Pan Fried Salmon Croquettes: How to Make Crispy Fish Cakes!

Author: chef.skylerrecipes.com

Published: November 21, 2025

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Introduction to Pan Fried Salmon Croquettes

Oh, honey, if there is one recipe that saves my weeknight dinner plans again and again, it’s this one.

I know how it feels when the clock hits five, and everyone is starving, but you have zero energy left.

That’s exactly why I adore these incredible Pan Fried Salmon Croquettes.

These crispy fish cakes are a total game-changer for busy moms and professionals like us.

They are quick, delicious, and use simple pantry staples we already keep on hand.

Truly, they are a perfect solution for a hectic day when you need something satisfying but fast.

I promise you’ll be making these savory little patties every week!

The Timeless Appeal of Salmon Patties

There is just something magical about a classic salmon patty, isn’t there?

For me, they bring back cozy memories of my grandmother’s kitchen.

She always served her salmon cakes with a side of creamy mashed potatoes.

These aren’t just a nostalgic comfort food, though; they are wonderfully practical.

Using canned salmon is a genius move for both flavor and budget.

Plus, few things feel quite as satisfying as biting into that perfectly crispy exterior.

These little discs of deliciousness are truly timeless for a reason.

Why You’ll Love These Pan Fried Salmon Croquettes

Listen, I get it; time is precious, and kitchen fatigue is real.

When I develop recipes, speed and simplicity are always my top priorities.

These Pan Fried Salmon Croquettes check every single box for weeknight survival.

They are incredibly easy, shockingly fast, and taste like you spent hours cooking.

Honestly, you just can’t beat that combination when you are juggling work and family!

A Weeknight Meal Ready in Minutes

Eighteen minutes—that’s all the time you need, start to finish.

It’s faster than ordering takeout, believe me!

The beauty of these crispy fish cakes is how quickly they come together.

We are using canned salmon, which means zero prep work on the fish itself.

Only a quick mix and a short fry separate you from a warm, delicious meal.

Furthermore, this recipe is perfect for those “Oh no, what’s for dinner?” moments.

Budget-Friendly and Flavorful

We all love a delicious meal that doesn’t break the bank, right?

Canned salmon is a fantastic, economical source of protein.

It’s a smart way to get those healthy omega-3s without the hefty price tag.

But budget doesn’t mean boring; thanks to the fresh dill and green onion, these salmon patties burst with flavor.

They truly taste rich and satisfying despite their simple ingredients.

I always keep a few cans of salmon stocked just for these moments!

Ingredients for Pan Fried Salmon Croquettes

One of the best things about these Pan Fried Salmon Croquettes is the simplicity of the ingredient list.

You probably have almost everything you need in your pantry right now.

We are talking about classic, no-fuss ingredients that deliver huge flavor.

The exact measurements are listed in the printable recipe card below, by the way!

Essential Pantry Staples for Crispy Fish Cakes

We aren’t using anything exotic here, just hardworking staples.

These ingredients come together magically to create perfect salmon patties.

The Salmon Source: Canned vs. Fresh

For speed and ease, we rely on canned salmon for this recipe.

It’s already cooked and ready to go, which saves so much time!

I usually buy the large 14.75-ounce can to make a decent batch.

Remember to drain it really well before you start mixing.

Binders and Flavor Boosters

To hold our little fish cakes together, we need a few simple binders.

All-purpose flour and one large egg act as the glue.

You need just enough flour to keep the patties from crumbling in the hot oil.

For flavor, we are leaning heavily on fresh dill and green onion.

Dill is absolutely essential; its bright, herbaceous quality cuts through the richness of the salmon.

Green onions add a mild, necessary bite of allium flavor.

Don’t forget the basic salt and pepper to season everything perfectly.

Finally, a good vegetable oil is needed for that gorgeous, golden pan fry.

Substitutions and Dietary Swaps

Life happens, and sometimes you just need to swap things out; I totally get it!

If you don’t have fresh dill, dried dill will work in a pinch, just use less of it.

You can easily substitute finely chopped chives for the green onion.

Also, if you are out of salmon, canned tuna makes excellent crispy fish cakes too!

For those avoiding gluten, a good gluten-free flour blend works beautifully as a binder.

My kitchen mantra is always: use what you have, and make it delicious.

How to Make Pan Fried Salmon Croquettes

This is where the magic happens, folks!

Making these Pan Fried Salmon Croquettes is truly straightforward.

You’ll find the process quick and very rewarding, promise!

Just follow these simple steps, and you will have crispy fish cakes in no time.

Step 1: Prepping the Canned Salmon

First things first: open that can of salmon.

We need to make sure the fish is nice and dry.

Draining and Flaking the Fish

Drain the salmon really well, squeezing out any excess liquid.

I usually press it gently against a colander with a spoon.

Transfer the drained salmon to a medium-sized mixing bowl.

Now, this next part is optional, but I highly recommend it.

Take a moment to pick out any large skin pieces or bones.

The tiny bones are soft, but I prefer a smoother texture for my salmon patties.

Use a fork to lightly flake the fish, breaking up large chunks.

Step 2: Mixing Your Salmon Croquettes Batter

Time to add all those wonderful flavor builders!

Toss in the flour, the egg, and your chopped green onion.

Next, sprinkle in the fresh dill, salt, and black pepper.

This combination is what makes these Pan Fried Salmon Croquettes so delicious.

The Art of Gentle Mixing

Now, here is the secret to tender fish cakes: do not overmix!

Use a fork or spatula to combine the ingredients gently.

Mix only until everything is just barely incorporated and sticky.

Overmixing develops the gluten in the flour, making the croquettes tough.

You want a tender, flaky interior, so keep that mixing light and quick.

Step 3: Forming the Perfect Patties

The mixture should be firm enough to hold its shape easily.

If it feels too sticky, add just a tiny bit more flour.

Uniform Shapes for Even Cooking

Divide the mixture into eight equal portions.

Roll each portion into a ball, then gently flatten it into a patty.

Aim for patties about three-quarters of an inch thick.

Try to make them uniform in size and thickness.

This ensures all your crispy fish cakes cook at the same rate.

Place the formed patties on a plate while you heat the oil.

Step 4: Achieving the Perfect Pan Fried Salmon Croquettes Crisp

Crispiness is key when we make Pan Fried Salmon Croquettes!

Pour about a quarter cup of vegetable oil into a large skillet.

I always use a heavy-bottomed skillet for even heat.

Heating the Oil Correctly

Heat the oil over medium-high heat until it shimmers.

You want the oil hot enough to sizzle immediately.

A good test is dropping a tiny pinch of the mixture into the oil.

If it sizzles instantly, you are ready to start frying!

Using hot oil prevents the croquettes from absorbing too much grease.

Step 5: Frying to Golden Perfection

Carefully place the salmon patties into the hot oil.

Don’t overcrowd the pan; work in batches if necessary.

Cook the first side for about three to four minutes.

The edges should be deeply golden brown and look incredibly crispy.

Knowing When to Flip

Use a thin spatula to gently flip each croquette.

Be patient; flipping too early can cause them to break.

Cook the second side for another three to four minutes.

Once both sides are golden and crispy, they are done!

Transfer the finished Pan Fried Salmon Croquettes to a paper towel-lined plate.

This quick drain removes any excess oil for maximum crispiness.

Tips for Success

I’ve made these salmon patties countless times over the years.

Along the way, I’ve picked up a few handy tricks to guarantee success every time.

These simple tips will elevate your Pan Fried Salmon Croquettes from good to absolutely fantastic!

Ensuring Maximum Crispiness

Always drain your canned salmon thoroughly; excess moisture equals soggy fish cakes.
Ensure the oil is hot before adding the patties; the sizzle is your friend for achieving that perfect crust.
Don’t overcrowd the skillet; giving each croquette space allows the heat to circulate properly.
After frying, immediately transfer the crispy fish cakes to a paper towel to absorb extra oil.

Making Ahead and Freezing

Meal prep is key for busy women, so let’s talk about making these ahead!

You can form the patties and store them uncooked in the fridge for up to 24 hours.
Place parchment paper between the layers of patties to prevent sticking.
To freeze, flash-freeze the formed, uncooked croquettes on a baking sheet until solid.
Transfer the frozen patties to a freezer bag; they keep well for about three months.
Fry them straight from frozen, adding a couple of minutes to the cooking time.

Equipment Needed

You certainly don’t need a fancy kitchen full of gadgets for this simple recipe.

In fact, the tools needed for these Pan Fried Salmon Croquettes are likely already in your drawer.

We are keeping things truly minimal and practical here, just the way I like it.

Essential Kitchen Tools

**Medium Mixing Bowl:** You need a bowl large enough to comfortably mix all the ingredients.
**Colander or Fine-Mesh Sieve:** This is crucial for draining the canned salmon completely.
**Large Skillet:** A heavy-bottomed skillet, like cast iron, works best for even heat distribution when frying the salmon patties.
**Spatula:** You’ll need a thin, sturdy spatula for forming the patties and flipping them gently.
**Paper Towels:** These are essential for draining the finished crispy fish cakes to maximize crunch.

Variations

I love this recipe as written, but kitchen creativity is always encouraged!

Sometimes, you need to adapt a recipe based on what you have or what dietary needs you are meeting.

Here are some simple ways to switch up these delicious Pan Fried Salmon Croquettes.

Dietary Adaptations for Pan Fried Salmon Croquettes

**Gluten-Free:** Substitute the all-purpose flour with an equal amount of your favorite gluten-free flour blend.
**Dairy-Free:** This recipe is naturally dairy-free! Just ensure your oil is vegetable-based.
**Low-Carb/Keto:** Skip the flour entirely and use a binder like finely ground almond flour or a tablespoon of psyllium husk powder.

Flavor Boosts and Spice Combos

**A Touch of Heat:** Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for a zesty kick.
**Citrus Brightness:** Zest half a lemon into the mixture; the bright flavor pairs perfectly with salmon.
**Cheesy Goodness:** Stir in a couple of tablespoons of grated Parmesan cheese for extra savory depth.
**Different Herbs:** Try swapping the dill for fresh parsley, chives, or even a little tarragon.

Baking vs. Pan Fried Salmon Croquettes

While I adore the crispiness of the pan-fried version, baking is a great healthier alternative!

**For Baking:** Preheat your oven to 375°F (190°C).
Brush the formed salmon patties lightly with oil.
Bake them on a parchment-lined sheet for 15–20 minutes, flipping halfway through, until golden brown.
Note that the texture will be less crispy but still incredibly delicious.

Serving Suggestions

These Pan Fried Salmon Croquettes are perfect on their own, but they really shine when paired with the right sides.

Since the fish cakes are so quick to make, you have time to whip up a simple, fresh accompaniment.

Complementary Side Dishes

**Simple Green Salad:** A fresh, crisp salad with a light vinaigrette cuts through the richness of the fish.
**Roasted Asparagus:** Roasting thin spears of asparagus takes only minutes and adds beautiful green color.
**Lemon Rice:** A batch of fluffy rice mixed with lemon zest and parsley makes a great base.
**Coleslaw:** The creamy crunch of coleslaw is a classic pairing for crispy fish cakes.

Dipping Sauces that Elevate Fish Cakes

**Classic Tartar Sauce:** You can’t go wrong with a creamy, pickle-studded tartar sauce.
**Spicy Aioli:** Mix mayonnaise with a squeeze of Sriracha and a touch of lime juice for a zingy dip.
**Simple Lemon Squeeze:** Honestly, a fresh wedge of lemon is sometimes all you need to brighten up the flavor.
**Dill Yogurt Dip:** Combine Greek yogurt, a little more fresh dill, garlic powder, and salt.

FAQs about Pan Fried Salmon Croquettes

I always get questions about substitutions and cooking methods for these savory patties.

It’s important to clarify the common concerns, especially when using canned fish.

Here are the answers to the most frequent questions I hear about making Pan Fried Salmon Croquettes.

Can I use fresh salmon instead of canned for these Pan Fried Salmon Croquettes?

Absolutely, you certainly can use fresh salmon!

However, the process will take a bit longer, naturally.

You must cook the fresh salmon first, either by baking or steaming it.

Once cooked, let it cool completely, then flake it well before mixing it with the other ingredients.

Ensure your flaked fresh salmon is very dry to maintain the integrity of the croquette mixture.

How do I prevent my salmon patties from falling apart while frying?

The key to keeping your salmon patties intact lies in two specific steps.

First, make sure you drain the canned salmon completely; excess water is the enemy.

Secondly, don’t skimp on the binder; the combination of flour and egg is essential.

If your mixture feels too wet after combining, add half a tablespoon of flour at a time until it holds its shape.

Also, ensure the oil is hot before placing the Pan Fried Salmon Croquettes in the skillet.

Are these Crispy Fish Cakes suitable for freezing?

Yes, these crispy fish cakes freeze beautifully, which is a huge time saver!

I recommend freezing them uncooked for the best results and texture.

Form the salmon patties as directed, then arrange them on a baking sheet lined with parchment paper.

Flash-freeze them until they are completely solid, which usually takes about an hour.

Then, transfer the frozen croquettes to a zip-top freezer bag for long-term storage.

You can cook them directly from frozen; just add a few minutes to the frying time.

What is the best oil for pan frying these croquettes?

For pan frying, I always recommend using an oil with a high smoke point.

Vegetable oil, canola oil, or avocado oil work wonderfully here.

These oils can handle the medium-high heat needed to achieve that beautiful, golden crisp.

Plus, they impart a neutral flavor, allowing the delicious salmon and dill to shine through.

Final Thoughts

Honestly, these Pan Fried Salmon Croquettes are more than just a recipe; they are a tradition.

They represent the kind of delicious, comforting food that we can manage even on our busiest evenings.

The satisfying crunch of the exterior giving way to the tender, flavorful salmon is truly unmatched.

I hope you find as much joy and weeknight peace in this recipe as I have over the years.

Go ahead, give these crispy fish cakes a try tonight; you absolutely deserve a quick, delicious dinner!

Happy cooking, my friends; enjoy every single bite!