Southern Salmon Croquettes (Printable)

Golden, crispy salmon patties with vegetables and seasonings, pan-fried to perfection.

# 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, approximately 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 excess oil.
06 - Serve hot with remoulade sauce or your favorite dipping sauce.

# Expert Advice:

01 -
  • These croquettes transform humble canned salmon into something crispy and golden that feels like a treat
  • The recipe comes together in under 40 minutes but tastes like it took all afternoon
  • Leftovers (if there are any) make an excellent breakfast the next morning
02 -
  • Let the mixture rest for 10 minutes before shaping. This helps the breadcrumbs absorb moisture and makes the patties hold together better.
  • Don't press down on the croquettes while they're frying. You want that crispy crust to stay intact.
  • If your patties are falling apart, the mixture is probably too wet. Try adding another tablespoon of breadcrumbs.
03 -
  • Use a cookie scoop to portion the mixture for perfectly uniform croquettes
  • Let the oil come back to temperature between batches for consistent results

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