Crispy Salmon Croquettes

Pan-fried, golden patties packed with bright lemon and briny capers, served with a zesty yogurt sauce.

Protein: 14 oz canned salmon Prep Time: 15 min (plus chill) Cook Time: 10 min Sauce: Lemon Caper
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Overview

What You're Making

A classic pantry staple elevated with bright, punchy flavors. The trick is a brief chill in the fridge so they hold together, followed by a hot sear in a mix of oil and butter for maximum crust.

  • Mix the salmon base with half the panko
  • Form patties and coat in the remaining panko
  • Chill for 20 minutes to firm up
  • Pan-fry until deeply golden
  • Mix the sauce while they cook
Lesson learned: If your mixture feels too dry or crumbly before chilling, add another spoonful of mayo. It should hold its shape when squeezed.

Step 1

Mix the Base

  • Drain the salmon well. Remove the skin, but you can crush the soft bones in for extra calcium.
  • In a large bowl, whisk the eggs, mayo, Dijon, Old Bay, lemon zest (reserve juice for sauce), and pepper.
  • Stir in ½ cup of the panko, 1 tbsp of the capers, and the dill.
  • Fold in the salmon, mixing gently so you keep some texture.
Don't overmix. You want flakes of salmon, not salmon paste.

Measurements

Salmon14 oz Eggs2 MayonnaiseAlternatives: Greek yogurt3 tbsp Dijon mustardAlternatives: Whole-grain mustard1 tbsp Old BayAlternatives: Worcestershire sauce½ tsp Lemon zestfrom 1 lemon Black pepper½ tsp Panko breadcrumbsAlternatives: Crushed saltines½ cup Capers1 tbsp Dill or parsleyAlternatives: Dried dill2 tbsp

Step 2

Form and Coat

  • Place the remaining ½ cup panko on a shallow plate.
  • Divide the salmon mixture into 4 to 6 equal portions.
  • Form each portion into a patty about ¾-inch thick.
  • Gently press each patty into the dry panko to coat both sides.
Panko vs. Saltines: We love panko for a lighter, shattered-glass crunch. If using saltines, crush them fine—they'll yield a denser, saltier, classic Southern bite.

Measurements

Panko breadcrumbsAlternatives: Crushed saltines½ cup

Step 3

The Crucial Chill

  • Place the coated patties on a plate or small sheet pan.
  • Transfer to the fridge for 20 to 30 minutes.
Why chill? This hydrates the breadcrumbs and solidifies the fats, gluing the patties together so they don't fall apart in the skillet.

Step 4

Make the Sauce

  • While the patties chill, combine ⅓ cup mayo (or Greek yogurt) in a small bowl.
  • Stir in the lemon juice (about 1–2 tbsp) and the remaining 2 tbsp capers.
  • Taste and adjust with a pinch of salt or pepper if needed.

Measurements

Mayo or yogurt⅓ cup Lemon juice1–2 tbsp Capers2 tbsp

Step 5

Pan-Fry

  • Heat a large skillet over medium-high heat.
  • Add 3–4 tbsp oil and 1 tbsp butter (the oil prevents the butter from burning; the butter adds flavor and browning).
  • When the butter foam subsides, carefully add the patties.
  • Cook undisturbed for 3 to 4 minutes until the bottom is a deep golden brown.
  • Carefully flip with a thin spatula and cook another 3 minutes.
  • Transfer to a paper towel-lined plate.
Don't crowd the pan. If you're making 6 patties, fry them in two batches so they sear instead of steam.

Measurements

Oil3–4 tbsp Butter1 tbsp

Step 6

Serve

  • Serve the croquettes immediately while still crispy.
  • Top with a generous dollop of the lemon caper sauce.
  • Serve alongside a bright green salad or roasted asparagus.

We prefer panko for an ultra-crisp, light crust, but crushed saltines offer a dense, nostalgic Southern texture if that's your jam.

  • 14 oz canned wild salmon (drained, skin removed, bones mashed)
  • 1 cup panko breadcrumbs (divided: ½ cup in mix, ½ cup for coating. Sub: saltines)
  • 2 large eggs (lightly beaten)
  • 3 tbsp mayonnaise (or Greek yogurt)
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh dill or parsley (chopped)
  • 3 tbsp capers (drained and chopped, divided)
  • 1 large lemon (zested and juiced, divided)
  • ½ tsp Old Bay or Worcestershire sauce
  • ½ tsp black pepper
  • 3–4 tbsp oil + 1 tbsp butter (for frying)
  • Sauce: ⅓ cup mayo or yogurt, mixed with lemon juice, capers, and dill.
Cracker vs. Panko: Panko absorbs less oil and yields a light, modern crunch. Saltines are saltier and yield a denser, classic Southern-style patty.

Overview

What You're Making

A classic pantry staple elevated with bright, punchy flavors. The trick is a brief chill in the fridge so they hold together, followed by a hot sear in a mix of oil and butter for maximum crust.

  • Mix the salmon base with half the panko
  • Form patties and coat in the remaining panko
  • Chill for 20 minutes to firm up
  • Pan-fry until deeply golden
  • Mix the sauce while they cook
Lesson learned: If your mixture feels too dry or crumbly before chilling, add another spoonful of mayo. It should hold its shape when squeezed.

Step 1

Mix the Base

  • Drain the salmon well. Remove the skin, but you can crush the soft bones in for extra calcium.
  • In a large bowl, whisk the eggs, mayo, Dijon, Old Bay, lemon zest (reserve juice for sauce), and pepper.
  • Stir in ½ cup of the panko, 1 tbsp of the capers, and the dill.
  • Fold in the salmon, mixing gently so you keep some texture.
Don't overmix. You want flakes of salmon, not salmon paste.

Measurements

Salmon14 oz Eggs2 MayonnaiseAlternatives: Greek yogurt3 tbsp Dijon mustardAlternatives: Whole-grain mustard1 tbsp Old BayAlternatives: Worcestershire sauce½ tsp Lemon zestfrom 1 lemon Black pepper½ tsp Panko breadcrumbsAlternatives: Crushed saltines½ cup Capers1 tbsp Dill or parsleyAlternatives: Dried dill2 tbsp

Step 2

Form and Coat

  • Place the remaining ½ cup panko on a shallow plate.
  • Divide the salmon mixture into 4 to 6 equal portions.
  • Form each portion into a patty about ¾-inch thick.
  • Gently press each patty into the dry panko to coat both sides.
Panko vs. Saltines: We love panko for a lighter, shattered-glass crunch. If using saltines, crush them fine—they'll yield a denser, saltier, classic Southern bite.

Measurements

Panko breadcrumbsAlternatives: Crushed saltines½ cup

Step 3

The Crucial Chill

  • Place the coated patties on a plate or small sheet pan.
  • Transfer to the fridge for 20 to 30 minutes.
Why chill? This hydrates the breadcrumbs and solidifies the fats, gluing the patties together so they don't fall apart in the skillet.

Step 4

Make the Sauce

  • While the patties chill, combine ⅓ cup mayo (or Greek yogurt) in a small bowl.
  • Stir in the lemon juice (about 1–2 tbsp) and the remaining 2 tbsp capers.
  • Taste and adjust with a pinch of salt or pepper if needed.

Measurements

Mayo or yogurt⅓ cup Lemon juice1–2 tbsp Capers2 tbsp

Step 5

Pan-Fry

  • Heat a large skillet over medium-high heat.
  • Add 3–4 tbsp oil and 1 tbsp butter (the oil prevents the butter from burning; the butter adds flavor and browning).
  • When the butter foam subsides, carefully add the patties.
  • Cook undisturbed for 3 to 4 minutes until the bottom is a deep golden brown.
  • Carefully flip with a thin spatula and cook another 3 minutes.
  • Transfer to a paper towel-lined plate.
Don't crowd the pan. If you're making 6 patties, fry them in two batches so they sear instead of steam.

Measurements

Oil3–4 tbsp Butter1 tbsp

Step 6

Serve

  • Serve the croquettes immediately while still crispy.
  • Top with a generous dollop of the lemon caper sauce.
  • Serve alongside a bright green salad or roasted asparagus.

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