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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.
Lynne Brettargh
I love this recipe it was yummolicious
Amy
Excellent! Thanks Lynne
Shopper85
I make these for my 14 month old as a dinner using fresh organic salmon. I find them abit bland flavour wise but she still eats them I wonder how to add flavour, maybe Worcester sauce or cheese
Amy
Hi, I'm glad your little one enjoys them. Adding some salt and fresh / dried herbs will help with flavour. Cheese will work too. I just have to watch sodium levels when creating recipes for little ones 🙂
SR
I've been making these for my kiddo since he was about 8 months old. He LOVES them! I've never been able to get the panko breading to stick- everything always falls apart no matter how long I chill it. No matter- I just pop the croquettes in the oven without the breading and they turn out great. I use broccoli (steamed or sauteed) instead of peas. I highly recommend this recipe to introduce your kids to salmon! Thank you so much for posting it!
Amy
Thank you! I'm so happy your little one loves these (even without the breadcrumb coating) 🙂
Charlotte Keeling
Hi would you be able to freeze these once cooked? Thanks !
Amy
Hi Charlotte, yes that should work too 🙂
Jocelyn
I’m looking forward to making these! I see a dip in the picture. Do you make anything with these?
Amy
Hi Jocelyn, yes I love to serve these with dips. If you search "dip" in the search bar then you will see I have a couple of dips that you may like.
Natasha Muller
Hi these look lovely. I am planning on making them for my 10 month old. How many would you over to a baby. Also can I replace the potatoes with sweet potatoes?
Amy
Hi Natasha, sweet potato should work great with this. I'd serve these to your 10mth old with some roasted veggie strips 🙂
Emma
Can I freeze these? If so do I freeze them cooked or uncooked? Thank you
Amy
Hi Emma, yes you can freeze 🙂 To freeze, place the uncooked salmon croquettes on a baking tray in the freezer just 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)
Jessica
Hi, I’d love to make these but my 16 month old is allergic to eggs. Do you have an egg replacement you recommend?
Amy
Hi Jessica, Sorry for the delay in getting back to you. I'd try a flax egg in the mixture and try buttermilk or yoghurt for coating. Hope it works for you 🙂
Naomi McKenzie
Hi I am planing on making this week, do you salt the water that you cook the potatoes in?
Amy
Hi Naomi, if making for a baby/toddler I wouldn't salt the water. If making for older kids then you can and you may also wish to season the mixture. 🙂
Jen D
I started making these when my wee boy was around 8 months and started to refuse being spoon fed and it’s a recipe I keep coming back to. He demolishes them every time. They are super tasty, perfect size and so easy to make! He’s almost one now and I still make these. I also love that they freeze well!
Amy
Thank you Jen, so happy that you have had success with this recipe and that your wee boy loves them! Thanks for taking the time to let me know. 🙂
Janne
Really looking forward to making these as I am terrible at including fish in my LOs diet. Can these be put in the fridge at all after cooking, or do you recommend eating the same day?
Mag
Hi. Are the potatoes supposed to be cooked and mashed before adding to the recipe or just raw and mashed?
Amy
Hi Mag, they should be cooked and mashed 🙂
Kayley
My son loved these and were easy to make
Amy
Great! Thanks for taking the time to let me know, it means a lot 🙂