Salmon Croquettes

salmon croquettes wood background

One of my least favorite dinners as a kid was salmon croquettes. I think it was become mom used canned salmon in her croquettes. They were okay, but definitely not my favorite dinner. Over the years I have tried to improve upon her croquettes, adding different ingredients and trying different flavor combinations. A few years ago I finally figured out how to make awesomely addictive croquettes, and it was as simple as using the freshest salmon available.

Now salmon croquettes are on e of my family’s favorite dinners. For the bread crumbs, I used whole wheat Wasa crackers that I pulsed in my food processor until they were fine. Wasa crackers make a delicious and healthy bread crumb that acts as a filler in these croquettes, as well as creating an amazingly crunchy coating.

Salmon Croquettes beige plate

For flavor, I also added chopped red onion, roasted red pepper and garlic. This recipe is really versatile though, you could add fresh dill and celery, cilantro and poblano peppers, green onions and Italian parsley, or whatever you have available in you refrigerator.

To finish these, I topped them with a creamy lemon sauce made simply with mayonnaise, lemon and grainy mustard. I served them with a simple salad and lemon wedges.

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recipe photo

Yield: Serves 4

Salmon Croquettes

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1 lb filet fresh salmon, pulsed in food processor or chopped fine
1/4 cup finely chopped onion
1 clove garlic, grated or chopped very fine
1/3 cup chopped roasted red peppers
1 egg
6 Wasa Crisp 'n Light Wholesome Wheat Crackerbread pieces, pulsed in the food processor to make crumbs
1 teaspoon grainy mustard
1 teaspoon Worcestershire sauce
12 additional Wasa Crisp 'n Light Wholesome Wheat Crackerbread pieces, pulsed in the food processor to make crumbs to coat salmon croquettes
vegetable oil for frying croquettes

For the sauce:
1/4 cup mayonnaise
1 teaspoon grainy mustard
the juice of 1/2 lemon


Preheat a large skillet over medium heat. Combine chopped salmon, onion, garlic, egg cracker crumbs, mustard and Worceteshire sauce in a large bowl. Make 1/4-cup sized patties and coat each patty in additional cracker crumbs.

Pour about 1/4 inch deep of vegetable oil in skillet. Fry croquettes over medium heat, turning once, until deep golden brown on each side.

While croquettes are cooking, combine all ingredients for sauce. Serve croquettes with sauce and fresh lemon slices.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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Salmon Croquettes with salad

This post sponsored by Wasa. All opinions 100% mine. 

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