The Houseful Cooks: Salmon Croquettes

So, this Saturday I was in the mood for some good old fashioned Salmon Croquettes, and I decided to whip some up. I can’t believe that I hated these as a kid. There’s something about biting into the crispy patties and the pairing of buttery rice (NO sugar – yuck) and all seems right in the world.

I think that the main reason that I love salmon croquettes so much is because it reminds me of my childhood, and the lack of responsibility that I really had. We usually had ours on a Saturday morning,with enough made to have for Sunday morning breakfast before church.


Salmon Croquettes


Shout out to Mor Mor for instilling these things in my head, even if it was subconsciously. Apparently, we weren’t full on fans of them when we were younger, but there is something about going back to something familiar from your childhood, and for me that’s salmon croquettes on a Saturday or Sunday morning.

There are no measurements for this recipe, but I will do my best to share how we make them in our Houseful.

Salmon Croquette Ingredients

Salmon Croquettes and Rice 

You’ll need:

  • Salmon (I used two cans – I have six people in my house, but for three or four, one can should be fine)
  • One egg per can
  • One Medium Onion
  • Cornmeal
  • Garlic Powder
  • S & P to taste (the salmon may already be salted, so be aware)


Drain salmon and empty into large mixing bowl. Flake the salmon accordingly.


Add enough cornmeal to soak up any extra liquid in the bowl. This step is important! Do it BEFORE adding the egg (since it’s a binder) Don’t add too much, or your cake will end up with a LOT of breading.  Also, add your garlic powder, S&P  before adding the egg as well. DSC_1178

Add one egg per can and mix together. DSC_1179

Add your chopped onion (or whatever vegetable you desire – celery and green pepper would work well here also)Shaped Salmon Croquettes

Shape your salmon into patties. Salmon Croquettes frying

Place each patty into a skillet with oil (I used vegetable) that only comes halfway to the patty. You need your oil to be well heated, so let it warm up while you are shaping your patties. That way, the patties won’t absorb any oil while sitting in it. Salmon Croquettes Frying

After two minutes, flip the patties over – admire the great golden crust that you have acquired. Salmon Croquettes Make sure that you have some sort of plate or bowl lined with paper towel to collect the patties after they have finished frying. You can take a picture of them if you want. I did. They’re perfect. Salmon Croquettes

Another one for good measure. Yum! Salmon Croquette and RiceWe serve ours with rice. Just butter, salt and pepper please. NO SUGAR!

Have you ever made salmon croquettes? Share with me what you do to make yours special.


  1. Shautel says:

    I actually make mine with crackers and I add the egg before the crackers..Hm..Maybe I’ll add the crackers first next time and then the egg…

  2. Sylvia says:

    Oh my goodness, those look good!
    We make salmon patties, not croquettes?
    salmon, egg, saltine crackers, spices.
    don’t really fry, but put a dab of butter in the pan to keep it from sticking, serve with a squeeze of the cheap plastic lemon from the grocery store.
    there was no organic, nor better for you foods when I was growing up in the old day 😉

Our Houseful LOVES comments! It warms our hearts to know that you're touched by something enough to say hello! We'll respond back to you! Proomise!