Crispy Air Fryer Salmon Croquettes with Panko

Air Fryer Salmon Croquettes

What I like about this air fryer method is that the croquettes can get nicely crisp on the outside with very little oil, but only if the salmon is well drained and the patties have room in the basket. I rely on the visual cue more than the clock here because air fryers vary, and panko can brown quickly.

This version keeps things practical for a weeknight: canned or leftover cooked salmon, cooled mashed potatoes for a tender center, and a light panko coating for crunch. A short chill helps the patties hold together, which makes shaping and flipping much easier.

Ingredients for Air Fryer Salmon Croquettes

• 1 can salmon, 14 to 15 ounces, drained very well, or about 2 cups flaked cooked salmon (about 400g)
• 1 cup packed mashed potatoes, cooled (225g)
• 1 large egg
• 2 tablespoons mayonnaise (30g)
• 1 tablespoon Dijon mustard (15g)
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 clove garlic, minced, or 1 teaspoon minced garlic
• 2 green onions, thinly sliced
• 1/2 cup finely diced red bell pepper (70g)
• 1/2 cup frozen peas, thawed and patted dry (70g)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon fine ground black pepper
• 1 cup panko breadcrumbs (50g), for coating
• Avocado or canola oil spray, as needed

Ingredient note: Panko gives the most reliable air fryer crispness here. If you want a more Southern-style finish, you can use fine cornmeal instead, but it browns faster.

How to Make Salmon Croquettes in the Air Fryer

1. Prep the salmon: Drain the salmon very well and flake it into a large bowl or onto a plate. If using canned salmon, remove any large bones if you like; the smaller bones and skin can be mashed in.
2. Mix the binder: In a large bowl, whisk together the egg, mayonnaise, Dijon, lemon zest, lemon juice, garlic, salt, and pepper. Stir in the cooled mashed potatoes until smooth.
3. Fold in the mix-ins: Add the salmon, green onions, red bell pepper, peas, parsley, and dill. Fold gently until combined. The mixture should hold together when pressed. If it feels loose, add 2 to 4 tablespoons more mashed potato or a little dry breadcrumb. If it feels dry or crumbly, mix in 1 tablespoon mayo or a small splash of lemon juice.
4. Chill: Cover and refrigerate for 15 minutes. This is where the texture can go wrong if skipped; the chill firms the mixture so the patties shape and flip more cleanly.
5. Preheat the air fryer: Heat to 390°F (200°C) for 3 to 5 minutes. Put the panko in a shallow dish and lightly spray the basket. If you use perforated parchment, add it only after preheating and make sure it does not block airflow.
6. Shape and coat: Divide the mixture into 8 equal portions. Shape into patties about 1/2 inch thick and 2 to 2 1/2 inches wide. Press both sides lightly in the panko for an even coating.
7. Air fry the first side: Arrange the croquettes in a single layer with space between them; cook in batches if needed. Lightly spray the tops with oil. Air fry for 5 to 6 minutes, until the bottoms are setting and the edges start to turn golden.
8. Flip and finish: Flip carefully, spray again lightly with oil, and cook for 4 to 6 minutes more, until both sides are deep golden and crisp and the centers are hot and steamy. Thicker patties can take up to 14 minutes total. Rotate the basket if your air fryer browns unevenly, and start checking early if your model runs hot.
9. Rest and serve: Let the croquettes rest for 2 minutes before serving. If you used canned or already cooked salmon, they just need to be heated through in the center. If using raw salmon, cook to 145°F (63°C).

Air Fryer Time and Temperature for Salmon Croquettes

For this recipe, I use 390°F (200°C). Most croquettes take 9 to 12 minutes total, with a flip halfway through, though thicker patties can take a little longer.

Start checking when the coating looks golden at the edges. The best doneness cue is a crisp exterior and a center that feels hot all the way through. Air fryer models vary, so use the color and texture of the coating as your main guide.

How to Keep Salmon Croquettes from Falling Apart

The part I pay attention to is moisture. Drain the salmon well, use cooled mashed potatoes, and pat the peas dry before mixing.

If the mixture still feels soft after chilling, add a little more mashed potato or a few tablespoons of dry breadcrumbs. If it starts cracking when shaped, add a spoonful of mayo or a small splash of lemon juice. In the basket, give the patties space so the coating crisps instead of steaming.

Panko vs. Cornmeal for Salmon Croquettes

Panko is the easier choice if your main goal is an even, crisp coating in the air fryer. The larger crumbs catch the oil spray well and brown nicely with circulating heat.

Fine cornmeal works too and gives a toastier, more Southern-style crust. It can darken faster, so watch the croquettes more closely and consider dropping the temperature to 380°F (193°C) if your air fryer tends to run hot.

Canned vs. Leftover Salmon for Croquettes

Both work well. Canned salmon is the most convenient and makes this an easy pantry dinner. Leftover cooked salmon gives a slightly chunkier texture and is a good way to use up extra fillets. For more ways to cook salmon in the air fryer, browse our air fryer salmon recipes.

If you need salmon on hand for a future batch, our Frozen Salmon in Air Fryer guide walks you through cooking it from frozen.

Salmon Croquette Variations

Southern-Style Croquettes

Swap the panko for 1 cup fine cornmeal and keep the herbs to parsley only. The crust will be toastier and a little more rustic. If your air fryer runs hot, use 380°F (193°C) and watch closely.

Salmon Croquettes Without Mayo

Leave out the mayo and add 1 to 2 teaspoons extra Dijon plus 1 extra teaspoon lemon juice. If the mixture seems dry, add 2 more tablespoons mashed potato. This version can dry out faster, so avoid overcooking.

What to Serve with Air Fryer Salmon Croquettes

Serve these with lemon wedges and tartar sauce or lemon aioli. They also pair well with coleslaw, a simple kale or Napa cabbage salad, or grilled vegetables.

For a more casual dinner, tuck them into slider buns with lettuce and pickles. If you want a larger patty for buns, see our Air Fryer Salmon Burgers with Crispy Panko Crust.

How to Store and Reheat Air Fryer Salmon Croquettes

Refrigerate cooked croquettes in an airtight container for up to 3 days. You can also freeze cooked or uncooked formed patties on a sheet tray until solid, then transfer them to a freezer bag for up to 2 months. Separate layers with parchment so they do not stick.

To reheat from the fridge, air fry at 350°F (177°C) for 3 to 5 minutes until hot and lightly re-crisped. A light spray of oil helps the coating, but leftovers are usually a little less crisp than day one.

From frozen cooked, reheat at 350°F (177°C) for 6 to 8 minutes, spraying lightly halfway through. For frozen uncooked patties, air fry at 380°F (193°C) and add 3 to 5 extra minutes. If raw fish was used, make sure the center reaches 145°F (63°C).

Nutrition

Approximate nutrition, based on 4 servings and not including optional sauces or add-ins.

• Serving size: 2 croquettes
• Calories: about 400
• Protein: about 27g
• Fat: about 18g
• Carbohydrates: about 29g

Approximate nutrition per 100g:

• Calories: about 180
• Protein: about 12g
• Fat: about 8g
• Carbohydrates: about 13g

These values are estimates and will vary with the salmon used, how much oil spray you apply, and whether you use panko or cornmeal.