There’s something deeply comforting about a plate of golden, crispy salmon croquettes. For many of us, this dish stirs up memories of family dinners in grandma’s kitchen — where the scent of onions sizzling in butter filled the air, and the sizzle of the skillet was the soundtrack of love.
Salmon croquettes have long been a staple in Southern kitchens, especially during the week when time is tight and bellies are hungry. Whether made from leftover baked salmon or a trusty can from the pantry, they offer a warm, savory bite that satisfies without fuss. Simple, frugal, and full of flavor — that’s the beauty of this humble dish.
In my family, croquettes were a weeknight go-to. My grandmother would mix them up in minutes, her hands moving with practiced ease, and she’d fry them until crisp while telling stories about her childhood. I remember sitting at the counter, waiting for that first bite — crunchy on the outside, soft and tender inside, dipped in a little creamy sauce.
These croquettes are perfect for those cozy nights when you want something homey but don’t want to spend hours cooking. They’re also incredibly versatile. Serve them as a light dinner with a side salad, pack them in a lunchbox, or top them with a poached egg for brunch. However you enjoy them, I promise you’ll fall in love with these little golden patties.
Why You’ll Love This Recipe:
- Quick & easy – Great for busy nights.
- Made from pantry staples – You likely already have everything you need.
- Budget-friendly – Especially if you use canned salmon.
- Crispy on the outside, tender on the inside – A texture you’ll crave again and again.
- Kid-friendly – Even picky eaters usually can’t resist!
INGREDIENTS YOU’LL NEED:
- 1 (14.75 oz) can salmon, drained and flaked
- ¼ cup onion, finely chopped
- ¼ cup green bell pepper, finely chopped
- 1 large egg
- ½ cup breadcrumbs
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1–2 tablespoons flour (for dredging)
- 2–3 tablespoons cooking oil (for frying)
HOW TO MAKE SALMON CROQUETTES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Salmon Start by draining your canned salmon. Use a fork to flake the meat into a large bowl. Remove any bones or skin if preferred — though they’re perfectly edible and add calcium if you don’t mind them.
Step 2: Add the Flavor Base To the salmon, add your chopped onions and green bell pepper. These veggies give a bit of crunch and freshness, breaking up the richness of the fish. Stir in the egg, mayonnaise, mustard, and your seasonings: garlic powder, onion powder, salt, and pepper. Mix everything together until it’s well combined.
Step 3: Bind with Breadcrumbs Now add the breadcrumbs. They help hold the patties together while keeping the texture light. Start with ½ cup — you can always add a little more if the mixture feels too wet.
Step 4: Shape into Patties Use your hands to shape the mixture into patties — about the size of your palm. You should get 6–8 croquettes, depending on how large you make them. If the mixture feels too sticky, chill it in the fridge for 15–20 minutes. It’ll firm up and be easier to handle.
Step 5: Dredge Lightly in Flour Sprinkle a little flour onto a plate and lightly dredge each patty. This gives them a crispier crust when fried — trust me, it’s worth it.
Step 6: Fry Until Golden Heat oil in a skillet over medium heat. Once it’s hot, gently lay in the croquettes, being careful not to overcrowd the pan. Fry for 3–4 minutes per side or until beautifully golden and crisp. Transfer to a paper towel-lined plate to drain any excess oil.
Step 7: Serve Warm Serve your salmon croquettes warm — maybe with a dollop of tartar sauce, a splash of hot sauce, or even a creamy remoulade. They pair wonderfully with grits, rice, or a fresh side salad.
HELPFUL TIPS:
- Make it ahead: You can mix and shape the patties ahead of time and refrigerate them until ready to fry.
- Too soft? Add a bit more breadcrumbs or chill the patties before frying to help them hold their shape.
- Use fresh salmon: If you have leftover cooked salmon, it works beautifully in this recipe too.
- Add herbs: Fresh parsley, dill, or chives can add extra brightness.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 croquettes
- Category: Dinner
- Method: Pan-fried
- Cuisine: Southern, American
- Diet: Pescatarian
NOTES:
These croquettes are extremely adaptable. You can add chopped celery, shredded carrot, or even a hint of lemon zest to brighten things up. They’re also great served with a side of creamy mashed potatoes or tucked into a sandwich with a bit of lettuce and mayo.
NUTRITIONAL INFORMATION: (Per croquette, approx.)
- Calories: 160
- Protein: 12g
- Carbohydrates: 6g
- Fat: 10g
- Fiber: 0.5g
- Sodium: 300mg
FREQUENTLY ASKED QUESTIONS:
Can I use fresh salmon instead of canned?
Yes! Just cook and flake your fresh salmon. Make sure it’s cool before mixing it with the rest of the ingredients.
How do I keep the croquettes from falling apart?
The key is in the binding ingredients — make sure to include enough egg and breadcrumbs. If they still feel too soft, chill the patties before frying.
Are these freezer-friendly?
Absolutely. Freeze uncooked patties on a tray, then transfer to a zip-top bag. When ready to cook, thaw and fry as directed.
What sauce goes well with these?
Tartar sauce, remoulade, or even a spicy mayo are all delicious options.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet or oven to maintain crispiness — microwaving tends to make them soft.
To freeze, place uncooked patties on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be cooked straight from frozen — just add a few extra minutes to the cook time.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Greek Turkey Meatballs with Tzatziki
- Costco Lobster Ravioli : A Restaurant-Worthy Dish at Home
- Breakfast Rolls
- Chinese-Style Savory Stuffed Breakfast Pancakes
CONCLUSION
Salmon croquettes are one of those timeless recipes that never really go out of style. They’re quick to make, budget-friendly, and deeply satisfying. Whether you’re cooking for your family on a busy weeknight or reminiscing about meals from your childhood, these croquettes are a comforting reminder of how food connects us — to our roots, to our memories, and to each other.
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Southern-Style Salmon Croquettes
Description
There’s something deeply comforting about a plate of golden, crispy salmon croquettes. For many of us, this dish stirs up memories of family dinners in grandma’s kitchen — where the scent of onions sizzling in butter filled the air, and the sizzle of the skillet was the soundtrack of love.
Salmon croquettes have long been a staple in Southern kitchens, especially during the week when time is tight and bellies are hungry. Whether made from leftover baked salmon or a trusty can from the pantry, they offer a warm, savory bite that satisfies without fuss. Simple, frugal, and full of flavor — that’s the beauty of this humble dish.
In my family, croquettes were a weeknight go-to. My grandmother would mix them up in minutes, her hands moving with practiced ease, and she’d fry them until crisp while telling stories about her childhood. I remember sitting at the counter, waiting for that first bite — crunchy on the outside, soft and tender inside, dipped in a little creamy sauce.
These croquettes are perfect for those cozy nights when you want something homey but don’t want to spend hours cooking. They’re also incredibly versatile. Serve them as a light dinner with a side salad, pack them in a lunchbox, or top them with a poached egg for brunch. However you enjoy them, I promise you’ll fall in love with these little golden patties.
Ingredients
- 1 (14.75 oz) can salmon, drained and flaked
- ¼ cup onion, finely chopped
- ¼ cup green bell pepper, finely chopped
- 1 large egg
- ½ cup breadcrumbs
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1–2 tablespoons flour (for dredging)
- 2–3 tablespoons cooking oil (for frying)
Instructions
Step 1: Prepare the Salmon Start by draining your canned salmon. Use a fork to flake the meat into a large bowl. Remove any bones or skin if preferred — though they’re perfectly edible and add calcium if you don’t mind them.
Step 2: Add the Flavor Base To the salmon, add your chopped onions and green bell pepper. These veggies give a bit of crunch and freshness, breaking up the richness of the fish. Stir in the egg, mayonnaise, mustard, and your seasonings: garlic powder, onion powder, salt, and pepper. Mix everything together until it’s well combined.
Step 3: Bind with Breadcrumbs Now add the breadcrumbs. They help hold the patties together while keeping the texture light. Start with ½ cup — you can always add a little more if the mixture feels too wet.
Step 4: Shape into Patties Use your hands to shape the mixture into patties — about the size of your palm. You should get 6–8 croquettes, depending on how large you make them. If the mixture feels too sticky, chill it in the fridge for 15–20 minutes. It’ll firm up and be easier to handle.
Step 5: Dredge Lightly in Flour Sprinkle a little flour onto a plate and lightly dredge each patty. This gives them a crispier crust when fried — trust me, it’s worth it.
Step 6: Fry Until Golden Heat oil in a skillet over medium heat. Once it’s hot, gently lay in the croquettes, being careful not to overcrowd the pan. Fry for 3–4 minutes per side or until beautifully golden and crisp. Transfer to a paper towel-lined plate to drain any excess oil.
Step 7: Serve Warm Serve your salmon croquettes warm — maybe with a dollop of tartar sauce, a splash of hot sauce, or even a creamy remoulade. They pair wonderfully with grits, rice, or a fresh side salad.
Notes
These croquettes are extremely adaptable. You can add chopped celery, shredded carrot, or even a hint of lemon zest to brighten things up. They’re also great served with a side of creamy mashed potatoes or tucked into a sandwich with a bit of lettuce and mayo.
