Simple Salmon Croquettes

  • Author: Mandy Pagano
  • Yield: 16 patties
  • Category: Seafood
  • Method: Pan Fry
  • Cuisine: French, Southern


  • 2 cans (29 oz/ 822 g total) canned salmon, drained
  • 2 large eggs, beaten
  • 1 c crushed pork rinds (approx. 1 ½ oz/ 43 g), OR 1/2 c each almond flour and Parmesan cheese (for a 100% pescatarian option)
  • ¼ c scallions, sliced
  • 1 tsp Seasoned Salt
  • ½ c (4 fl oz/ 118 ml) refined coconut oil, avocado oil, or bacon drippings (or as needed for frying)


  1. Mix salmon, beaten egg, pork rinds, scallions, and Seasoned Salt in a mixing bowl.
  2. Form into 16 balls, compressing them to get out any excess moisture, and flattening into patties with your palms, and set aside to rest. The patties will be a little delicate, so handle carefully.
  3. In a large skillet, heat the oil or dippings over medium-high until hot.
  4. When the oil is ready, pan fry the salmon patties in batches (don’t overcrown the pan!) until brown and crispy on one side (about 3-4 minutes), then very gently flip and repeat on the second side, pressing down to flatten slightly.
  5. Flip once more to cook another 30 seconds on the first side, then remove to drain on paper towels.
  6. Serve hot!


Per 2 patties: 322.6 cal, 30.3 g protein, 22 g fat, 0.3 g carbs, 0 g fiber, 0.3 g NET carbs


  • Serving Size: 2 cooked patties

Keywords: Salmon, Fish, Seafood, Lent