Southern Salmon Croquettes (Print Version)
Golden, crispy salmon patties with Southern flair—ready in 35 minutes and bursting with flavor.
# 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 for dredging
16 - 1/2 cup vegetable oil
# Steps:
01 - In a large bowl, combine the 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 well combined.
02 - Shape the mixture into 8 evenly sized patties about 1/2 inch thick.
03 - Lightly dredge each patty in flour, shaking off excess.
04 - Heat vegetable oil in a large skillet over medium heat.
05 - Fry the croquettes in batches for 3-4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
06 - Serve hot with your favorite dipping sauce.
# Expert Tips:
01 -
- These transform humble canned salmon into something that tastes like it came from a proper Southern kitchen
- The crispy outside gives way to the most tender, flavorful center youve ever tasted
02 -
- Dont overcrowd the pan or the oil temperature will drop and youll end up with soggy greasy croquettes instead of crispy ones
- Let the patties rest for about 5 minutes after shaping so they firm up slightly and hold together better during frying
03 -
- Use freshly drained salmon rather than sitting in the fridge overnight for the best texture
- Pat your patties dry with paper towels before dredging if they feel too sticky to handle