salmon croquettes on a table

Salmon Croquettes

  • Author: Sarah | Away from the Box
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 12 croquettes 1x


Salmon Croquettes are a classic southern treat. Serve them at your next garden party with a delicious sauce gribiche.



  • 2 TB butter
  • 1 c. plus 1 TB flour
  • 1 c. heavy cream
  • nutmeg, 2 grates on a microplane
  • 1/2 c. onion, finely diced
  • 2 cloves garlic, minced
  • 2 TB chives, minced
  • 1/2 tsp lemon zest
  • pinch of cayenne
  • 12 oz fresh salmon, finely diced
  • 2 eggs
  • salt
  • 2 c. panko breadcrumbs, crushed into a semi-fine powder
  • canola oil, for frying


  1. Melt 1 TB of the butter in a saucepan over medium high heat. Add 1 TB of the flour and stir constantly, until it is fully incorporated and begins to thicken.
  2. Stir in the cream and nutmeg a little at a time, making a roux. Cook for about 3 minutes, stirring frequently, until the sauce gets really thick.
  3. Remove from heat and transfer to a bowl, pressing plastic wrap to the surface, and refrigerate until cold, about 30-45 minutes. This will prevent a film collecting on the top.
  4. Rinse out the saucepan and return to the stove over medium low heat. Add the remaining butter and saute the onions until translucent, about 3 minutes. Add the garlic and cook for one minute more. Remove to a plate lined with paper towels and refrigerate until cold.
  5. In a bowl, mix the sauce, onion mixture, chives, lemon zest, chives and cayenne until thoroughly blended. Gently fold in the salmon.
  6. Scoop out 12 pieces of the mixture, about the size of a golf ball, and shape into cylinders or quenelles (tiny footballs). Spread them on a sheet pan lined with parchment or wax paper and refrigerate until very cold, about an hour.
  7. Preheat the deep fryer to 350°F. If pan-frying, heat an inch of oil in a cast iron skillet to 350°F.
  8. Spread the flour and panko in different shallow dishes. Whisk 2 eggs in another shallow dish. Add a pinch of salt to each dish.
  9. For each croquette, dip in the flour, then egg, then panko making sure to cover it fully each time. For a crisper crust, dip in the egg and then panko one more time.
  10. Fry until golden brown, about 2-4 minutes. If pan-frying, cook 1-2 minutes on each side.
  11. Drain on paper towels and serve with a sauce gribiche or Bearnaise.

  • Category: appetizer
  • Method: deep fry
  • Cuisine: southern

Keywords: salmon, croquettes, southern, appetizer, deep fried, lemon