Salmon croquettes


Now THIS is an old recipe. Some of the best recipes are the simple old ones. It reminds me of my childhood.

1 large baked russet potato

20 ounces canned salmon drained with bones removed – I used red salmon

1 egg

chopped fresh chives – 1/8 cup

1 tablespoon lemon zest

sat and pepper

3 tablespoons plain greek yogurt

crushed saltine crackers to coat – 3/4 sleeve



Mix everything except the saltine crackers together.


Roll into large balls using an ice cream scoop. Roll in cracker crumbs.


Heat crisco in a pan to 350 degrees. Fry the croquettes until golden brown while maintaining an oil temperature of 325-350 degrees. Drain on wire rack on baking sheet.


This makes about 12 croquettes and a serving size is 3-4. They freeze well both before frying and after. If you freeze before frying, you should fully thaw prior to cooking.

1 used 2 cans of salmon – the 14 ounce can as well as a 6 ounce. I know the red salmon is more expensive than the pink but it’s worth it.


4 thoughts on “Salmon croquettes

  1. Hi Trista. I saw this post on Mamabatesmotel and am wondering if the recipe can be made with leftover cooked salmon? It sounds delicious and something i’d love to try with the gorgeous salmon we get in Ireland. Many thanks. Kim


    1. Hmmm. I would say probably not because the texture of fresh and canned salmon is so different. I have a wonderful salmon patty/burger mix I make with fresh fish. It is quite different. It is so good and it freezes exceptionally well. Stay tuned and I will post that soon.

      Liked by 1 person

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