Oven Baked Salmon Croquettes

Canned salmon bound with a thick white sauce and corn flake crumbs, chilled, shaped into cones, rolled in more crumbs and baked at 350°F until golden. Makes 8 to 10.

Gluten-free with swapsNo added sugarFreezer-friendly

Contains: milk, fish, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Golden cone-shaped baked salmon croquettes with a crisp crumb coating
  • Prep 25 min
  • Cook 30 min
  • Chill 1 hr
  • Total 1 hr 55 min
  • Yield 8 to 10 croquettes

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

Salmon croquettes are an old-fashioned favorite, and Sandra Mills bakes hers instead of frying. Canned salmon is folded into a thick white sauce made with the salmon liquid and milk, flavored with onion and lemon juice and firmed with corn flake crumbs.

After chilling, the mixture is shaped into traditional cones, rolled in more crumbs and baked until golden.

Ingredients

  • 1 can salmon (1 pound)
  • Milk (as needed)
  • 1/4 cup butter
  • 2 tablespoons minced onion
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 cup corn flake crumbs

To make it gluten-free

  • For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).
  • For the corn flake crumbs, use corn flakes labeled gluten-free (regular corn flakes contain barley malt).

See all our gluten-free recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flourGluten-free flour

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Instructions

  1. Measure the liquid. Drain the liquid from the salmon into a measuring cup and add milk to make 1 cup.
  2. Make the sauce. Melt the butter in a saucepan. Add the onion and cook until soft and clear. Blend in the flour and salt. Add the milk mixture and cook, stirring constantly, until thickened.
  3. Add the salmon. Flake the salmon and add it to the sauce with the lemon juice. Stir in 1/2 cup of the corn flake crumbs.
  4. Chill. Refrigerate until chilled.
  5. Shape. Divide into 8 to 10 portions and shape into cones. Roll in the remaining corn flake crumbs to coat well.
  6. Bake. Place on a greased baking sheet and bake at 350°F until golden brown, 25 to 30 minutes.

Nutrition per croquette (estimated)

200Calories
13 gCarbohydrates
<1 gFiber
13 gNet carbs
11 gProtein
11 gFat

Estimated per croquette (the recipe makes 8 to 10 croquettes), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-free with swapsNo added sugar

Tips

  • To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
  • Remove the skin and any large bones from the canned salmon; the small soft bones can be mashed in.
  • Patties instead of cones bake in about the same time.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Noir or a dry rosé. Wine pairing guide

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