Southern Salmon Croquettes (Print Version)
Golden, crispy salmon patties with aromatic vegetables and Southern spices. Pan-fried to perfection.
# 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 - In a large bowl, combine the drained salmon, eggs, onion, bell pepper, celery, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Mix until just combined—do not overmix.
02 - Shape the mixture into 8 evenly sized patties, about 1/2-inch thick.
03 - Place the flour in a shallow dish and roll each patty lightly in flour, then dust off the excess.
04 - For extra crunch, optionally dip each floured patty in additional breadcrumbs to coat.
05 - Heat the vegetable oil in a large skillet over medium heat.
06 - Fry the croquettes in batches without overcrowding the pan for 3–4 minutes per side, or until golden brown and crisp. Drain on paper towels.
07 - Serve hot with lemon wedges, tartar sauce, or hot sauce as desired.
# Expert Advice:
01 -
- They come together in under 30 minutes but taste like they took all afternoon
- The crispy golden crust gives way to the most tender, flavorful center youve ever experienced
02 -
- Do not overcrowd the pan or your oil temperature will drop and youll end up with soggy croquettes
- Let the oil come back to temperature between batches for consistent results
03 -
- Use a kitchen scale to make sure all your patties are the same size so they cook evenly
- Test your oil temperature with a tiny bit of the mixture first, it should sizzle immediately