Southern Salmon Croquettes

Let’s be honest, some nights you need a dinner that feels like a warm hug but doesn’t require a PhD in culinary arts to make. These Southern Salmon Croquettes are exactly that. They’re crispy on the outside, tender and flaky on the inside, and bursting with flavor that’ll transport you straight to a cozy Southern kitchen. I love whipping these up when I want a meal that’s a little fancy but seriously easy. It’s the kind of dish that silences the “What’s for dinner?” chorus and replaces it with happy, satisfied smiles. Plus, it’s a fantastic way to get a healthy dose of omega-3s without any fuss.

Table of Contents

Table of Contents

Why You’ll Love This Southern Salmon Croquettes Recipe

This recipe has become a staple in my home for so many reasons, and I bet it’ll become one in yours, too.

• Quick & Easy: From pantry to plate in under 30 minutes. Perfect for those busy weeknights when time is not on your side.
• Budget-Friendly: Using simple, canned salmon keeps things affordable without sacrificing an ounce of flavor.
• Incredibly Flexible: Don’t have an ingredient? No problem! This recipe is a great canvas for your own creative twists.
• Family-Friendly: These croquettes are a hit with both kids and adults. They’re like sophisticated, grown-up fish sticks that everyone can agree on.

What You’ll Need

These croquettes come together with simple ingredients you might already have in your pantry. Here’s your shopping list:

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• 2 (14.75 oz) cans of pink salmon, drained and flaked
• 1/2 cup finely chopped yellow onion
• 1/4 cup finely chopped bell pepper (any color)
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup vegetable oil (for frying)

Let’s Get Cooking: Your Simple Steps

Making these easy salmon croquettes is a breeze. Just follow these steps for a perfect result every time. You can serve them with a simple side, like my Easy Greek Salad, for a complete meal.

1. Combine the Ingredients: In a large mixing bowl, gently combine the flaked salmon, onion, bell pepper, flour, egg, Old Bay, garlic powder, and black pepper. Mix just until everything is incorporated. Be careful not to overmix!
2. Form the Patties: Using your hands, shape the mixture into 8 evenly-sized patties, about 1/2-inch thick.
3. Heat the Oil: In a large skillet (a cast-iron skillet works wonderfully here), heat the vegetable oil over medium-high heat.
4. Fry to Perfection: Carefully place the patties in the hot oil. Fry for 3-4 minutes on each side, or until they are golden brown and crispy.
5. Drain and Serve: Transfer the cooked croquettes to a plate lined with paper towels to drain any excess oil. Serve immediately while they’re hot and crunchy!

My Go-To Kitchen Gear

You don’t need anything fancy for this recipe!

• A large mixing bowl
• A large skillet (I swear by my cast-iron for the best crust)
• A spatula for flipping

Tips & Tricks for the Best Croquettes

Here are a few things I’ve learned along the way to make your salmon croquettes absolutely perfect:

• Drain Well: Make sure you drain the canned salmon thoroughly. A little extra moisture can make the patties harder to hold together.
• Don’t Overmix: Gently fold the ingredients together. Overmixing can make the texture a bit pasty.
• Hot Pan is Key: Ensure your oil is nice and hot before adding the patties. This gives you that irresistible crispy exterior without them soaking up too much oil.
• Get Creative: Feel free to add a tablespoon of Dijon mustard, a squeeze of lemon juice, or some fresh dill to the mixture for a different flavor profile. They’re also delicious with a dollop of creamy avocado dip on the side!

What to Serve With Your Croquettes

These versatile patties are the star of the show, but they love good company! I love serving them with:

• A bright, tangy Creamy Cucumber Salad to cut through the richness.
• A pile of creamy mashed potatoes or cheesy grits for the ultimate comfort food plate.
• A simple side of steamed green beans or roasted asparagus.
• On a bun with lettuce, tomato, and tartar sauce for a delicious salmon burger twist.

Nutrition Information

This information is an estimate per croquette.*

Calories: 185kcal | Carbohydrates: 4g | Protein: 17g | Fat: 11g

*Please note that nutrition facts can vary based on specific ingredients used.

A Few Questions You Might Have

Can I bake these salmon croquettes instead of frying?

Absolutely! For a lighter option, preheat your oven to 400°F (200°C). Place the formed patties on a baking sheet lined with parchment paper and lightly spray or brush them with oil. Bake for 15-20 minutes, flipping halfway through, until golden and cooked through.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, pop them in a 350°F (175°C) oven or toaster oven for about 10 minutes to bring back the crispiness. Microwaving will make them soft.

Can I use fresh salmon instead of canned?

You can! You’ll need about 1.5 pounds of fresh salmon. Cook it first (by baking, poaching, or pan-searing), then flake it and let it cool completely before using it in the recipe.

What’s the best way to keep the patties from falling apart?

The egg and flour are your binding agents here. Make sure they are well distributed. Chilling the mixture in the fridge for 15-20 minutes before forming the patties can also help them hold their shape better during cooking.

There you have it! A simple, delicious recipe for Southern Salmon Croquettes that’s sure to become a regular in your dinner rotation. It’s a dish that proves comfort food doesn’t have to be complicated. I hope this recipe brings as much joy to your table as it does to mine. Happy cooking!