Southern Salmon Croquettes (Printer-friendly)

Golden, crispy patties made with savory salmon, vegetables, and Southern spices for a nostalgic comfort food.

# 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 Guide:

01 - Combine the 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 as this can make the croquettes tough.
02 - Form the mixture into 8 evenly sized patties, approximately 1/2-inch thick. Ensure uniform thickness for even cooking.
03 - Place flour in a shallow dish. Lightly roll each patty in flour, shaking off any excess. For extra crunch, optionally dip each floured patty in additional breadcrumbs to create a thicker coating.
04 - Pour vegetable oil into a large skillet and heat over medium temperature. The oil is ready when a small pinch of flour sizzles upon contact.
05 - Cook croquettes in batches without overcrowding the pan. Fry for 3–4 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
06 - Serve hot while crispy. Accompany with lemon wedges, tartar sauce, or hot sauce as desired.

# Expert Advice:

01 -
  • The contrast between that shattering crispy exterior and tender, flaky inside is absolutely worth the effort
  • These come together in under 30 minutes but taste like they've been simmering all afternoon
  • They reheat beautifully for lunch the next day, assuming they last that long
02 -
  • Mixing the salmon mixture too vigorously makes dense hockey pucks instead of tender croquettes
  • Oil that's too cool creates soggy, oil-soaked patties while too hot burns outside before inside heats through
  • Letting shaped patties rest 15 minutes in refrigerator helps them hold together during frying
03 -
  • Use a cookie scoop to portion evenly sized croquettes that cook at the same rate
  • Line your baking sheet with wire cooling rack after frying so air circulates and they stay crisp

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