Southern Salmon Croquettes (Printable)

Golden, crispy Southern-style salmon patties seasoned with traditional flavors and pan-fried to perfection.

# What You 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

# How to Make It:

01 - 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 in a large bowl. Mix until thoroughly incorporated.
02 - Shape the mixture into 8 evenly sized patties, approximately 1/2 inch thick each.
03 - Lightly coat each patty in flour, shaking off any excess to ensure an even, light coating.
04 - Pour vegetable oil into a large skillet and heat over medium heat until shimmering.
05 - Cook the croquettes in batches for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels to remove excess oil.
06 - Serve hot accompanied by remoulade sauce or your preferred dipping sauce.

# Expert Tips:

01 -
  • They come together faster than you can set the table for dinner
  • The crispy outside gives way to the most tender, flavorful center youve ever tasted
  • Everything cooks in one pan and cleanup is practically nonexistent
02 -
  • Let the patties rest for about 5 minutes after shaping them, this helps them hold together better during frying
  • Don't crowd the pan or the temperature will drop and your croquettes will end up greasy instead of crispy
  • If a croquette breaks apart while cooking, just press it back together with your spatula, it'll still taste amazing
03 -
  • Use a cookie scoop to portion the mixture before shaping, this ensures evenly sized croquettes that cook at the same rate
  • Let the oil come back to temperature between batches, otherwise the later batches won't get as crispy

Return