Crispy Salmon Croquettes: 7 Tips for the Perfect Golden Crunch

Open your canned salmon and drain it thoroughly in a colander. Press down slightly to remove excess moisture; too much liquid is the enemy of crispy Salmon Croquettes. Transfer to a mixing bowl. Note: You can remove the skin and bones if you prefer, though the soft bones are packed with calcium and disappear when cooked.

In a separate small bowl, whisk together the eggs, mayonnaise, lemon juice, Dijon mustard, and spices (Old Bay, salt, pepper). This ensures the seasoning is evenly distributed before it hits the fish. Pour this mixture over the salmon.

Add the diced onions, bell peppers, fresh herbs, and breadcrumbs to the salmon bowl. Gently fold everything together with a spatula or your hands. Do not overmix, or the patties will become tough. Form the mixture into 8 equal-sized patties, about 3/4-inch thick.

If you have time, place the shaped patties on a plate and refrigerate for 15-20 minutes. This helps the breadcrumbs hydrate and the fats solidify, ensuring the Salmon Croquettes don’t fall apart in the pan.

Heat about 1/4 inch of oil in your skillet over medium-high heat. Once the oil shimmers (but isn’t smoking), carefully place the patties in the pan. Do not crowd the pan; cook in batches if necessary.

Fry for 3-4 minutes on the first side until deep golden brown. Carefully flip and cook for another 3 minutes on the other side. Transfer to a wire rack or paper towel-lined plate to drain.