Air Fryer Salmon Croquettes Recipe

So, you’re craving something delicious, kinda fancy, but also, like, zero effort? You know, the kind of meal that makes you look like a kitchen superstar without actually having to, you know, *cook* all day? Same, friend, same. That’s where these Air Fryer Salmon Croquettes come sashaying into your life, ready to impress your taste buds and minimalize your cleanup.

Why This Recipe is Awesome

Okay, let’s be real. Nobody wants to deal with a greasy kitchen after a long day. Deep-frying is fun exactly zero times, and frankly, my apartment building’s fire alarm has had enough of my shenanigans. This recipe? It’s basically a cheat code for crispy, golden perfection. We’re talking all the crunch, all the flavor, with significantly less oil and zero grease splatters on your favorite shirt. It’s **idiot-proof**, I promise, even I didn’t mess it up. Plus, using an air fryer means less guilt, so you can totally have that extra croquette (or three).

Ingredients You’ll Need

Gather ’round, culinary adventurers! Here’s what you’ll need for your salmon croquette masterpiece. Don’t worry, it’s nothing too wild.

• 1 can (14.75 oz) boneless, skinless salmon, drained (the good stuff, please. Your palate will thank you).
• 1/4 cup mayonnaise (the creamy glue that holds dreams together).
• 1 large egg, lightly beaten (our binder buddy).
• 1/4 cup finely diced celery (for a little crunch and freshness, because we’re fancy).
• 2 tablespoons finely chopped fresh parsley (or 1 tsp dried, if you’re feeling lazy. No judgment).
• 1 tablespoon Dijon mustard (a little zing, a little tang).
• 1/2 teaspoon onion powder (the subtle hero).
• 1/4 teaspoon garlic powder (because garlic makes everything better, fight me).
• Salt and black pepper to taste (don’t be shy!).
• 1 cup Panko breadcrumbs, divided (the secret to ultimate crispiness).
• Cooking spray or a little oil (for that golden glow).

Step-by-Step Instructions

Get ready for some serious kitchen action – well, “action” in the sense of minimal effort for maximum deliciousness. You got this!

1. First things first: **Drain that salmon really well**. Like, seriously, press out as much liquid as you can. Nobody wants soggy croquettes. Once drained, flake it into a large bowl with a fork.
2. To the salmon, add your mayo, egg, celery, parsley, Dijon mustard, onion powder, garlic powder, salt, and pepper. Then, toss in about half a cup of the Panko breadcrumbs. **Gently mix everything together** until just combined. Over-mixing is a rookie mistake that leads to dense croquettes!
3. Now for the fun part: forming. Take about 2 tablespoons of the mixture and shape it into a small patty, about 1-inch thick. Repeat until all the mixture is used. You should get around 8-10 croquettes.
4. Pour the remaining 1/2 cup of Panko into a shallow dish. **Carefully dredge each croquette in the Panko**, making sure it’s fully coated on all sides. Give ’em a gentle pat to ensure the crumbs stick.
5. **Pop those beauties in the fridge for at least 15-20 minutes.** This helps them firm up and prevents them from falling apart in the air fryer. Trust me on this, it’s a game-changer.
6. While your croquettes are chilling, **preheat your air fryer to 375°F (190°C) for about 5 minutes**. Don’t skip this; a hot start means crispier results!
7. Lightly spray the air fryer basket with cooking spray (or brush with oil). Arrange the croquettes in a single layer, making sure not to overcrowd the basket. You’ll likely need to cook them in batches.
8. **Air fry for 8-12 minutes**, flipping halfway through, until they’re beautifully golden brown and crispy. The exact time will depend on your air fryer, so keep an eye on them!
9. Serve immediately with your favorite dipping sauce (tartar sauce is classic, but a spicy mayo is also *chef’s kiss*).

Common Mistakes to Avoid

We’ve all been there. Thought we were hot stuff, only to create a kitchen disaster. Learn from my missteps (and a few others):

• Not Draining the Salmon Enough: This is probably the biggest offender. Too much moisture means mushy croquettes. Squeeze it like you mean it!
• Over-mixing the Mixture: Remember, we’re making delicate croquettes, not concrete. Mix just enough to combine the ingredients.
• Skipping the Chill Time: Thinking you can rush perfection? Nope. That 15-20 minute fridge nap is crucial for the croquettes to firm up and hold their shape. Don’t be a rebel, chill out.
• Overcrowding the Air Fryer: Resist the urge to cram them all in! Air fryers need space for the hot air to circulate and make everything crispy. Cook in batches, patience is a virtue.
• Forgetting to Preheat: Rookie mistake! A preheated air fryer means instant crispiness when the croquettes hit the basket. It makes a difference.

Alternatives & Substitutions

Feeling creative? Or maybe you just ran out of something? No worries, we can totally improvise!

• Different Fish: While salmon is the OG, you can totally use canned tuna, cooked cod, or even crab meat for a similar vibe. Just make sure it’s flaked and well-drained.
• Breadcrumb Swap: No Panko? Regular breadcrumbs work too, but Panko really gives that extra crispy crunch. You could also try crushed cornflakes for a gluten-free option!
• Binder Blues: Out of mayo? Cream cheese or even a bit of mashed potato can step in to bind things up, though the flavor profile will shift a bit. Experiment!
• Veggie Adventures: Not a celery fan? Finely diced bell peppers, grated zucchini (squeeze out the water!), or even some finely chopped onion would be great additions.
• Spice It Up: Want a kick? Add a pinch of cayenne pepper, a dash of hot sauce, or even some smoked paprika for a different twist. **IMO**, a little heat never hurts.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I use fresh salmon instead of canned? Absolutely! Just make sure it’s cooked and flaked. Poach, bake, or pan-fry it first, then flake it up. We’re not reinventing the wheel, just making it tastier.
• Can these be frozen? You bet! Form and bread them, then place them on a baking sheet and freeze until solid. Once frozen, transfer to an airtight container or freezer bag. When ready to cook, air fry them from frozen, adding a few extra minutes to the cooking time.
• What if I don’t have an air fryer? Can I bake them? Yes, you can! Bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway, until golden and crispy. Just know the air fryer really does give that superior crunch.
• What’s the best dipping sauce? Classic tartar sauce is always a winner. But I’m a huge fan of a sriracha mayo (just mix mayo and sriracha, duh) or even a simple lemon dill sauce. Get creative!
• How long do leftovers last? If you even have any! They’ll keep in an airtight container in the fridge for 2-3 days. Reheat them in the air fryer for a few minutes to bring back that crispiness.

Final Thoughts

And there you have it, folks! Your new go-to recipe for when you want something impressive, delicious, and surprisingly easy. These Air Fryer Salmon Croquettes are seriously good, and they’re proof that you don’t need to spend hours in the kitchen to whip up something special. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!