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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.
Juls
These and all your other recipes look delicious!! I don't have kids but came across your website searching for vegetable fritters after I was introduced to them on a yoga retreat where the food was vegetarian/vegan. All of your recipes would make any adult happy, how lucky your kids are to have such a wonderful chef for a mum! I can't wait to try your recipes, I can imagine them being in picnics for the summer aswell as great supper or party food. Thank you and keep the recipes coming. I have bookmarked loads and will probably adapt them with what is lurking in my fridge.
Amy
Hi Juls, thank you so much for your kind words! I'm delighted that you stumbled across my site and I hope you find many recipes to enjoy 🙂
Bernadette
These are seriously good. I loved them as did the kids. I used hot smoked salmon which worked really well. Thanks for another wonderful recipe.
Amy
Thanks, Bernadette - these would be amazing with hot smoked salmon (my absolute favourite!)
Jess
These look so delicious. Is there a recommended minimum age for babies to try? My little man is 9 months and loves food!!
Amy
Hi Jess, I was happy giving these to my 9 month old. It all depends on the baby, if he is used to finger food then these should be good 🙂
Jess
Ok great thanks! He is going really well with finger food. Also, can I swap with canned tuna? I have no salmon atm.
You need to write a book! I LOVE all of your recipes.
Magali
My 3 year old boy is a really fussy eater but he loved tbose! Followed your instructions and everything went well. Thank you for your very inspiring ideas 🙂
Amy
Thanks Magali, so happy they were a success for you. Thanks for taking the time to leave feedback 🙂
Rose
Hi I've just made these and they are delicious. Unfortunately i just read the note about freezing before baking . Are they ok to be frozen once cooked????
Amy
Hi Rose, so sorry for the delay. Yes, it is fine to freeze them after cooking. Hopefully, you did!
Sarab
How long will these keep in the fridge for once cooked?
Amy
Hi Sarab, I'd say a couple of days. The texture may soften though.
Amy
Hi Amy,
This looks great! Do you know what I can sub the eggs for? My little one is allergic to eggs. Otherwise, will the recipe work without eggs?
Thanks,
Amy
Hi Amy, I haven't actually tried this recipe with an egg replacement. You could use milk for dipping the croquettes before coating in breadcrumbs. You could try a flax or chia egg in the croquette mixture or even adding a little more potato with a little milk. Sorry, I can't be more help but without trying I can't say for sure how they would turn out.
Tania Bernal
Hello dear Amy, thank you for this beautyful recipe. I wonder if peas needs to be cooked, raw or frozen.
Thank you again.
Amy
Thanks Tania,
No need to cook the peas, just mix them in frozen. Enjoy 🙂
Daniela Cesario
Hi Amy, love tbid recipe but little one who is 2 years and half old does not it anything that is breaded so I gues this recipe will not work without the breadcrumbs? Thank you
Amy
Hi Daniela, they will be very soft and more fragile to handle. I have never actually tried baking them without the breadcrumb coating so can't say for sure how they will hold together. I'd chill them before baking and give a light spray of oil. You could maybe give them a dusting of flour?
Jessica
Could you use cooked salmon steaks instead of canned? My daughter loved it but I'm struggling with leftovers!
Amy
Hi Jessica, yes they worked with cooked salmon steaks 🙂 . You can freeze the croquettes if you have lots of leftovers.
Lauren
How long can you keep In the freezer for?
Amy
Hi Lauren, you can freeze for 3 months 🙂
Laia
Can I replace potato with sweet potato?
Amy
Hi Laia, I have never tried it but I'm sure that would be delicious and would work well 🙂
Janet
Making these for me as i follow special diet and these are so low in fat and sugars!!
thank you...I will share with my grandsons too!
Amy
That is great, Janet. I hope you and your grandsons liked them!
Hannah Y
These are delicious! My daughter loved them
Amy
Brilliant! So glad they were a hit and thank you so much for taking the time to let me know 🙂
Christina Kamp
These look so good, yum!
Amy
Thanks Christina!