment paper if stacking to prevent sticking. Consume within four days.
Freezing. Place the salmon cakes on a baking sheet in a single layer. Place the pan on a level surface and freeze until solid. Transfer the croquettes to a freezer-safe bag or container with parchment between the layers. Consume within three months. Thaw completely before reheating.
Reheating. There are several ways to reheat leftover salmon croquettes. First, you can reheat them in a lightly oiled skillet over medium heat for about 3-5 minutes until warmed through and crisp on the outside. Second, bake at 375°F for 10–12 minutes in the oven, flipping halfway. Third, bake at 350°F in the air fryer for 6–8 minutes until crispy. The microwave is not recommended for best texture — the salmon patty will heat up, but you’ll lose the crispy exterior.
Frequently asked questions
The patties won’t hold together if they are too wet or too dry. If your mixture feels too soft to hold its shape, add a few more crushed crackers. If it’s too dry, a splash of milk or water will help.
Drop a small piece of cracker in the oil — if it sizzles and rises to the top, you’re good to go.
Yes. I stuck with canned because it’s more budget friendly. However, fresh salmon can be substituted. Just cook and flake the salmon beforehand. You’ll need about 1½ to 2 cups of cooked flaked salmon to replace the canned version.
It’s totally up to you. The bones are soft, edible, and packed with calcium — but if the texture bothers you, go ahead and remove them. Same with the skin.
Yes! Brush the patties with oil or spray them with cooking spray and bake at 400°F for 15–20 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
A neutral oil with a high smoke point, such as vegetable, canola, peanut oil, or even avocado oil is best.
Definitely! You can form the patties and cover them with plastic wrap or store them in an airtight container the fridge for up to 24 hours before frying. I recommend putting a layer of paper towels underneath to absorb any excess liquid.
Yes, you can absolutely make salmon croquettes in the air fryer. But just like baking these in the oven, they will not be as crisp. Preheat the air fryer to 375°F. I recommend lining the bottom of the air fryer basket with foil or parchment paper and spray with cooking spray. Place the patties in the basket in a single layer (don’t overcrowd). Spray the tops with cooking spray. Air fry for 8–10 minutes, flipping halfway through, until golden brown and cooked through (internal temp should hit 145°F).
Serve salmon croquettes with
Salmon Croquettes
Ingredients
- 1 can (14.75-ounces) pink salmon
- 20 saltine crackers
- 1 large egg
- Salt and pepper to taste
- Oil for frying
Instructions
- Drain the juice from the can of salmon into a mixing bowl.
- Crumble the crackers and add them to the juice. Stir until the crackers have absorbed the juice.
- Add the egg.
- In a separate bowl, break apart the salmon and remove and skin and bones. Add the salmon to the cracker mixture.
- Season with salt and pepper to your preference.
- Form the salmon mixture into patties that are roughly 2-inches wide and 1/2-inch thick.
- Fill a large skillet halfway with oil. Heat the oil over medium high heat until it reaches 375 degrees on a thermometer.
- Working in batches, add the salmon croquettes to the hot oil. Fry for 1-2 minutes, flip the patties, and fry for an additional 1-2 minutes until the patties are golden brown. The internal temperature of the patties should be 145 degrees F.
- Drain the fried salmon croquettes on a layer of paper towels while you fry the rest. Season the tops of the patties with additional salt and pepper if desired.
This is my husband’s favorite recipe from his childhood. I love that it’s cheap and easy to make. I hope you enjoy these as much as we do!