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salmon croquettes on a table

Salmon Croquettes

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Salmon Croquettes are a classic southern treat. Serve them at your next garden party with garlic aioli or hollandaise.

  • Total Time: 3 hours 10 minutes
  • Yield: 12 croquettes 1x


  • 2 Tbsp butter
  • 1 cup + 1 Tbsp flour
  • 1 cup heavy cream
  • 1/8 tsp ground nutmeg
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 Tbsp minced chives
  • 1/2 tsp lemon zest
  • 1/8 tsp of cayenne
  • 12 oz raw salmon, diced into 1/4” cubes
  • 2 eggs
  • salt
  • 2 cups panko breadcrumbs, crushed into a semi-fine powder
  • canola oil, for frying


  1. Melt 1 Tbsp butter in a saucepan over medium high heat.
  2. Add 1 Tbsp flour and stir constantly, until it is fully incorporated and begins to thicken.
  3. Whisk in the cream and nutmeg a little at a time, making a roux.
  4. Cook for about 3 minutes, stirring frequently, until the sauce thickens.
  5. Remove from heat and transfer to a bowl, pressing plastic wrap to the surface, and refrigerate until cold, about 30-45 minutes.
  6. Rinse out the saucepan and return to the stove over medium low heat.
  7. Add the remaining 1 Tbsp butter and sauté the onions until translucent, about 3 minutes.
  8. Add the garlic and cook for one minute more.
  9. Remove to a plate lined with paper towels and refrigerate until cold.
  10. In a bowl, mix the sauce, onion mixture, chives, lemon zest and cayenne until thoroughly blended.
  11. Gently fold in the salmon.
  12. Scoop out 12 pieces of the mixture, about the size of a golf ball, and shape into cylinders or quenelles (tiny footballs). Place them on a sheet pan lined with parchment or wax paper and refrigerate until very cold, about an hour.
  13. Preheat the deep fryer to 350°F. If pan-frying, heat an inch of oil in a deep skillet to 350°F.
  14. Spread the flour and panko bread crumbs in different shallow dishes.
  15. Whisk 2 eggs in another shallow dish. Add a pinch of salt to each dish.
  16. 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.
  17. Fry until golden brown, about 2-4 minutes. If pan-frying, cook 1-2 minutes on each side.
  18. Drain on paper towels and serve with hollandaise or garlic aioli.



  • small saucepan
  • plastic wrap
  • paper towels
  • sheet pan
  • parchment or wax paper
  • deep fryer or deep skillet
  • thermometer
  • small mixing bowls
  • shallow dishes
  • whisk
  • spider or tongs
  • Author: Sarah | Away from the Box
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Small Bites
  • Method: Deep Fryer
  • Cuisine: southern