Marianne Martinez
Salmon croquettes are a tasty, crunchy, and crispy treat that can be made in an air fryer in less than 30 minutes. They are a healthier alternative to deep-fried croquettes, as they require less oil to achieve the same delicious flavour and texture. The croquettes are made with a variety of fresh ingredients and can be served with lemon wedges, tartar sauce, mango chutney, or sweet chilli sauce. The cooking time for salmon croquettes in an air fryer varies depending on the recipe and the desired level of crispiness, but it typically ranges from 10 to 20 minutes at temperatures between 350°F and 400°F.
| Characteristics | Values |
|---|---|
| Temperature | 390-400°F (200°C) |
| Cook Time | 8-12 minutes |
| Flip Time | After 4 minutes |
| Spray | Avocado/Olive Oil/Vegetable Oil/Cooking Spray |
| Colour | Golden Brown |
| Texture | Crispy |
| Interior | Tender/Moist/Flaky |
| Serving | Lemon Wedges/Mango Chutney/Sweet Chili Sauce |
| Storage | Refrigerate in an airtight container within 2 hours of cooking |
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What You'll Learn
Air fryer salmon croquettes recipe
Ingredients
- Salmon
- Egg
- Breadcrumbs or crackers or cornmeal
- Onion
- Mayonnaise or Greek yogurt
- Lemon juice
- Dill
- Seafood seasoning or Old Bay seasoning
- Salt and pepper
- Avocado oil or olive oil cooking spray
Method
In a large bowl, combine the salmon, egg, breadcrumbs, onion, mayonnaise, lemon juice, dill, seafood seasoning, salt, and pepper. Mix until well-combined and shape into 4-6 equal-sized croquettes or patties.
Preheat the air fryer to 400°F (200°C). Line the air fryer basket with parchment paper and spray with avocado oil or another cooking spray. Place the croquettes into the prepared basket and spray the tops with more oil or cooking spray.
Cook in the preheated air fryer for 8 to 10 minutes, until golden brown. Flip the croquettes over, spray again with oil or cooking spray, and cook for an additional 4 to 7 minutes.
The croquettes are done when they are golden brown and crisp. Serve hot with lemon wedges.
Tips
- If your croquettes are falling apart, try adding more breadcrumbs, egg, or mashed potato to the mixture.
- You can also bake or pan-fry your salmon croquettes if you don't have an air fryer.
- For a spicy kick, add minced jalapeno or hot sauce to the mixture.
- To make a remoulade sauce to serve with the croquettes, combine mayonnaise, lemon juice, and capers.
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Salmon croquettes ingredients
Salmon croquettes are a delicious and easy meal to make, and even better, they can be cooked in an air fryer! This versatile dish can be made with either canned or fresh salmon, and you can add your own twist with different seasonings and ingredients.
The key ingredients in salmon croquettes are, of course, salmon and an egg binder. For four to six croquettes, you will need about 425g of salmon. Canned salmon is a great time-saving option, and it's best to opt for good-quality salmon, which tends to be milder and less fishy. If you are using canned salmon, be sure to remove any bones or skin. If you are using fresh salmon, it is best to cook the fillets before making the croquettes.
To bind the salmon, you will need one or two eggs, depending on the size of your croquettes. The eggs also add some structure to the croquettes, but if you find that your mixture is still too loose, you can add some breadcrumbs.
For added flavour and texture, you can include a variety of other ingredients. Many recipes include onions, garlic, and peppers, which complement the salmon well. You can also add lemon juice, dill, parsley, peas, mayonnaise, mustard, and herbs. For an extra kick, add some hot sauce, minced jalapeños, or red pepper flakes.
To bind the croquettes, you can use mashed potatoes, which also add moisture to the mixture. Be sure to let the potatoes cool completely before adding them to the salmon.
Finally, to get that golden, crispy exterior, roll the croquettes in breadcrumbs, cornmeal, or panko. You can also use flour or cracker crumbs.
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How to make the salmon mixture
To make the salmon mixture, you'll need a large bowl, a fork, and a skillet. You can use either canned or fresh salmon. If you're using canned salmon, drain the liquid and place the salmon in a medium bowl. Break the salmon into chunks with a fork, making sure to remove any bones or skin. If you're using fresh salmon, you'll need to poach, bake, or grill it until it's cooked through. Then, flake it into bite-sized pieces.
In the large bowl, combine the salmon with the rest of your ingredients. This can include breadcrumbs or cracker crumbs, an egg, lemon juice, seasonings, and vegetables such as onions, peppers, and garlic. You can also add herbs, salt, and pepper to taste. Gently mix the ingredients until they are well-combined.
If your mixture is too soft, you can add more breadcrumbs or flour to make it firmer. You can also chill the mixture in the refrigerator for about 30 minutes to help it firm up and hold its shape better when frying.
Once your mixture is ready, form it into patties. You can make them any size you like, but a typical batch of this mixture will form between four and eight patties.
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Shaping the croquettes
Firstly, ensure you have a large bowl of the salmon croquette mixture. This mixture typically includes ingredients such as salmon, eggs, breadcrumbs or crackers, and various seasonings. The specific ingredients can be adjusted based on personal preference and the desired flavour profile.
For shaping the croquettes, it is recommended to use clean hands to gather about 2 tablespoons of the mixture. Roll the mixture gently between your palms to form a ball. Repeat this process until you have used up all the mixture, aiming for roughly 24-25 croquettes or 4-6 larger patties. The size of the croquettes can vary depending on your preference and serving size requirements.
If you are making patties, form the mixture into discs approximately 4 inches in diameter and 1/2 inch thick. For a more uniform shape, you can use a cookie cutter or a ring mould to cut out the patties from the rolled-out mixture. This will give your croquettes a consistent size and shape, ensuring even cooking.
Once shaped, place the croquettes on a tray lined with parchment paper or layers of parchment paper between them to prevent sticking. At this stage, they can be refrigerated or frozen for later use. Proper shaping and preparation will ensure your salmon croquettes cook evenly and achieve the desired crispy texture.
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Reheating and storing salmon croquettes
Salmon croquettes can be stored in the fridge for up to four days. To store them, place them in an airtight container with layers of parchment paper between them to prevent them from sticking together.
If you want to freeze salmon croquettes, form them and place them on a baking sheet lined with parchment paper. Freeze them until they are solid, then transfer them to a freezer bag or airtight container. Frozen salmon croquettes can be stored for up to three months.
When you're ready to eat frozen salmon croquettes, thaw them in the refrigerator overnight. You can then reheat them in the oven at 350°F for about 10 to 15 minutes, or until they are heated through. Alternatively, you can reheat them in the air fryer at 375°F for about 5 minutes. If you're in a hurry, you can also microwave them, but be aware that this may result in a less pleasant smell and a drier texture.
If you're reheating salmon croquettes that have been refrigerated, you can follow the same instructions as for frozen croquettes. However, since they are already partially thawed, you may need to reduce the reheating time.
It's worth noting that, like most dishes, salmon croquettes are likely to taste better when freshly cooked. However, with the proper reheating methods, they can still be enjoyable the next day.
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Frequently asked questions
It is recommended that you cook salmon croquettes in an air fryer for 15 minutes at 400°F.
It is recommended that you cook salmon croquettes at 400°F.
It is recommended that you cook frozen salmon croquettes in an air fryer for 5 minutes at 375°F.
It is recommended that you cook refrigerated salmon croquettes in an air fryer for 5-7 minutes at 350°F.
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