Southern Salmon Croquettes (Printable)
Crispy golden patties with tender, flavorful salmon inside, ready in 35 minutes.
# What You Need:
→ Salmon Mixture
01 - 2 cans (14.75 oz each) pink salmon, drained and flaked, bones and skin removed
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
# Directions:
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 about 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 to 4 minutes per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
06 - Serve hot with your favorite dipping sauce.
# Expert Tips:
01 -
- The crispy exterior gives way to the most tender, flavorful inside that somehow tastes like comfort itself
- They come together in under 40 minutes but taste like they took all afternoon to perfect
02 -
- Let the mixture rest for about 10 minutes before shaping—this helps everything bind together better
- Dont crowd the pan or the temperature will drop and you'll end up with soggy croquettes
03 -
- If the mixture feels too wet, add another tablespoon of breadcrumbs until it holds its shape
- A dash of hot sauce in the mixture adds a lovely kick that balances the richness