Go Back
–+ servings
salmon croquettes 454705250

Golden Spicy Salmon Croquettes with a California Twist

Crispy, golden salmon croquettes loaded with peppers and a Sriracha kick - perfect for appetizers, salads, or easy meal prep.
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 1
Course: Appetizers
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

Salmon
  • 0.8 lb salmon fillet skin left on for cooking, then removed
  • 1 tbsp olive oil for brushing
  • to taste salt
  • to taste black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
Croquettes
  • 1/2 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/2 green bell pepper finely diced
  • 1/2 red bell pepper finely diced
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup mayonnaise
  • 1 large egg beaten
  • 1 tbsp Worcestershire sauce
  • 1 tsp Sriracha sauce
  • 1/4 cup fresh parsley chopped
  • 2 tbsp olive oil for frying

Method
 

Salmon
  1. Preheat the air fryer (or oven) to 400°F. Line the bottom rack or a baking sheet with aluminum foil. Brush the salmon with olive oil and season with salt, black pepper, onion powder, garlic powder, and chili powder to taste. Cook for about 8 minutes in the air fryer, or until the internal temperature hits 145°F. Cooking time may vary depending on the thickness of the fillet.
  2. Remove the salmon and let it cool completely to room temperature before mixing with the other ingredients.
Croquettes
  1. In a large bowl, whisk together the panko breadcrumbs and flour until they are evenly combined.
  2. Peel the skin off the cooled salmon and break the flesh into small chunks directly into the bowl. Add the mayonnaise, bell peppers, egg, Worcestershire sauce, Sriracha, garlic powder, salt, black pepper, and parsley. Stir everything together until the mixture is thoroughly blended and holds together.
  3. Shape the mixture into small patties about 3 inches across and set them on a sheet of wax paper.
  4. Heat a generous drizzle of olive oil in a large skillet over medium-high heat. Cook the croquettes for about 3 minutes per side, until golden brown and crispy. If they start to burn too quickly, lower the heat to medium.
  5. Serve warm with lemon or lime wedges and a quick dip made by mixing Greek yogurt, a splash of olive oil, fresh dill, chives, and a pinch of salt.

Nutrition

Calories: 190kcalCarbohydrates: 7gProtein: 10gFat: 13gSaturated Fat: 2gCholesterol: 45mgSodium: 250mgFiber: 1gSugar: 1g

Notes

You can substitute 3 cans (5 oz each) of well-drained canned salmon for the fresh fillet, or use any leftover cooked salmon.
If the mixture feels too soft to handle, stir in an extra tablespoon or two of panko.
Store cooked croquettes in the fridge in an airtight container for up to 3 days; reheat in a 350°F oven or air fryer for 5 minutes.
To freeze, place uncooked patties on a baking sheet, freeze until firm, then transfer to a zip-top bag and cook straight from frozen.
Don't overwork the mixture; mix just until combined so the patties stay tender.
For a California twist, serve over a bed of arugula with sliced avocado and a squeeze of Meyer lemon.

Tried this recipe?

Let us know how it was!