Real Recipes From Real Home Cooks ®

salmon croquettes

(2 ratings)
Blue Ribbon Recipe by
Sena Wilson
Lake Jackson, TX

My mom made the best salmon croquettes when we were growing up. She had a limited budget with three teenagers who loved her home cooking. These croquettes are good hot or when served cold on a sandwich. You can also make these into little balls when prepping for appetizers and serve them with tartar sauce.

Blue Ribbon Recipe

We love everything about this salmon croquette recipe. It's made mostly with pantry ingredients. The ingredients added to the canned salmon enhance the flavor of the patties. With the onions, bell pepper, and dill, no one would guess these started with a can of salmon. The tartar sauce is different, but in a good way, thanks to horseradish. It's a balance of sweet and savory with just enough bite to make it interesting. These salmon patties are very easy to throw together.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For salmon croquettes

  • 2 can
    salmon, drained (14.75 each)
  • 1/2 c
    cracker crumbs (more if needed to stick together)
  • 1/3 c
  • 6 - 7 dash
    Tabasco sauce
  • 2 lg
    eggs, beaten
  • 1/2 c
    onion, chopped
  • 1/3 c
    green bell pepper, finely chopped (optional)
  • 1/2 tsp
  • 1/4 tsp
    lemon pepper or black pepper
  • 1/2 tsp
    dill weed
  • 2 Tbsp
    mayonnaise (opt.)
  • oil for frying
  • 4 Tbsp
    Miracle Whip
  • 4 Tbsp
  • 3 tsp
    sweet pickle relish
  • 3 tsp
    dill pickle relish
  • 1/2 c
    onion, finely chopped
  • 2 tsp
    horseradish sauce
  • 1/2 tsp
    Tabasco sauce (optional)

How To Make salmon croquettes

Test Kitchen Tips
To make the salmon patties the same size, we used an ice cream scoop.
  • Drained salmon in a bowl.
    Drain salmon and discard bones.
  • Remaining croquette ingredients added to a bowl.
    In a large bowl, mix in all croquette ingredients except oil for frying.
  • Ingredients mixed together.
    Mix well.
  • Salmon formed into patties.
    Form into patties on wax paper.
  • Frying the salmon croquettes.
    Heat a large skillet with enough oil to cover half the patty. Cook each side until golden brown.
  • Salmon Croquettes on a paper towel.
    Remove from heat. Serve with tartar sauce.
  • Tartar sauce ingredients in a bowl.
    Tartar Sauce: Add all of the ingredients to a small bowl.
  • Tartar sauce ingredients stirred together.
    Mix well and serve. Add more horseradish sauce if you prefer (this is bottled horseradish sauce and NOT creamy horseradish).