Salmon Croquettes

I’m here to give you the absolute best Salmon Croquettes you have ever tasted. Folks on this internet have all types of recipes for this Southern delicacy but it ain’t like my Mississippi mama’s recipe. With just a few ingredients like canned salmon, veggies, flavor enhancers and spices, you can throw this salmon croquettes recipe together in no time. This is easy and fast soul food done right!

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This is definitely a Southern classic if I’ve ever known one. I grew up on Salmon Croquettes y’all. We had them at least once a week growing up.

My mama was what I would call a croquette queen. She would throw these together so quickly on a weeknight, yet we would feel like she had been slaving over a stove for hours like it was Sunday supper. She also loves to make some for a delicious weekend breakfast served along with biscuits and syrup. That’s the true Mississippi way.

She learned to make them from her mama, my Big Mama, and now I am passing them on to you with a few small updates.

What Are Salmon Croquettes?

A salmon croquette is basically a salmon cake with a fancy name. This recipe is pretty popular in the South because of its versatility, ease and economical ingredients. Salmon is mixed with binders like eggs and flour along with onion, spices and sometimes herbs then compacted to form small patties. Those are then pan fried until golden and served up.

They are great as a main dish, snack or even an easy appetizer.

The Lowdown on this Salmon Croquette Recipe

• Cuisine Inspiration: Southern and Soul Food Comfort
• Primary Cooking Method: Pan-Frying
• Dietary Info: Pescatarian, Can be Gluten-Free with a few adjustments
• Key Flavor: Savory, Crisp on the outside and tender on the inside
• Skill Level: Easy y’all

Ingredients You Need To Make This Soul Food Salmon Croquette Recipe

• Canned Salmon: Make sure you begin with high-quality canned salmon. It will make a big difference in the final flavor. My mother particularly likes Pillar Rock salmon. The flavor is milder and isn’t as fishy tasting as other brands. You will want to remove bones as well.
• Aromatics: Onions and peppers really make the salmon shine. Make sure they are chopped finely. We like to use our food processor to make sure they don’t distract from the soft texture.
• Egg: This is our main binder that will hold everything together.
• Flour: This is our other binder. Instead of all-purpose flour, my mama uses self-rising flour. She likes to use this type of flour because it is enhanced with flavor (salt), and also gives the croquettes a slight lift with the leavening as they fry.
• Cornmeal: It’s optional but yellow cornmeal really gives the croquettes a nice crunchy exterior.
• Seasonings: Worchestershire for some depth, seasoned salt to add some flavor, and red pepper flakes and black pepper bring a nice kick to the final bite.

How to Make Salmon Croquettes

Step 1: Mix the Filling

1. Add the salmon, flour, onion, green pepper, egg, Worcestershire sauce, salt, pepper flakes and black pepper to a large bowl.
2. Mix everything until it is well combined. Just do it as my mama does, mix with a fork or even your clean hands or use disposable gloves to combine the ingredients well.

PRO TIP: This croquette filling is a little looser because we like our salmon croquettes very tender on the inside. That requires you to handle the filling with care. However, if you want to stiffen it up a bit for easier handling, just add a little more flour. Don’t overdo it as your croquettes may taste more like flour than salmon!!

Step 2: Form the Patties

1. Gently shape the filling into small to medium-sized patties. Don’t make them too large because the bigger you make the patties, the harder it is to work with them.
2. After they are shaped, carefully roll them in a light cornmeal breading if using. Or you can omit if you prefer the good ole fashioned way.

PRO TIP: After you shape your patties, place them in the fridge for about 30 minutes to let them really firm up. This will allow for easier handling.

Step 3: How to Cook Salmon Croquettes

1. Next you fry these babies up. Not too much oil is needed since you aren’t deep frying them but we want it to get to around 350 F. Make sure you don’t overheat the oil because you will burn the outside of the patties while not cooking through the inside.
2. Golden brown is what you are looking for, and it doesn’t require a lot of time. About 2-3 minutes on each side is all that is needed.

When the croquettes are finished cooking, remove them from the pan and let them drain a bit on a piece of paper towel. This will make them less greasy when serving.

What to Serve with my Southern Salmon Croquettes

• Tartar sauce: Need a bomb dipping sauce? This is as classic as it comes. It’s tart and tangy flavors make it the perfect pair for these canned salmon croquettes.
• Remoulade Sauce: This cajun sauce will add a little zest and bold flavor. It makes everything even better.
• Need some sides? Turn these into a meal by serving them up with my collard greens, fried corn, fried okra , fried green tomatoes or homemade cornbread.
• The ultimate Southern breakfast: As I said before, these were a big breakfast item for us. Serve this soul food comfort dish for along with Big Mama’s biscuits (don’t forget the syrup), grits, hash browns and some delish sawmill gravy.
• Party appetizer inspiration? If serving these for a get together, add on a few other fun apps such as chicken wings, bbq meatballs, or these yummy pizza rolls.
• Southern Fish Fry: Serve up my hush puppies, fried shrimp, fish and chips, fried catfish or oven fried catfish.

Recipe Substitutions

• Salmon: Not a fan of canned? You can definitely sub in some cooked salmon that you have left over. Or even switch to canned crab meat.
• Self-Rising Flour: If you don’t have any in the pantry, just make it yourself. For every cup of self rising flour you need, whisk together 1 cup of all purpose flour, 1 1/2 tsp of baking powder and 1/4 tsp of salt.
• Cornmeal: Either leave out all together to make these the more traditional Southern way or replace with some breadcrumbs or panko for a more crunchy texture.
• Vegetable Oil: Any neutral high smoking point oil will work great here. Canola or even avocado oil are cool.

Recipe Variations and Additions

• Vegetarian: Use mashed chickpeas for a fun non-fish alternative.
• Cajun: Kick a bit of Cajun seasoning and hot sauce into the mix and serve with some remoulade boos.
• Asian Vibes: Swap out that Worcestershire for soy sauce and throw in some ginger and rice vinegar. Want some heat? Throw in a bit of sriracha too! That’s good eatin!
• Add some lemon: Brighten it up with a bit of lemon.

How to Store this Salmon Croquette Recipe

• Leftovers: These salmon croquettes are best served immediately after cooking. For leftovers, place them in a container in a single layer or with a piece of parchment between the layers. Store in the fridge for up to three days.
• Freeze: Store leftovers as outlined above and then freeze for up to one month.
• Reheat: To reheat, lay them out on a baking sheet lightly sprayed with some oil and heat in a 350° F oven for 10-15 minutes or until heated through.

Expert Tips and FAQs

• Salmon quality. Choose a high-quality brand of canned salmon. Just make sure not to over-flake it so you have different textures for the patties.
• Remove all the bones. Make sure you really take your time to remove these so no one gets a bite of bones.
• Chill: After you form the patties, let them chill in the fridge for about 30 minutes to firm them up and hold their shape a bit better when frying.
• Handle with care while cooking. They are a bit delicate but that’s what makes them so light and crispy in texture.
• Serve immediately. The flavor is best hot and freshly cooked.

More Southern Seafood Recipes

• Shrimp Po’ Boy
• Fried Catfish
• Lobster Mac and Cheese
• Air Fryer Salmon
• Cajun Salmon Cakes 
• Crab Stuffed Salmon
• Crab Cake recipe 

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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