In just 20 minutes, this impressive dinner item is ready to eat. For seafood lovers, this salmon entrée simply can't be beat. Packed with great flavors and easy to prep, this seafood dish is great for a busy weeknight and impressive enough to serve at your next dinner party. By pairing this superfast recipe with a light salad, you can please your guests and still have plenty of time to enjoy the meal.

Salmon Croquettes

organic canola mayonnaise (such as Spectrum), divided

lemon juice, divided

Dijon mustard, divided

green onions

red bell pepper

garlic powder

salt

red pepper

(6-ounce) packages skinless, boneless pink salmon

egg,

panko (Japanese breadcrumbs)

canola oil

parsley

capers

garlic

Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.


Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.


Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.


I think you just gave 4 stars to a different recipe...

Fancy recipe but simple it is not. It just doesn't taste like the ones that I grew up on and it took a long time to put together. Maybe these are made for fancy people, but simple, good tasting croquettes they are NOT! Growing up we had croquettes and pink lemonade, and they tasted wonderful. These taste like crud, and even the leftover patties found their way to the trash. 

I used canned salmon and it turned out great!  The dip really is TO DIE FOR as another reviewer "kathy" said.  And easy too.  And I messed up the recipe on the patties, putting all the Mayo, Mustard and Lemon juice!  So I'll be making them again and suspect they'll be even better.  

The recipe was just a bit confusing putting the ingredients for both the sauce and the patties together!! I only made 6 patties rather than 8 because they looked so small, but next time I think I'll try the 8. If 2 is a serving size, then mine were too big! I ate 1 1/2. I liked the flavor and texture, found them to be moist, and thought the sauce was delicious. I refrigerated my patties before cooking because other reviewers said this helped them stay together better, but I think the key might be to only turn them once. Didn't have panko so I used regular bread crumbs. They were great!

Made these tonight with a few slight changes.  I used a light creamy Dijon mustard and went easy on the capers.   My husband said these were the best salmon patties he's ever had and I have to agree!  Made a second batch with canned white crab meat instead of salmon.  Crab didn't turn out as good as salmon, but I think it's the type of crab I used.  Will definitely try again.

 I agree that there was nothing quick and easy about this recipe and I used the food processor for all the ingredients that I could. There are a lot of ingredients here. 

This recipe was quick to make but I found it a bit dry.  Maybe a little more mayo or one more egg.  Sauce alone tasted too strong.  Great with the patties, though.  Meant to add celery, but forgot..  nice dish.

I was in a hurry and didn't measure the ingredients, just used what was listed, and they were wonderful~!  Good solid recipe.  THANKS~!  Love this for Salmon leftovers~!!!

These were pretty good and I'd definately make again but I certainly wouldn't give five stars. That would be very generous. If I made again I'd try to cut back a bit on the panko bread crumbs.

This is my 3rd time making these and my husband and I agree they are the best we have ever tasted.  I would omit the salt in the sauce, as the capers add enough saltiness!

Substituted Greek Yogurt in lieu of the mayo. Added 3 T. of finely diced red bell peppers instead of 2. Delicious paired with a Greek salad, or my interpretation of one. I'm always looking for new recipes for my and my husband, with our Son out of the house this was perfect! 

 Simple and delicious - I'm not crazy about fish, but this w/ the sauce was a homerun. I didn't read the reviews to refrigerate, but lucky for me I did anyway!

Leave bones and skin in, they don't affect the flavor and the bones add calcium.

Very good; will make again. I used a 14.5 oz. can of salmon (ugh....had to remove skin and bones); folllowed the rest of the recipe as directed. I did take others advice and made in advance in order to refridgerate a couple of hours. The patties did not fall apart. I also cooked in a dry non-stick eclectric frying pan in order to not use the oil. They came out wonderful. The sauce is excellant!!

Awesome!!!!  These were so good.  I deviated a bit because I didnt have some of the ingredients...but they were awesome.  Will definitely be making these regularly!  I used canned salmon green instead of red peppers..but still awesome.

just made these for Easter, so I wanted to use fresh salmon. I broiled it for 5 mts, then followed the recipe as written for the most part. made them the night before and kept them in the fridge. fried up perfectly the next day, quickly and without a lot of smoke / smelling up the house! even the people who didn't like salmon asked for the recipe.

Loved, loved, loved these!  You definitely need to refrigerate the patties for an hour or so before  cooking them so they hold together in the pan. I will be making these on a regular basis and can't wait to make them again.

These were some of the best salmon patties I've ever made or eaten. The sauce was a really nice touch. They hold over for a second meal very nicely and are just as good reheated.

Hands down the best salmon croquette recipe out there and the "tartar sauce" is fresh and delicious!  We have these on a regular basis.

These look delicious! My grandma used to make a similar dish, but called them Salmon Patties - basically the same thing, but these have a fancier name. They were a family favorite, but I could never find the recipe. Can't wait to try these with that yummy sauce!

The croquettes are really yummy.  I found the sauce to be a bit too pungent and totally unnecessary.  We had the croquettes with lemony kale salad.

Followed recipe but used canned salmon instead. Excellent flavors. Yum yum!

These were really good. My husband loved them. I will definitely make the often.

Panko breadcrumbs a definite plus.  Substitutions: 2% Greek yogurt instead of mayonnaise, Dijonnaise instead of Dijon mustard, 1/2 butter and 1/2 olive oil instead of canola oil.  On the side, I gave each diner a wedge of lemon and 1/2 tablespoon capers.  Served with cabbage/lettuce salad and orzu.  Quite tasty!

Yep, these are great and really easy.  I used fresh wild salmon.  If possible, have your fish monger skin a filet for you, then a quick whir in the food processor before mixing with the ingredients.  Perfect and smaller would make fantastic appetizers for a party.  Served with a tossed romaine and tomato salad.

These were fantastic! They had such great flavor! served them with cabbage, which was perfect. This recipe is definitely a keeper.

I add 1/4 c. corn kernels just cause I like the sweetness of the corn with the salmon. Good recipe.

Would rate (6) *'s for simplicity, taste and presentation.  "My" recipe used "Dukes" Mayo + 1/2 tsp of "Fish Sauce."  Utilized canned "Black Top" pink salmon; deboned; light mash; added all liquid to mash &amp; followed recipe completely.  Imperative to refrigerate for 1 hr. min. to "set."  Recipe was doubled for cocktail party, they were the hit of the evening and everyone left with this great recipe!

Does anyone know if these freeze well?  I'm trying to prepare some make ahead freezer meals for when our newborn arrives and these would make like a great, healthy meal to have on hand.  Has anyone tried frying croquettes they've frozen?

Very good, but the sauce is what really makes it -- I think they would be somewhat bland without it. I chilled the croquettes in the fridge for about 30 minutes, and they stayed together just fine. I would make these again for a weeknight meal.

I love this recipe. I made it as a Saturday early dinner and got rave reviews. Will make this over and over and over!!

These were soooooooo good! Be sure not to try and turn them over too soon as that often causes an issue with them holding together. It also helps to not be in a rush and allow the salmon mixture to stand and bind before trying to form patties. The sauce is addictive!

My husband said this was the best "salmon patty-or-loaf dish" he's had.  Very good, and the sauce was very complimentary.

I used fresh salmon (was actually a mistake) but they turned out good. No falling apart, they were just delicious, and we loved the sauce, next time need to double that. We usually don't eat too much fish at home, but this is a keeper.

I would've rated this higher because the taste of both the croquettes and the mayo sauce were incredible!!! But it actually took me longer than I expected it to and for some reason my croquettes kept falling apart. I did everything exactly as the recipe says because I'm not one to tweak recipes, so that was pretty annoying.

Great recipe.  I did have to put them in the freezer for a bit before cooking.  Make sure your oil is hot enough or they will stick to the pan or break apart.  But not too hot.  Also double the sauce recipe.

I RARELY HAVE FOUND A RECIPE THAT IS AS GOOD AS MY MOTHER'S SALMON PATTIES, BUT THIS IS IT.  I FOLLOWED THE RECIPE EXCEPT THAT I ADDED AN EXTRA EGG TO BE SURE THAT THE PATTIES STAYED TOGETHER.  IT'S QUICK AND EASY AND I'LL ABSOLUTELY MAKE THIS OFTEN.

I can't add much more to what's already been said. Made this last night and it's one of the very best recipes we've had from CL...so much so that we're doing it again tonight. I might one day try a bottled remoulade but can't imagine how it could be much better than the one here. 
I had no problems with the patties falling apart, like several other reviewers. And it seems to me that these could easily be made into tiny patties or balls to serve as appetizers. 
Thanks CL!!

Quick fix for lunch. Pretty presentation. So delicious!!! My husband loved it!! Even my 18 month old thought it was tasty. Best Salmon patties I have ever had.

My husband who doesn't particularly like seafood raved about these. I didn't have the capers for the remoulade but it was fine without. I didn't love the remoulade when I taste-tested it alone but on the salmon it was divine!

Very good recipe. My modifications to the croquettes:
Instead of using 1T lemon juice, try 2 t. of lemon juice &amp; 2 t. of lime juice (or some zest).
Boost flavor by adding 1/4 c. of cilantro and 1/4 c. of dill to croquettes. Delicious.
I didn't have red pepper, so I added minced sun-dried tomato. 
I used a touch of cayenne pepper with some hot paprika vs. ground red (chili?) pepper.

Instead of the sauce recipe provided, I made up a modified tzatziki sauce - using fresh minced mint &amp; garlic with grated cucumbers (blot dry) in plain yogurt. Can season with some sea salt, white pepper, and a little lemon juice &amp; EVOO. Really healthy and scrumptious.

Lots to love about this recipe! It's easy (I keep pouches of salmon in my fridge, panko in my pantry). It's quick, light and very, very tasty. I made it a little lighter by using 2 egg whites instead of a whole egg and half the panko, plus Kraft olive oil mayo. I love to serve these over a bed of mixed greens with a simple lemon dijon dressing. Looks elegant, perfect for the summer and still light and healthy.

I've been trying various salmon croquette/patty recipes for a while now, and this is the best tasting one I've found so far.  I will make it again for sure.  (Not a fan of the sauce however, but it's not objectionable.)  I did use canned salmon instead of packaged, and I added about half of the liquid from the can, as the mixture looked far too dry.  I might add all the liquid next time.

These are amazingly good. The mixture is the perfect consistency. I used canned salmon and I will be using this recipe over and over again! Also, the sauce is wonderful!!!

 Loved the recipe and so did our fans on our Eating Seafood Facebook fan page. If you're looking for more recipes or just want to share your love for eating seafood, come check it out! http://www.facebook.com/pages/Eating-seafood/134417440976?sk=info
Don't miss out on our cookbook giveaway going on now! 

These were very good &amp; very easy. I halved the recipe, but used the whole egg. Chilled about 20 minutes before cooking.
This is a keeper.

1 can of salmon, how great is that? Followed the recipe, but omitted the salt. Used my own recipe for a cucumber-mayo sauce. It's going to be a new favorite and it's good for company too.

This tasted good but the patties didn't hold together well.

The best salmon croquettes I've had, including the restaurant's.  You really can't go wrong with panko, it always adds that great crunchiness.

This was excellent.  I followed the recipe as written except for the green onions, I did not have, used finely chopped red onion instead.  Also did not make the sauce as I did not have capers. These were good without the sauce.  I also used left over steelhead we BBQ'd. After making the patties I put them in the fridge for about 1/2 hour, then coated them with panko and fried them in a frying pan with 1/2 olive oil and 1/2 butter.  These are very good and will use all my left over bbq fish for these from now on.

Quick and easy weeknight recipe!  I followed the recipe exactly except I used an orange pepper (all I had on hand).  I didn't have any problems keeping the patties together- it seemed like the right amount of egg vs. breadcrumbs to me.  Served with a salad and some garlic rice.

Delicious!  Quick and easy, a perfect weeknight supper but I'd also be glad to serve them to guests.  I'm not a big fan of fish in general but these were really, really good.  I agree with other reviewers, though, that the recipe as written is a bit "dry" and it's difficult to make the cakes hold together.  Next time I may try adding some non-fat Greek yogurt to see if that helps them hold together better.

I pretty much followed the recipe but used chives instead of green onions in the cakes and dill in the sauce instead of parsley.  I put in the fridge for an hour but I still needed to really squeeze the cakes together to keep them from falling apart.  I might add a little more binder (egg)in the future.  Overall the cakes that held together were incredible especially with the sauce.  I already bought two more packets of salmon to make again soon.

Great way to use canned salmon! My husband &amp; I both enjoyed these, had good flavor. Go easy on the sauce - it can overpower a bit. I'll try making these again in a smaller size, for appetizers.

 Louloug- These packages are cooked salmon, in little foil packs/bags in the canned tuna area of the supermarket.  Very convenient. 
I thought these were great, but lots of mayo is involved, and I agree that the "divided" ingredients make it a little tricky.  I did sub sundried tomatoes for the bell peper, because I had a small foil bag of them at home.  Not sure if that helped, but they stuck together as well as any seafood cake I've amde (required a tiny bit of coaxing).  There is a very similar recipe on Cooking Light that uses Yogurt in stead of mayo.  I think I may try to combine the two, because that one doesn't use panko, which I thought was key to this recipe, but yogurt would make a lighter sauce and lower-fat dish.  It also uses tarragon, which sounds very nice: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1011279
Very quick, tasty, and economincal dish overall. 

"Salmon Patties" that my mom made with canned salmon were never my favorite.  However, I had thawed salmon filets that I needed to use.  Baked them one night then made this the next.  Used almost twice as much salmon as it called for.  Delicious and satisfying!  

Sauce was very good.  Left out the salt because I felt the mustard brought enough to the table. 

Served with tossed salad.  Very satisfying for a Monday night!

Great tasting recipe, though I omitted the added salt. Recipe was difficult to follow though. Too many "divided" ingredients for me, and I was a math major!

Me and my husband loved these (especially with the yummy sauce).  I did use canned salmon and I did let it chill in the fridge for 1-2 hours so I didn't have any problems with them falling apart.

We have made this twice and both times it was outstanding.  My five year old loves it!  Very easy to put together and fairly quick.  This time I made it with 2 pouches of salmon rather than raw filets.  We couldn't tell a difference.  If your bell peppers are really wet, drain them first.  This time I didn't and the patties didn't want to stick.  Will definitely make this again!!  One of our new favorites!

This is a great recipe for canned salmon.  The sauce is especially good!!!

Did not make yet, but have a question?  Two packages of pink salmon, does this mean "cooked" or "fresh" salmon?

great recipe. I make this often but instead of canned salmon I use fresh blackened salmon, when it has cooled I break up and add ingredients as written. the blackened fresh salmon adds a great flavor burst. I serve this with boiled red skin potatoes, buttered and fresh steamed asparagus

Delicious and easy to make!  The patties had a great variety of flavors.  I got fresh salmon from the fish counter at the store and just cut it up into small pieces.  I'm definitely making this recipe again, and I've already forwarded it on to multiple friends.

This is a great recipe! My boys love it and so do I..that makes it one of our favorite meals!

One of the tastiest salmon patty recipes I have tried.  I cut the recipe in half so only used the egg white instead of the whole egg and I also used more capers.  I may use less lemon juice in the sauce next time.  I only had a little trouble getting the patties to stay together but may try chilling them next time as another reviewer has suggested.

I really enjoyed these, and will keep the recipe to make again.  They are simple to prepare, but have a complex set of flavors.  The sauce is also delicious.  Next time I may make them into a sandwich with english muffins.

This is a great recipe. The previous reviewer is correct in that chilling them will help them stick together, mine fell apart a little. The flavor is excellent. I did make the sauce and my husband and 2 yr old LOVED them.

I have made numerous salmon burger/patty/croquette recipes over the years but this one for us is the most flavorful, easy to prepare and flat out yummy.  Made the recipe as indicated and did not make the sauce, just squeezed more lemon juice over after cooking.  Chilling the croquettes after forming helped them stay together. Served them with orzo with pesto and peas and beets.  My partner is still talking about them!

By pairing this superfast recipe with a light salad, you can impress guests and have time to enjoy the meal. 

salmon croquettes

Total: 20 minutes

Servings: 3

Cost: $12.60 /serving

Author : Ann Taylor Pittman

Ingredients

Instructions

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