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These Salmon Croquettes are crispy on the outside, soft on the inside and easy for little hands to hold. Made with simple ingredients, they're a great way to serve salmon in a family-friendly way, whether for snacks, dinner or in lunchboxes.
The most popular recipes on my blog are all finger foods.
I'm guessing it because finger foods are often more appealing to kids. They are easy to hold, fun to dip and a great way to introduce new flavours (like salmon) in a familiar way.
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Reasons to Love This Recipe
- Great for baby-led weaning, toddlers and big kids.
- Can be baked or pan-fried
- A fun way to serve fish to kids
- Freezer friendly
Making Salmon Croquettes
- Mix: Add all croquette ingredient to a large mixing bowl and gently mix to combine.
- Shape & Chill: Form into croquettes and place on a tray. Chill for at least 15 mins.
- Coat: Dip each croquette in egg, then coat in breadcrumbs.
- Step 4: Bake or pan fry until hot throughout and golden brown.
Recipe Notes and Tips
- I like my croquettes to be quite textured and to still have chunks of salmon intact. Therefore, I am careful not to overmix the ingredients.
- Chill the croquettes before breading; this will firm them up, make them easier to coat, and they will cook better.
- This recipe is very easy to customise, it can be made with tuna, chicken or a range of vegetables. You can also change the herbs or add more spices to suit your taste.
- You can use any breadcrumbs. I like the extra crunch that panko gives.
Canned or Fresh Salmon?
Both canned and fresh salmon are excellent sources of protein and various other nutrients. Both work equally well in these salmon croquettes.
Although I love using fresh salmon fillets for many meals (Lemon & Parmesan Salmon, Sundried Tomato Salmon), for this recipe I normally use canned salmon. The reasons being is that it is
- Cheaper
- More convenient (already cooked / long shelf life)
However, canned salmon often has a higher sodium content.
- Always check the sodium content of various brands and choose one with a lower sodium content.
- Take particular care if you are cooking for a baby, babies should only have a maximum of 0.4g of sodium a day until they are 12 months.
Baked or Fried?
Normally, croquettes are coated in breadcrumbs and deep-fried. I never deep fry anything; however, I often pan-fry.
Pan frying is great when you only need to make a few croquettes, as the cooking time is shorter than when you bake. However, I usually choose to bake them.
I like that you just have to pop them in the oven, set the timer and forget about them. Baking is definitely less labour-intensive than frying. Perfect when you have young kids running about at your feet.
The biggest downside to baking, for me, is how the croquettes look aesthetically. I find that when I bake croquettes, they look very pale and not as appealing as the fried version.
To combat this, I pre-bake my breadcrumbs before coating the croquettes, to make them beautiful and golden. You can see the results in the picture below. Alternatively, you could use wholemeal breadcrumbs, but I love the crunch that panko breadcrumbs give.
Serving Suggestions
I like to ensure that vegetables make up a large proportion of my kids' meals so I serve these with a couple of healthy dips, some vegetables or a salad.
- Dip Ideas
- Avocado Dip - A delicious dip made from avocado, olive oil, lemon juice and parsley.
- Lemon & Herb Yogurt Dip - Follow the linked recipe but replace creme fresh with yoghurt.
- Greek Yogurt Tartar Sauce - Greek yoghurt replaces the mayonnaise in this delicious dip.
- Vegetable Ideas - Delicious served with any vegetable, some of our favourites include...
Freezing Instructions
- Refrigerate: Store cooked salmon croquettes in an airtight container in the fridge for up to 2 days. Reheat in oven or skillet until piping hot throughout.
- Freeze: Place the uncooked salmon croquettes on a baking sheet in the freezer until firm, about 2 hours. Transfer to a freezer bag or container. For best results, wrap each croquette in plastic wrap before placing them in a freezable bag/container.
- Defrost in the refrigerator overnight or cook from frozen (just add approx another 15 mins to the cooking time)
Recipe FAQs
Yes, these can be served from 6 months plus, with some considerations.
Allergens - This recipe contains common allergens (egg, gluten, fish). Introduce each allergen separately and safely before offering this recipe.
Sodium - Use low-sodium canned salmon where possible (choose salmon packed in water).
Safety - Check for any bones in the salmon and mash the peas before adding the mixture to help prevent choking.
I always harp on about the benefits of getting the kids in the kitchen. Not just to help them become better eaters, but also to help with their math, language and fine motor skills. This recipe is fantastic for kids, and they can help with
Measuring/weighing ingredients
Mixing
Cracking Eggs (always a favourite)
Forming croquettes
Coating
I know that sometimes it is easier to just do it yourself, and the thought of getting the kids to "help" sounds like more work than it is worth. However, the more kids help, the more helpful they will become in the long run (fingers crossed!)
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Salmon Croquettes
Ingredients
Croquette Mixture
- 400g (2 cups) mashed potato *SEE NOTE 1
- 250g (9oz) cooked salmon *SEE NOTE 2
- 2 spring onion (green onion / scallion), finely chopped
- 2 tsp lemon juice
- 1 tbsp fresh parsley chopped
- 1 tbsp chives chopped
- 65g (½ cup) frozen peas *thaw and mash if making for a baby
- 1 teaspoon mustard wholegrain or dijon work great
- 1 eggs
Coating
- 1 egg
- 60g (1 cup) panko breadcrumbs *SEE NOTE 3
Instructions
- In a large mixing bowl add the potato, salmon, spring onion, lemon juice, parsley, chives, peas, mustard and 1 egg (beaten). Mix until combined but try not to overmix, leaving some texture.
- Take a heaped tablespoon of the mixture and form into croquettes. I made 19. Place on a baking tray and chill for at least 15 mins. *SEE NOTE 4
- If baking, preheat the oven to 180C / 360F.
- Beat the remaining egg and place in a shallow dish. Place the breadcrumbs in a separate shallow dish.
- Dip the croquette in the egg and then coat in the breadcrumbs and return to the baking tray. Repeat for all croquettes.
- Spray or lightly drizzle with oil. Place in the oven for 20 min, until cooked through and golden.
- Alternatively, heat a large skillet over medium-high heat. Add 2 tablespoon of oil and gently place the croquettes in the frying pan. Fry for around 4-5 min on each side.
Video
Recipe Notes
- I do not add anything to my mashed potato when making croquettes. However, if you have leftover mash, made with butter and milk etc, then you can still use it. If making the mash for this you will need approximately 430g / 15oz raw peeled potatoes.
- I used canned salmon in this recipe but cooked fresh salmon works well too. Remove any bones and skin before using.
I've llisted the drained weight of the salmon, as different brands can vary. As a guide (what I found), a 400g (14oz) can typically yield around 250g (9oz) of drained salmon. - I like to use panko breadcrumbs as I love the crispy results it gives, you can use any breadcrumb, though. OPTIONAL (if baking and you want to achieve a more golden look to your croquettes) Place breadcrumbs on a baking tray, spray with oil and bake on the top shelf for around 10 mins (until golden) - Just keep an eye on them as they can turn to burnt very quickly!
- Chilling allows the mixture to firm up and makes it easier to coat and cook better.
Camilla
I’ve already cooked them all - can I freeze the leftovers?
Amy Whiteford
Hi Camilla, yes you can freeze them.
Kristen
I’m cooking for an 8 (1/2) month old. Should I be warming the frozen peas so I can mash them before mixing these up, or when they bake are they like blueberries where it’s not a choking hazard any more?
Amy
Hi Kristen, Peas can be a choking hazard so I think for an extra precaution mashing them before mixing them in would be a good idea.
Hannah
can we leave out the whole grain mustard, as I don't have any?
Amy Whiteford
Yes 🙂
Sophie Carden-Horton
If using fresh salmon do you need to cook first?
Amy Whiteford
Hi Sophie, yes I have always used cooked salmon in this recipe. 🙂
Sam
Can you substitute potato for similar spud like sweet potatoes or pumpkin?
Amy
Hi Sam, sorry for the delay. You can sub with sweet potato. I have never tried subbing with Pumpkin so can't comment on how that would work.
Sophie
Have you ever tried making these in the air fryer? I wonder how long it would take and what temperature would be best?
Amy
Hi Sophie, I haven't sorry.
Jessica Willis
Hi! If I freeze these, can they be reheated or just eaten cold? thanks
Amy Whiteford
Hi Jessica, Yes, you can reheat them if they’ve already been cooked and frozen. I’d recommend reheating rather than serving cold, especially if you want them to crisp up again. If thawed in the refrigerator overnight, pop them in the oven or air fryer at 180°C (350°F) for around 8–10 minutes, or until heated hot all the way through. You can also re heat them them in a pan for a few minutes on each side (or until hot throughout).
The microwave works too, but they’ll be much softer and won’t have that crispy outside.
Hope that helps!
Amy
Aisling Reilly
Can I reheat these once cook in the oven?
Amy
Yes, you can reheat them. Place on a baking tray and cover loosely with foil and bake until heated through.
Ana
These are the best croquettes we’ve made so far. Baby loves them as do I. We prefer the ordinary breadcrumbs although that might change as he gets older.
Amy
Thanks Ana 🙂
Sarah
When you say chill for 15 mins is it okay if I leave them over night and cook tomorrow or should I cook after the 15 mins and then refrigerate them?
Amy
Hi Sarah, you can leave them overnight in the refrigerator and cook the following day 🙂
An
Can I use frozen peas straight from the freezer or do I have to cook them before adding to the mixture? thanks in advance!
Amy
Hi An, I just add them frozen to this recipe 🙂
Mia
This recipe is so awesome! I studied it for my home economics assignment an I got an A+. Thank you so much! 🙂
Amy
Amazing, thanks Mia. Well done on the A+, keep it up 🙂
Ali
My 21 month old son ate 5 of these. This recipe is definitely going into rotation.
Amy
Amazing! Thanks Ali 🙂
Kelly
So excited to make this, but I’m going to use Brocolli. Should I steam brocolli before adding to other ingredients and baking? Also are these safe for a 7 month old and once cooked how long are they good in the fridge ?
Amy
Hi Kelly, Do you mean you want to make a broccoli version? I have a broccoli tots recipe that you may wish to use. I steam the broccoli before mixing and forming the tots.
These croquettes contain fish, wheat and egg which are all potential allergens. I would introduce these separately to your baby before offering these. If you have already done this, with no reaction, and your baby has been introduced to finger foods then these are ok to offer a 7-month-old. I would only refrigerate for up to 2 days. You can also freeze.
Kaye
These were super easy to make! Peeling the potatoes was the hardest part. I shallow-fried mine and they turned out really well...even though I forgot to coat them in bread crumbs. Oops.
Now, to be perfectly honest, I didn't like these, but my friend who loves croquettes said they were great! Even though I'm a picky eater, I trust her judgement on quality, and as a mum of four, I loved how simple and quick the recipe is. Five stars. 🙂
Amy
Thank you so much for taking the time to comment and rate, Kaye. I'm glad your friend enjoyed them 🙂
Suzanna
What can I substitute the wholegrain mustard with? I have Dijon mustard.
Suzanna
Also, can I substitute the chives with scallions?
Amy
Hi Suzanna, there are already scallions in the recipe, you can add more if you wish or just skip the chives 🙂
Amy
Dijon will be perfect 🙂
Kat
These were a hit with my 8 month old! Thank you for the recipe ! Can I ask how long can they last frozen ?
Amy
Thanks Kat, I'm so happy they were a hit. I'd freeze for up to 2 months.