Salmon Croquette Recipe

Drain and flake salmon

Open the canned salmon and drain thoroughly. Remove any large bones or skin if present, then transfer to a large mixing bowl and flake with a fork.

If using leftover mashed potatoes, break up any lumps so they mix smoothly. Add the mashed potatoes to the bowl with the salmon and combine gently.

Add the finely chopped onion, minced celery, and chopped parsley to the salmon-potato mixture and fold to combine.

In a small bowl, whisk together the egg, Dijon mustard, lemon juice, seafood seasoning, salt, and pepper. Pour the egg mixture over the salmon mixture and mix until evenly incorporated. The mixture should hold together when pinched; if too wet add 1–2 tbsp breadcrumbs, if too dry add a teaspoon of water or another teaspoon of lemon juice.

Taste and adjust seasoning (salt, pepper, lemon) as needed. Cover the bowl and chill in the refrigerator for 20–30 minutes to firm up the mixture — this makes shaping easier.

Prepare three shallow bowls: one with flour, one with the beaten egg, and one with the panko mixed with grated Parmesan (if using). Season the flour lightly with a pinch of salt and pepper.

Using wet hands (dip in water to prevent sticking), portion the chilled mixture into 8 equal portions for small patties or 4 larger croquettes. Shape each portion into a compact oval or round patty about 2–2.5 inches across and 3/4–1 inch thick.

Dredge each patty first in flour, shaking off excess; then dip into the beaten egg, allowing excess to drip back into the bowl; finally press into the panko so the surface is evenly coated. Place coated croquettes on a tray lined with parchment and let rest for 5–10 minutes to help the crust adhere.

Heat a large nonstick or cast-iron skillet over medium heat. Add the vegetable oil and the butter (if using). Heat until butter foams and the oil shimmers but does not smoke (about 2–3 minutes).

Working in a single layer with space between croquettes, add 3–4 croquettes to the pan (do not overcrowd). Cook for 3–4 minutes on the first side without moving, until golden brown and crisp. Carefully flip and cook the other side for 3–4 minutes until evenly golden and the internal temperature reaches about 145°F (63°C) or is hot throughout.

If the crust browns too quickly before heating through, lower the heat to medium-low and cover the pan for 1–2 minutes, then uncover and crisp the exterior again. Transfer cooked croquettes to a wire rack or paper towel-lined plate.

Repeat with remaining croquettes, adding a bit more oil to the pan if needed. Keep finished croquettes warm in a low oven (200°F / 95°C) while you finish the batch.

Combine mayonnaise, sweet pickle relish, minced capers, lemon juice, mustard, salt, and pepper in a small bowl. Stir until smooth and chill until ready to serve. Taste and adjust acidity or seasoning.

Plate the croquettes warm with lemon wedges and the tartar sauce on the side. Garnish with extra chopped parsley. Serve with a simple salad, steamed vegetables, or crusty bread.