Southern Salmon Croquettes (Printable)
Golden, crispy salmon patties with vegetables and Southern spices
# 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
# How-To 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.
06 - Serve hot with your favorite dipping sauce.
# Expert Advice:
01 -
- These crispy patties turn humble canned salmon into something that feels like a special occasion treat
- The remoulade sauce cuts through the richness and ties everything together beautifully
02 -
- Let the patties rest in the refrigerator for 15 minutes before frying if you have time this helps them hold together better
- Don't crowd the pan or the oil temperature will drop and your croquettes will turn greasy instead of crisp
03 -
- Pat the salmon mixture dry before shaping if it seems too wet from the canning liquid
- Use a fish spatula to flip these fragile patties without breaking them apart