Southern Salmon Croquettes (Printable View)
Crispy, tender Southern-style salmon patties packed with flavor and perfect for any meal.
# 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 thoroughly incorporated.
02 - Shape the mixture into 8 evenly sized patties, approximately 1/2 inch thick for uniform cooking.
03 - Lightly coat each patty in flour, shaking off any excess to ensure even crisping.
04 - Heat vegetable oil in a large skillet over medium heat until shimmering.
05 - Fry the croquettes in batches for 3 to 4 minutes per side, until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
06 - Serve hot with remoulade, tartar sauce, or your preferred dipping sauce.
# Expert Advice:
01 -
- The crispy outside gives way to the most tender, flavorful center youve ever experienced
- These come together in under 40 minutes from pantry staples you probably already have
- They reheat beautifully for lunches the next day, if they last that long
02 -
- Let the mixture rest for 10 minutes before shaping, it helps the breadcrumbs absorb moisture and prevents crumbling
- Dont overcrowd the pan or the oil temperature will drop and youll end up with greasy croquettes
- If theyre browning too fast, lower the heat, and if theyre not browning enough, give it another minute
03 -
- Chill your shaped patties for 15 minutes before frying, they hold together much better
- Use a fish spatula to flip them, it slides right under without breaking the crispy crust