Southern Salmon Croquettes (Printable version)
Golden, crispy salmon patties with Southern flair—ready in just 35 minutes for a satisfying meal.
# What you need:
→ Salmon Mixture
01 - 2 cans (14.75 oz each) pink salmon, drained and flaked, bones and skin removed if desired
02 - 1/2 cup finely diced onion
03 - 1/4 cup finely diced green bell pepper
04 - 1/4 cup finely diced celery
05 - 2 large eggs
06 - 1/2 cup breadcrumbs
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ For Frying
15 - 1/2 cup all-purpose flour for dredging
16 - 1/2 cup vegetable oil
# How to make it:
01 - In a large bowl, combine flaked salmon, onion, bell pepper, celery, eggs, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix until thoroughly combined and uniform.
02 - Shape the mixture into 8 evenly sized patties, approximately 1/2 inch thick. Press firmly to ensure they hold together during frying.
03 - Lightly coat each patty in flour, shaking off any excess to prevent a heavy coating.
04 - Pour vegetable oil into a large skillet and heat over medium heat until shimmering but not smoking.
05 - Cook croquettes in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Serve hot with zesty remoulade, tartar sauce, or your preferred dipping sauce.
# Expert tips:
01 -
- Transforms humble canned salmon into something that feels like a special occasion treat
- The crispy exterior gives way to the most tender flavorful interior youve ever tasted
02 -
- Don't skip the chilling step if your mixture feels too soft to work with
- The oil must be properly hot or your croquettes will turn out greasy instead of crispy
03 -
- Pat your salmon extra dry after draining to prevent soggy croquettes
- Let the mixture rest for 15 minutes before shaping if you have time