These Easy Baked Salmon Croquettes are easy and delicious. Made with crushed cornflakes, these are a quick and nutritious meal! Our family loves them.
If you are looking for a way to get more salmon into your family’s diet, Baked Salmon Croquettes are a delicious option. You can even make these with tuna.
I like to include fish in my meal planning to get brain-healthy omegas-3 fatty acids.
I have to buy so much to feed my hungry crew that it is not nice to my budget! So when I find a recipe I can make with canned salmon, I’m all for it. Baked Salmon Croquettes are a budget friendly way to get fish on the menu without breaking the bank.
Top cooking tip
Chill the mixture! It really does make a difference.
Just plan to mix them up the night before and then all you have to do is shape and bake!
You can make these almost any size you want, from bite-size to pancake-size. The smaller sizes bake a little bit quicker, while the larger sizes need to be baked a little longer. Adjust +/- 5 minutes.
I’ve found that making them about 3″ in diameter is a good size. This lets you break them in half with a fork and opening up the tender inside.
Serve these with…
- Easy quinoa salad for extra veggies
- Feta salad with toasted pecans and raisins for delicious complimentary flavors
- My homemade mayo is so yummy
- Yogo-Mayo dressing would be great with these
Refrigeration and storage
These can be stored in the fridge for 1-2 days, but count on reheating them on the stove rather than the microwave or oven.
When storing them in a container, I like to add a sheet of paper towel to help absorb the excess moisture. This keeps them fresher longer.
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- Drain the salmon reserving the liquid.
- Add enough milk to salmon liquid to measure 1 cup.
- Melt the butter in a saucepan and add the onions – cook until tender.
- Add the flour – stir until smooth. Cook 1 min. stirring constantly.
- Gradually add milk mixture and cook over medium heat stirring constantly until thick and bubbly.
- Stir in salt and pepper.
- Set aside.
- Remove the skin and bones from the salmon – flake salmon with a fork.
- Add lemon juice, 1/2 c. cornflakes and white sauce stirring well.
- Refrigerate mixture until chilled.
- Shape into croquettes.
- Roll in remaining cornflakes.
- Place on a lightly greased baking sheet and bake at 400 F for 30 mins.
It is easy to make the mixture and chill it overnight. The next day just shape and bake!
Ways To Serve These Salmon Croquettes;
Bonus: fry them golden
I love the fact that they are baked but you can also give them a little more color and crispness in a frying pan.
Normally, mine go from the oven to the table, but I’m just saying, for that little something extra…