Southern Salmon Croquettes (Print Version)

Golden, crispy salmon patties with tender centers and classic Southern flavors

# What You'll Need:

→ Fish and Main Mix

01 - 2 cans (14.75 oz each) pink salmon, drained and skin/bones removed
02 - 2 large eggs
03 - 1/2 cup finely diced onion
04 - 1/2 cup finely diced green bell pepper
05 - 1/4 cup finely diced celery
06 - 1/2 cup breadcrumbs plus extra for coating
07 - 2 tablespoons mayonnaise
08 - 2 teaspoons Dijon mustard
09 - 1 teaspoon Worcestershire sauce
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ For Frying

14 - 1/2 cup all-purpose flour
15 - 1 cup vegetable oil for frying

# How to Make It:

01 - Combine drained salmon, eggs, onion, bell pepper, celery, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and pepper in a large bowl. Mix until just combined—do not overmix to maintain texture.
02 - Shape the mixture into 8 evenly sized patties, approximately 1/2-inch thick for even cooking.
03 - Place flour in a shallow dish. Lightly roll each patty in flour and dust off excess for a light coating that promotes crispiness.
04 - For extra crunch, optionally dip each floured patty in additional breadcrumbs to create a thicker crust.
05 - Pour vegetable oil into a large skillet and heat over medium heat until properly hot for frying.
06 - Fry croquettes in batches without overcrowding the pan for 3 to 4 minutes per side until golden brown and crisp. Drain on paper towels to remove excess oil.
07 - Serve hot with lemon wedges, tartar sauce, or hot sauce as desired.

# Expert Advice:

01 -
  • The crispy golden exterior gives way to impossibly tender, savory salmon inside
  • These come together in under 30 minutes with pantry staples you probably already have
  • They reheat beautifully for next-day lunches, if they last that long
02 -
  • Overmixing makes dense croquettes—once the ingredients are combined, stop mixing immediately
  • If your patties feel too wet to hold together, add breadcrumbs one tablespoon at a time until the mixture feels stable
  • Hot oil is crucial for crispy results—if the oil is not sizzling when you add the patties, wait until it is properly hot
03 -
  • Let the mixture rest for 10 minutes before shaping—it makes forming patties much easier
  • Use a splatter screen when frying unless you enjoy cleaning oil spatters from your stovetop

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