Croquetas De Salmon (Salmon Croquettes)

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This is a sponsored post on behalf of Massive Sway. All opinions are my own.

Croquetas De Salmon (Salmon Croquettes)

Croquetas are a food that reminds me of my hometown. I grew up in New Jersey, in a city where there was a substantial Cuban-American population. I had an abudance of Cuban friends, and with that, comes delicious Cuban food! Of all my favorite Cuban dishes, croquetas are my all time fave. They’re literally the perfect snack food. Crunchy on the outside, creamy on the inside, and perfectly portable. What more can you ask for?

Croquetas De Salmon (Salmon Croquettes)

These croquetas de salmon are inspired by a variety I had while traveling in Spain. I will proudly admit that I ate croquetas every single day. You could say I went on a croqueta bar crawl, because #YOLO! Seafood croquettes are quite popular, and you can usually find them featuring salt cod (bacalao) or shrimp (gambas). But the sky is definitely the limit with what flavor croquetas you can make! Any cooked protein works, and this version featuring StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil makes them so super easy to put together!

StarKist E.V.O.O.™ salmon lends itself to so many easy-to-assemble recipes, all you have to do is pop open a pouch! Their salmon are wild caught, dolphin safe, GMO Free, Gluten Free & Soy Free, Keto, Paleo, Whole30 and Mediterranean Diet friendly, and the list goes on! StarKist E.V.O.O. ™ products are a good meatless option during Lent, and they’re also great a great alternative protein source if you’re looking to eat less red meat! They come in 3 amazing flavors, all packed in cold-pressed extra virgin olive oil. One taste, and you’ll be hooked!

If you’ve never had croquetas, they are small, lightly breaded and fried bechamel fritters that include some sort of protein. They are a sure hit as an appetizer or an afternoon snack with a glass of beer or wine. The best part is you can make the dough ahead of time and freeze fully breaded and ready croquettes– then you just have to fry! These croquetas de salmon are so flavorful, you’ll definitely want to make extra! Plus, my killer mayo/mustard dipping sauce takes these over the top!

Croquetas De Salmon (Salmon Croquettes)

Croquettes are definitely not hard to make but do require certain steps to make them perfectly. They are what I like to call, a labor of love, but they’re SO WORTH IT! With the help of StarKist E.V.O.O.™ , you’ll be able to whip these up in a flash! I hope you make them and you LOVE them! Have you ever had croquetas? If so, comment below on your fave flavor!

For more recipe inspo, visit the StarKist E.V.O.O.™ website!

Croquetas De Salmon (Salmon Croquettes)
Croquetas De Salmon (Salmon Croquettes)
5 from 1 vote

Croquetas de Salmon (Salmon Croquettes)

Course Appetizer, Snack
Cuisine Cuban
Keyword croquetas
Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 croquetas
Author Delish D’Lites


Croquetas de Salmon (Salmon Croquettes)

  • 2 tbsp unsalted butter
  • 1/4 cup finely diced onion
  • 1/4 tsp paprika
  • 1/4 tsp ground nutmeg
  • 1 1/2 cup all purpose flour divided
  • 2/3 cup whole milk
  • 3 pouches StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil
  • salt & pepper to taste
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Canola or avocado oil for frying

Mayo/Mustard Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 tbsp yellow mustard
  • salt and pepper to taste



  1. In a saucepan, melt butter at medium-low heat. Add onion and cook for 1 minute. Slowly whisk in milk, 3/4 cup of flour, nutmeg, salt and pepper. Continue to whisk until it becomes a thick paste (roux).

  2. Turn off the heat, and fold the salmon into the paste. Mix together until all is combined. Taste for seasoning, add salt and pepper to taste.

  3. ransfer the filling to a bowl. Let it rest at room temperature then refrigerate for 2 hours. The mixture has to harden in order to form into logs and coat evenly. If this step is skipped, it will be very hard to form logs, coat with breading, and fry. This is an important step. Don't skip it.

  4. After 2 hours, remove the filling from the refrigerator. Form logs from the mixture that are approximately 3" long and 1" wide. Repeat until you have all the croquettes done. Set aside.

  5. Place the remaining flour into a bowl. In a second bowl, whisk eggs and set aside. In another bowl, add the bread crumbs. Season each bowl with a pinch of salt and pepper.

  6. Dip each croqueta in the flour, then beaten egg, and then coat in bread crumbs. Let the croquetas rest at room temperature for 5 minutes before frying.

  7.  In a large pot or pan, heat enough oil to cover the croquetas completely. Fry each croqueta until golden brown, approximately 3-4 minutes.

  8. Remove croquette from oil and drain on paper towel lined plates. Serve with the mayo/mustard dipping sauce.

Dipping Sauce

  1. Mix the mayo and mustard together in a small bowl. Season with salt and pepper, to taste.

Recipe Notes

You can form and bread the croquetas, and then freeze them in a raw (uncooked) state. To cook from a frozen state, simply fry at 350 degrees F until golden brown.

This is a sponsored post on behalf of Massive Sway. All opinions are my own.

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Croquetas De Salmon (Salmon Croquettes)


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4 Responses

  1. 5 stars
    Thank you for the croquetas recipe. Amazing, soooo yummy. My first encounter of having these delicious appetizers was my first time in Puerto Rico and I’ve come across various recipes but was left longing for the authentic croquetas I had in PR… Your recipe has me feeling like I’m back in San Juan. Thank you so much Jannese for sharing your family’s ever so delicious recipes.

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I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.