Southern Salmon Croquettes (Printable version)
Golden-crusted patties with flaky salmon, diced vegetables, and spices. Pan-fried to perfection.
# What you need:
→ Fish and Main Mix
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→ For Frying
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# How to make it:
01 - In a large bowl, combine the drained salmon, eggs, onion, bell pepper, celery, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Mix until just combined—do not overmix.
02 - Shape the mixture into 8 evenly sized patties, about 1/2-inch thick.
03 - Place the flour in a shallow dish and roll each patty lightly in flour, then dust off the excess.
04 - For extra crunch, optionally dip each floured patty in additional breadcrumbs to coat.
05 - Heat the vegetable oil in a large skillet over medium heat.
06 - Fry the croquettes in batches (do not overcrowd the pan) for 3–4 minutes per side, or until golden brown and crisp. Drain on paper towels.
07 - Serve hot with lemon wedges, tartar sauce, or hot sauce as desired.
# Expert tips:
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- Canned salmon transforms into something extraordinary with the right crunch and seasonings
- These come together in under 30 minutes but taste like they took all afternoon
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- Hot oil splatters, so keep a spatter screen handy or stand back when you add each patty
- If the croquettes fall apart, your mixture needs more breadcrumbs or a few minutes in the fridge
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- Room-temperature ingredients mix more evenly and prevent the patties from crumbling
- Don't press down on them while frying or you'll squeeze out the moisture that keeps them tender