Southern Salmon Croquettes (Printer-friendly)
Golden, crispy patties made with flaked salmon, vegetables, and Southern spices. Ready in 35 minutes.
# What You’ll 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, beaten
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
# How to Make It:
01 - Combine flaked salmon, onion, bell pepper, celery, eggs, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Shape the mixture into 8 evenly sized patties approximately 1/2 inch thick. Press firmly to ensure they hold together during cooking.
03 - Lightly coat each patty in flour, shaking off any excess to prevent a heavy coating. Set aside on a clean plate.
04 - Pour vegetable oil into a large skillet and heat over medium heat until shimmering but not smoking.
05 - Cook croquettes in batches, frying for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Plate the croquettes immediately while hot and crispy, accompanied by remoulade sauce or your preferred dipping sauce.
# Expert Tips:
01 -
- That golden crispy exterior gives way to the most tender, flavorful interior youve ever tasted
- These come together in under 40 minutes but taste like they took all afternoon
- The leftovers, if you somehow have any, make an incredible sandwich the next day
02 -
- Letting the mixture rest in the refrigerator for 15 minutes before shaping makes it much easier to work with
- Don't crowd the pan because the temperature will drop and you'll end up with soggy, greasy croquettes
- If your patties feel too wet to shape, add another tablespoon of breadcrumbs
03 -
- Use a fork to flake the salmon rather than your hands to avoid overworking the mixture
- Test your oil temperature by dropping in a pinch of flour, it should sizzle immediately but not burn