Best Salmon Croquettes Recipes

Best Salmon Croquettes Recipes

Preparation time: 40 minutes + refrigeration time
Total cooking time: 10 minutes
Makes 15

  • 90 g butter

  • 3/4 cup plain flour

  • 11/2 cups milk

  • 2 x 210 g cans red salmon, drained, juice reserved

  • 1/4 cup finely chopped fresh parsley

  • 2 spring onions, finely chopped

  • 2 teaspoons lemon juice

  • Salt and freshly ground black pepper

  • Plain flour for dusting

  • 2 eggs, lightly beaten

  • Dry breadcrumbs

  • Oil for deep frying lime wedges, to serve

  • Mango chutney, to serve

  1. Melt butter in medium pan; add flour. Stir over medium heat 1 minute; blend in combined milk and reserved salmon juice. Stir over medium heat until mixture boils and thickens. Reduce heat; simmer 3 minutes. Mixture will be thick.

  2. Remove skin and bones from salmon and flake with a fork. Add salmon, parsley, spring onions, lemon juice, salt and pepper to flour mixture; stir to combine. Spread mixture onto a shallow tray, cover and refrigerate until firm.

  3. Place flour onto a flat dish, eggs in a shallow dish and breadcrumbs onto a flat dish. Drop heaped tablespoons of mixture onto flour, mould into croquette shapes. Dip in egg; coat with the breadcrumbs. Refrigerate again for at least 1 hour.

  4. Heat oil in a deep heavy based pan to moderately hot. Lower a few croquettes into hot oil using tongs or a slotted spoon. Cook 3-4 minutes or until golden brown. Drain on paper towels; keep warm while cooking remainder. Serve with lime wedges and mango chutney.


Croquettes may be prepared several hours ahead. Uncooked croquettes can be frozen for up to one month.

More about Simple Flaked Cooked Salmon Recipes

Copyright © 2008-2018 All Rights Reserved is a participant in the Amazon Serivce LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy