Southern Salmon Croquettes (Printable)

Crispy, tender Southern-style salmon patties packed with vegetables and spices, ready in 35 minutes.

# What You'll Need:

→ Salmon Mixture

01 - 2 cans (14.75 oz each) pink salmon, drained and flaked
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
16 - 1/2 cup vegetable oil

# Directions:

01 - Combine flaked salmon, onion, bell pepper, celery, eggs, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Mix until well combined.
02 - Shape mixture into 8 evenly sized patties approximately 1/2 inch thick.
03 - Lightly coat each patty in flour, shaking off any excess.
04 - Pour vegetable oil into a large skillet and heat over medium heat.
05 - Cook croquettes in batches for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towel-lined plate.
06 - Serve hot with remoulade or preferred dipping sauce.

# Cooking Tips:

01 -
  • The crispy exterior gives way to the most tender, flavorful center youll ever experience from a can of salmon
  • These come together in under 40 minutes but taste like they took all afternoon to perfect
  • Leftovers (if you somehow have any) make incredible sandwich fillings the next day
02 -
  • Let your mixture rest in the refrigerator for 15 minutes before shaping if you have time. This makes the patties much easier to work with and helps them hold their shape beautifully.
  • Dont crowd the pan when frying. I learned this the hard way when my first batch stuck together and I ended up with one giant salmon pancake instead of individual croquettes.
  • Keep the cooked croquettes in a 200 degree oven while you finish the remaining batches. This keeps them crispy without drying them out.
03 -
  • If your mixture feels too wet to shape, add another tablespoon of breadcrumbs. If its too dry, a splash of water or extra mayonnaise will bring it back to life.
  • Use a cast iron skillet if you have one. The heat distribution is unmatched and youll get the most even, gorgeous golden color.

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