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Salmon Croquettes

Subject: Salmon Croquettes
From: Ernestine
Date: 2/3/2019, 02:13 PM

On 2/3/2019 02:04 PM, Ernestine wrote:

Dear Uncle Phaedrus,

I'm looking for a good recipe for salmon croquettes. I like fish, but salmon is my least favorite. 
But I remember my mother used to buy canned salmon and make salmon "croquettes." They were great!

I see that you have a couple of recipes for salmon croquettes on your site, but one has salmon 
plus haddock or cod and also potatoes. The other one has wheat germ and potatoes. Those aren't 
anything like what my Mom used to make. I don't remember any potatoes, and she only used salmon. 
Hers were crispy on the outside. I think she coated them with cracker crumbs.  

Can you help?


Hi Ernestine,

Surely. My Mom used to make those, too. I've even made them myself. The crisper, the better. Good with ketchup. There's a basic recipe below from "The Soul of Southern Cooking" by Kathy Starr. Some folks add other ingredients. Canned salmon comes in several varieties, at various prices. You might be tempted to buy the cheapest. Don't. You get what you pay for. The can sizes vary, too. I don't know what brand was used in this recipe, but if you want to use another brand with a different can size, just try to get close to 31 ounces total.


Salmon Croquettes

2 15 1/2 ounce cans salmon, drained
2 tsp salt
1 tsp pepper
1 cup onions, chopped
2 eggs, beaten
3 Tbsp plain white flour
2 cups vegetable oil
2 cups cracker crumbs, rolled out and crushed fine

In a bowl, mix salmon, salt, pepper, onions, eggs and flour. Mix all ingredients well and roll
into thick patties. Coat patties with cracker crumbs. Place oil in skillet and heat. Place salmon 
patties in hot oil and brown evenly on both sides. Serve hot with buttered rice. Yields 8 to 10
Subject: Salmon Croquettes
From: Ruth 
Date: 2/10/2019, 2:52 AM

Hi Uncle Phaed--thought I'd leave a note on the request for a Salmon Croquette dish. It's one 
my mother-in-law made many times, and I made for my husband. She used crackers but I like to 
use Panko both in the croquettes and for the coating, very crispy. And definitely do not buy 
the cheap cans! I was told to use pink or red Salmon as those taste the best, and they do. 
If you don't mind here's the recipe from, it is really excellent:

Salmon Croquettes

Salmon Croquettes is one of our Test Kitchen's favorite recipes that keeps getting updated with 
the times. It's a classic but with a bit of a twist!
What You'll Need:

2 (14-3/4-ounce) cans pink or red salmon, drained, boned, and flaked
4 eggs, beaten
2/3 cup crushed saltines
1/2 small onion, finely chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain Panko
4 tablespoons (1/2 stick) butter

What To Do:

In a large bowl, combine all ingredients except the bread crumbs and butter; mix well. 
Shape into twelve 1/2-inch-thick round patties.
Place patties in a shallow dish with one beaten egg and coat both sides; then coat each 
patty completely with Panko.
In a large skillet over medium heat, melt 2 tablespoons butter; cook patties in batches 
4 to 5 minutes per side, or until golden brown, adding more butter as needed. 
Serve immediately, or make ahead and rewarm in a low oven just before serving.

Ruth in Oklahoma

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