Southern Salmon Croquettes (Printable)

Golden, crispy salmon patties with aromatic vegetables and seasonings, ready in 30 minutes for a comforting Southern-style meal.

# What You'll Need:

→ Fish and Main Mix

01 - 2 cans (14.75 oz each) pink salmon, drained and skin/bones removed
02 - 2 large eggs
03 - 1/2 cup finely diced onion
04 - 1/2 cup finely diced green bell pepper
05 - 1/4 cup finely diced celery
06 - 1/2 cup breadcrumbs (plus extra for coating)
07 - 2 tablespoons mayonnaise
08 - 2 teaspoons Dijon mustard
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ For Frying

14 - 1/2 cup all-purpose flour
15 - 1 cup vegetable oil (for frying)

# Directions:

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 as this can make the croquettes tough.
02 - Shape the mixture into 8 evenly sized patties, about 1/2-inch thick. Ensure uniform thickness for even cooking.
03 - Place the flour in a shallow dish and roll each patty lightly in flour, then dust off the excess. For extra crunch, optionally dip each floured patty in additional breadcrumbs to coat.
04 - Heat the vegetable oil in a large skillet over medium heat. Fry the croquettes in batches without overcrowding the pan for 3–4 minutes per side, or until golden brown and crisp. Drain on paper towels.
05 - Serve hot with lemon wedges, tartar sauce, or hot sauce as desired. Pairs well with creamy grits, coleslaw, or a fresh salad.

# Cooking Tips:

01 -
  • These croquettes transform pantry staples into something that tastes like you spent hours at the stove
  • The crispy crust gives way to the most incredibly tender, flavorful center
  • They reheat beautifully for lunch the next day, if they last that long
02 -
  • Overmixing the salmon mixture makes the texture dense and rubbery instead of tender and flaky
  • Letting the patties chill in the refrigerator for thirty minutes helps them hold together better during frying
  • Make sure your oil is properly hot before adding the first batch or they will absorb too much oil
03 -
  • Drain the salmon really well and press out any excess liquid before mixing
  • Keep the heat at medium so the crust forms without burning before the inside heats through
  • Let the fried patties rest on a wire rack instead of paper towels for the crispiest results

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