Crispy Air Fryer Salmon Croquettes with Canned Salmon

What are croquettes and where did they come from?

Croquettes are said to originate in France. They were made with bechamel sauce as the binding agent to hold all the pieces together. Because of how easy and delicious croquettes are, it was hard to keep it a secret and chefs from around the started to make their own versions.

In Spain, croquettes have become very popular as tapas which are appetizer-sized plates served at dinner or lunch. People order various tapas to share and form a meal out of appetizers.

Croquettes can be found all around the world in many forms but a true croquette is comprised of meat and fillings that use either mashed potatoes or bechamel sauce to hold the patties together. They are then coated in bread crumbs and fried or baked.

Salmon croquettes are often referred to as salmon patties or cakes as well. I love to serve them with lemon aioli or tartar sauce and sides like grilled vegetables, kale & Nappa salad, or coleslaw.

If I have leftovers of my flaky oven baked salmon filets, this recipe is the best way to use them up! I chose to air fry these salmon patties to reduce the amount of fat from frying but still get that crunch for a crispy coating.

What Makes These Great?

• Easy to make with canned salmon: These croquettes can be quickly made using canned salmon so you don’t have to cook fresh salmon fillets. Canned salmon is great in a Salmon avocado salad sandwich!
• Filled with fresh flavors: The croquettes are filled with tasty fresh ingredients like lemon, dill, parsley, onion and red pepper.
• Amazing Texture: The patties are breaded in panko breadcrumbs and egg and then air fried to give a deliciously crispy exterior. The interior of the croquettes stays moist and flaky thanks to the mashed potato binder.
• Lower fat cooking method: I love air frying because it gives you a crisp crust without all the added fat from deep frying.

Ingredients You’ll Need

• Salmon – Use canned or cooked fresh salmon. Remove any bones or skin before using.
• Potatoes – A starchy potato like Russet or Yukon gold works best for getting a smooth mash and acts as a binding ingredient to keep the patties together.
• Eggs – Bind the mixture and help the breading adhere.
• Green Onions – Finely chop the green parts only for fresh flavor.
• Red bell pepper – Finely chop for color, crunch and flavor.
• Peas – Use fresh or frozen for texture and color contrast a nice pop of flavor.
• Parsley and dill – Fresh chopped herbs for brightness.
• Lemon – Zest and juice add bright citrus flavor.
• Mayonnaise – Helps bind the patties.
• Mustard – Grainy Dijon style has nice texture.
• Panko breadcrumbs – Gives the croquettes a crispy coating when air-fried.
• Garlic – Minced garlic adds savory flavor.
• Salt and pepper – Seasons the mixture.

Substitutions & Variations

• Make them in a skillet – Add 3 tbsp cooking oil like vegetable or canola oil to a large pan. Once the oil is heated pan-fry for 3-4 minutes per side until brown.
• Make them in an oven – Line a baking sheet with parchment paper. Spray both sides of the croquettes with cooking spray and bake at 425°F for 20- 25 minutes flipping halfway through.
• Change up the fish – You can substitute the salmon with cod, tuna, or trout for a different twist.
• Make it spicy – Add minced jalapeno or hot sauce for a spicy kick.

Instructions

1. First, peel the potato with a paring knife or potato peeler then cut them into half to even chunks.
2. Add the prepared potatoes to a large pot of boiling water with a tbsp of salt added to the water. Bring the water to a boil and continue to boil until the potatoes are soft and easy to cut with a knife or break with a fork. Drain the water and use a potato masher to mash the potatoes until fluffy. Let the potatoes cool completely covered.
3. In a large bowl add the salmon, garlic, 2 eggs (the picture shows 3 by mistake), onions, red pepper, peas, mayo, lemon juice & zest, mustard, herbs, salt and pepper.

Can these be baked or pan-fried?

These salmon cakes can be made either in a frying pan or baked. To fry add a 3 tbsp cooking oil like vegetable or canola oil to a large pan. Once the oil is heated pan-fry for 3-4 minutes per side until brown.
To bake line a baking sheet with parchment paper. Spray both sides of the croquettes with cooking spray and bake at 425°F for 20- 25 minutes flipping halfway through.

tips

• Gentle turning. Instead of flipping the croquettes over in the cornmeal to coat, I prefer to use a little extra cornmeal and use my hands to toss the cornmeal on top of the croquettes. Turning is tricky and this reduces the chances of the uncooked patties falling apart.
• Using leftovers. If you have leftover mashed potatoes this is a great way to use some of them up!
• Cool the potato mixture. Make sure the potato is fully mashed and cooled before adding to the salmon mixture. Hot potatoes will make the mix too loose.
• Make the mixture more firm. If you find that your croquettes are falling apart, try adding a few breadcrumbs, more mashed potatoes and or another egg.

Storage and Freezing

Store in a sealed container in the fridge for up to 4 days. You can eat croquettes cold, or microwave them to warm up if you are in a hurry.

I prefer to get them crispy again. To do this, simply reheat in the oven at 300°F for 20 minutes or place back in the air-fryer for 5 minutes at 375°F until heated through to the center.

To freeze, form the croquettes and place them on a baking sheet lined with parchment paper, freeze until solid, then transfer them to a freezer bag. Cook from frozen, adding a few extra minutes.

Serving Suggestions

These go great with so many different sides! I love to serve them with:

• Lemon aioli
• Tartar sauce
• Grilled vegetables
• Kale & Nappa salad
• Fattoush salad
• Coleslaw

Looking for more air fryer recipes?

• Savory Air Fryer Pumpkin Seeds
• Oven or Air Fryer Smores Dip
• Air Fryer Butternut Squash
• Toasty Air Fryer Ravioli
• Air Fryer Delicata Squash
• Maple Air Fryer Acorn Squash
• Crispy Air Fried Artichoke Hearts