Salmon Croquettes with Cilantro Mayonnaise have lots of fresh flavor from shallots, lemon, green onions, and fresh cilantro and they make a wonderful protein-packed lunch. They also make a tasty appetizer.
They can be assembled ahead of time and only take a few minutes to pan fry.
The Cilantro Mayonnaise tastes wonderful with them. It’s a simple mixture of mayonnaise, lemon juice, shallots, lemon pepper seasoning, Worcestershire sauce, and red pepper flakes. And of course, cilantro! If you’re a cilantro lover, you cant’ find a better salmon croquette recipe than this one. If you’re not a cilantro lover, just substitute parsley.
The Cilantro Mayonnaise can be made ahead of time. Be sure to use a quality mayo. I like Duke’s mayonnaise.
I like to shape my Salmon Croquettes into small patties. They hold together better when you pan-fry them and they are the perfect size for appetizers. You can get some mini slider buns and make sliders out of them.
When I make these Salmon Croquettes with Cilantro Mayonnaise, I can not get enough of them. I could probably eat the whole batch myself. Give them a try and see if you like them as much as I do!
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- 1 cup Panko crumbs
- 1/4 cup all-purpose flour
- 1/4 cup finely chopped shallots
- 1/4 cup sliced green onions
- 1 large egg, lightly beaten
- 1 1/2 teaspoon Creole seasoning, Zatarain's or Tony Chachere
- 1/2 teaspoon black pepper
- 1/2 teaspon garlic powder
- 1/4 teaspoon red pepper flakes
- pinch of salt
- 2 tablespoons mayonnaise
- 4 (5-ounce) cans pink salmon, any bones and skin removed
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons butter
- In a small bowl, stir together all ingredients for Cilantro Mayonnaise. Refrigerate.
- In a large bowl, stir together Panko crumbs, flour, shallots, green onions, egg, Creole seasoning, pepper, garlic powder, red pepper flakes, salt, and mayonnaise.
- Fold in salmon and cilantro. Shape into 10-12 small patties. If possible, refrigerate for 20 minutes.
- Melt 2 tablespoons butter in a large nonstick pan. Add croquettes and cook until golden on bottom. Flip over, add remaining tablespoon of butter and cook until golden on bottom.
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Recipe adapted from Simply Done, Well Done
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