Salmon Croquettes

These delicious Salmon Croquettes are an easy soul food classic done right! Tender on the inside full of salmon flavor, yet crunchy on the outside!
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Overhead of salmon croquettes or salmon cakes on white platter with tartar sauce

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The Lowdown on These Salmon Croquettes

Closeup of Jocelyn in pink dress smiling

Salmon croquettes was one of them meals that made a regular Tuesday night feel special. We had them at least once a week growing up, and my mama could throw a batch together faster than we could set the table. She was the croquette queen, I’m tellin’ you!

Folks on this internet have all types of recipes for this Southern delicacy but it ain’t like my Mississippi mama’s recipe. She learned from my Big Mama, and now I am passing them on to y’all with a few small updates. This is easy and fast soul food done right boos.

an orange heart with the name Jocelyn written out in script as a signature for Jocelyn Delk Adams

Ingredients You Need To Make Salmon Croquettes

Ingredients to make salmon croquettes on the table.
  • Canned Salmon: Start with a good-quality canned salmon, and it’ll make all the difference. My mama swears by Pillar Rock because it’s milder and not too fishy. Make sure to remove the bones! If you have some leftover cooked salmon you can definitely use that instead, or even swap in some canned crab meat.
  • Aromatics: Onions and peppers really make the salmon shine. If you’re not a fan of green pepper, swap it for celery or just use more onion.
  • Egg: This is what keeps everything holding together, so don’t skip it boos!
  • Flour: Instead of all-purpose flour, my mama uses self-rising flour. Make your own by whisking together 1 cup of all-purpose flour, 1 ยฝ teaspoons baking powder, and ยผ teaspoon salt.
  • Cornmeal: My secret ingredient! You can either leave out the cornmeal all together to make these the more traditional Southern way or replace with some breadcrumbs or panko for a more crunchy texture.
  • Seasonings: Worchestershire sauce, seasoned salt, red pepper flakes and black pepper. You can cut back on the pepper flakes or swap for a pinch of smoked paprika.

How to Make Salmon Croquettes

Ingredients in a bowl to make salmon croquettes.
1
Add salmon, flour, onion, green pepper, egg, worcheshire sauce, salt, pepper flakes and black pepper to a large bowl.
Salmon mixture mixed together.
2
Mix until well combined.
Salmon patties shaped on a cutting board.
3
Shape medium to small sized patties. Also, add cornmeal to a plate and set aside.
Salmon patties are coated with cornmeal breading.
4
Carefully roll patties in cornmeal and set aside.
Salmon croquettes are placed in an electric fryer to cook.
5
Add oil to cast iron skillet, heat, and place the patties in.
Salmon croquettes are almost finished cooking.
6
Fry croquettes until golden brown on both sides.
Cooked salmon croquettes draining on a paper towel.
7
Drain on paper towels then serve.
Salmon croquettes on a white platter with a spatula.

Southern Salmon Croquettes

These delicious Salmon Croquettes are an easy soul food classic done right! Tender on the inside full of salmon flavor, yet crunchy on the outside!
4.57 from 197 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Appetizer, Main Course
Servings: 12 medium sized croquettes

Ingredients

  • 1 (14.75) pink salmon can with bones removed
  • 1/2-3/4 cup self rising flour
  • 1/2 cup finely diced onion we use the food processor, this was about ยฝ an onion for us
  • 1/4 cup finely diced green pepper
  • 1 large egg
  • 1/2 tsp worcheshire sauce
  • 1/4 tsp seasoned salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 1/2 cup yellow cornmeal optional (you can omit or use flour if you prefer)
  • 3/4 cup vegetable oil

Instructions

  • In a large bowl, add salmon, flour, onion, green pepper, egg, worcheshire sauce, salt, pepper flakes and black pepper and mix until well combined. The mixture will be somewhat softer and looser so you will have to handle with care but donโ€™t worry, they will fry up just fine.
  • Add cornmeal to a plate and set aside.
  • Shape medium to small sized patties then carefully roll in cornmeal and set aside. (If you want to make them easier to work with, add to the refrigerator for about 30 minutes to firm up more).
  • Add oil to cast iron skillet and heat until oil reaches 350. Fry croquettes until golden brown on both sides, about 2-3 minutes on each side, and drain on paper towels then serve.

Video

Notes

Remove ALL the bones from the salmon. I can’t stress this enough boos. Take your time and make sure every last bone is gone. Ain’t nobody tryna bite into that!
Also chill the patties. Let them sit in the fridge for about 30 minutes so they firm up and hold their shape better when frying. And handle ’em with care! These croquettes are delicate (that’s how my mama likes them), but that’s what makes them crispy on the outside and tender on the inside.
Remember you can adjust the flour boos. I like mine soft in the middle, but if you want a firmer croquette, add a little more flour. Just don’t go overboard boos, or they’ll taste more like flour than salmon!

Nutrition

Calories: 180kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.3mg
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Tips for Making the Best Soul Food Salmon Croquette Recipe

  • Remove ALL the bones from the salmon. I can’t stress this enough boos. Take your time and make sure every last bone is gone. Ain’t nobody tryna bite into that!
  • Chill the patties. Let them sit in the fridge for about 30 minutes so they firm up and hold their shape better when frying.
  • Handle with care. These croquettes are delicate (that’s how my mama likes them), but that’s what makes them the best salmon patties ever! Crispy on the outside and tender on the inside.
  • Adjust the flour. I like mine soft in the middle, but if you want a firmer croquette, add a little more flour. Just don’t go overboard boos, or they’ll taste more like flour than salmon!

Recipe Variations and Additions

  • Make it vegetarian. Swap the salmon for mashed chickpeas for a non-fish alternative that still fries up crispy.
  • Go Cajun. Add Cajun seasoning and a splash of hot sauce. And boos, you cannot have these patties without some remoulade on the side! Classic Louisiana move.
  • Give it Asian flavors. Replace Worcestershire with soy sauce, and mix in some ginger and rice vinegar. Want heat? A little sriracha goes a long way with these easy salmon cakes y’all!
  • Add some lemon. A squeeze of fresh lemon juice brightens everything up.
A southern fish croquette on a plate cut in half to show inside.

What to Serve with My Southern Salmon Croquettes

Cajun dirty rice in a large black pot with a large spoon digging in against a white background
This dirty rice’s got that bold, savory kick that just makes sense next to salmon croquettes.
A bowl of sweet potato fries with ketchup on the table ready to eat.
My sweet potato fries are crispy, sweet, and just right for dunkinโ€™ in some remoulade.
An overhead of a coleslaw recipe vinegar ready to serve
This vinegar coleslaw keeps the plate balanced. It cuts through the richness of the croquettes like a dream!
creole remoulade sauce close up in a clear bowl with wooden spoon stirring
Two words: remoulade sauce. You can’t have salmon croquettes without this, boos!

How to Store & Reheat Salmon Croquettes

Once your croquettes have cooled, store them in an airtight container in the fridge. If they’re stacked, place a sheet of parchment or wax paper between layers so they don’t stick together. You can also refrigerate the uncooked patties before coating them in cornmeal, just wrap ’em up tight so they don’t dry out.

To reheat, pop them in a 350ยฐF oven for about 10 minutes, flipping halfway through. The air fryer works great too, heat at 375ยฐF for 5-7 minutes.

How long will Salmon Croquettes last in the fridge?

Cooked salmon croquettes will keep in the fridge for up to 3 days… If you donโ€™t eat them all before then! Uncooked patties will hold up for about 2 days.

Can I freeze crispy salmon croquettes?

Absolutely! You can freeze the uncooked patties (before rolling in cornmeal) on a parchment-lined baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Cooked croquettes can be frozen too, but they’ll be a little softer when reheated.

Overhead of two southern salmon croquettes on a plate.

Frequently asked questions

Is canned salmon cooked?

Yes, canned salmon is already cooked. This helps to cook the croquettes much faster.

Can you bake salmon croquettes?

If you arenโ€™t into frying these, you can certainly bake these at 375ยฐ F for about 15 minutes. For best results, I spray the baking pan with non-stick cooking spray and then spray the outside of the croquette to help with browning.

Can I air-fry these?

Yep! Air fry at 375ยฐF for 8-10 minutes, flipping halfway through.

More Southern Seafood Recipes

This post was originally published July 2019 and republished in July 2022 for new photos and content.

Filed Under:  Seafood, Southern Classics, Stovetop

Comments

  1. Hello Jocelyn , Made a few of these because I made a Boo Boo and drained the liquid from salmon but replaced it with little chicken broth and to my surprise , It was wonderful and crispy too ! Going to fry-up the rest . I made a double batch and glad I did . Thank you so much for wonderful recipe .

    1. Self rising has the leavening agents already mixed in so it’s what I prefer to use, but as far as the olive oil vs vegetable you can for sure switch that out.

  2. I made these today and they were amazing. I omitted the worcheshire sauce and red pepper flakes, but they were perfect! Thank you for a great recipe. I will be making these again!

4.57 from 197 votes (96 ratings without comment)

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