Golden and crisp on the outside, tender and flavorful on the inside—these salmon croquettes are an elegant fusion of comfort and refinement. Paired with a tangy yuzu cream sauce and topped with luxurious ikura (salmon roe), this appetizer balances richness and acidity with a refined touch of umami.

Why You’ll Love This Recipe

These salmon croquettes are an ideal combination of texture and taste. The crisp panko crust gives way to a savory, tender interior, while the yuzu cream provides a citrusy brightness that cuts through the richness. The addition of ikura elevates the presentation and taste, making this a standout appetizer for dinner parties or special occasions. It’s a creative twist on classic fish cakes with a distinct Japanese influence.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salmon Croquettes:

• 1 cup cooked salmon, flaked
• 1/2 cup mashed potatoes
• 1 tablespoon green onion, finely chopped
• 1/2 teaspoon soy sauce
• Salt and pepper to taste
• 1 egg, beaten
• 1/2 cup panko breadcrumbs
• Vegetable oil, for frying

For the Yuzu Cream:

• 1/3 cup sour cream or crème fraîche
• 1 tablespoon yuzu juice (or lemon juice if unavailable)
• 1/2 teaspoon soy sauce
• 1 tablespoon ikura (salmon roe), for topping

directions

1. In a bowl, combine flaked salmon, mashed potatoes, green onion, soy sauce, salt, and pepper. Mix until well combined.
2. Shape the mixture into small rectangular or oval logs, compacting gently to hold their shape.
3. Dip each croquette into the beaten egg, then roll in panko breadcrumbs until fully coated.
4. Heat about 1/2 inch of vegetable oil in a skillet over medium heat.
5. Fry the croquettes in batches for 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
6. For the sauce, whisk together sour cream, yuzu juice, and soy sauce until smooth and creamy.
7. Spoon the yuzu cream into ramekins or serving dishes and top each with a small spoonful of ikura.
8. Serve the croquettes warm with yuzu cream and ikura on the side.

Servings and timing

This recipe makes 8–10 small croquettes, serving 4 as an appetizer. Preparation and cooking time is approximately 30 minutes.

Variations

• Substitute fish: Use canned salmon, smoked trout, or cooked white fish like cod.
• Herb infusion: Add dill, parsley, or shiso for an herbal note.
• Spicy option: Mix a pinch of wasabi or a few drops of hot sauce into the yuzu cream.
• Gluten-free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
• No ikura: Garnish with chopped chives, sesame seeds, or pickled ginger if ikura is unavailable.

storage/reheating

• Storage: Store croquettes in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate.
• Reheating: Reheat croquettes in a 350°F (175°C) oven for 10 minutes or until heated through. Avoid microwaving to maintain crispness.
• Freezing: Freeze uncooked croquettes on a tray, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to cooking time.

FAQs

Can I use canned salmon for this recipe?

Yes, canned salmon works well. Be sure to drain and flake it thoroughly before mixing.

What can I use instead of yuzu juice?

Fresh lemon juice is the best substitute, though lime juice or a mix of lemon and orange juice can mimic yuzu’s complex citrus flavor.

How do I keep the croquettes from falling apart?

Ensure the mixture is well-combined and compacted when forming. Letting them chill briefly before frying can also help.

Can I bake the croquettes instead of frying?

Yes, bake at 400°F (200°C) on a lined baking sheet for 20 minutes, flipping halfway for even browning.

Is ikura essential for the recipe?

No, while it adds flavor and visual appeal, you can omit it or replace it with another garnish.

What type of salmon is best?

Cooked fresh salmon provides the best texture and flavor, but leftover or canned salmon is convenient and still tasty.

How do I make mashed potatoes for this recipe?

Boil peeled potatoes until tender, then mash with a bit of butter and salt. Avoid adding cream or too much liquid.

Can I make the croquettes ahead of time?

Yes, you can shape and bread the croquettes a day ahead. Store covered in the refrigerator and fry just before serving.

What oil is best for frying croquettes?

Use a neutral oil with a high smoke point such as vegetable, canola, or sunflower oil.

Can I serve this as a main dish?

Yes, increase the size of the croquettes and serve with a salad or steamed rice for a more substantial meal.

Conclusion

Crispy Salmon Croquettes with Yuzu Cream & Ikura are an elegant fusion of Japanese and Western flavors. With their delicate texture, citrusy cream sauce, and luxe topping of salmon roe, they make a striking appetizer for any special occasion. Easy to prepare and highly adaptable, this dish is a refined way to use cooked salmon in a new and exciting format.

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