Folks on this internet have all types of Salmon Croquettes recipes but they have nothing on 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 and testing tweaks. She mixes canned salmon with veggies and spices making tender patties where the salmon shines. I like to add a cornmeal coating for a crunchy crust but that’s totally optional. You won’t believe how quickly you can throw a batch of these together. There’s a reason why my readers give these glowing reviews. Get into it boos.
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Salmon Croquette Ingredients
- Canned Salmon: Start with a good-quality canned salmon. 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.
- Onions and Peppers: Finely diced or grated.
- Egg: This is what keeps everything holding together, so don’t skip it boos!
- Self-Rising Flour: Make your own by whisking together 1 cup of all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
- Cornmeal: Optional secret ingredient! Leave out or even replace with breadcrumbs or panko.
- Seasonings: Worchestershire sauce, seasoned salt, red pepper flakes and black pepper.
How to Make Salmon Croquettes
Mix the Filling
Step 1: Add salmon, flour, onion, green pepper, egg, worchershire sauce, salt, pepper flakes and black pepper to a large bowl.
Step 2: Mix until well combined.
Form the Patties
Step 3: Shape medium to small sized patties. Also, add cornmeal to a plate and set aside (if using).
Step 4: Carefully roll patties in cornmeal and set aside. Rolling in cornmeal is optional.
Fry the Croquettes
Step 5: Add oil to cast iron skillet, heat, and place the patties in.
Step 6: Fry croquettes until golden brown on both sides. Drain on paper towels then serve.
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Salmon Croquettes Recipe
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I’ll email this recipe to you, so you can come back to it later!
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 ½ 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 don’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
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 350°F oven for about 10 minutes, flipping halfway through. The air fryer works great too, heat at 375°F 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 don’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.Nutrition
Recipe Tips
- 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 Help
If you aren’t into frying these, you can certainly bake these at 375° 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.
Yep! Air fry at 375°F for 8-10 minutes, flipping halfway through.
Serving Suggestions
- Sauces: Serve with remoulade or tartar sauce if you want something extra.
- Sides: Serve them up with my collard greens, fried corn, fried okra , fried green tomatoes or homemade cornbread.
- The ultimate Southern breakfast: My mama loves to make these crispy salmon croquettes for a weekend breakfast served along with biscuits and syrup. That’s the true Mississippi way! You can also pair them with grits, hash browns and some delish sawmill gravy.
- Southern Fish Fry: Serve up my hush puppies, fried shrimp, fish and chips, fried catfish or oven fried catfish.
More Southern Seafood Recipes
- Cajun Salmon Cakes
- Shrimp Po’ Boy
- Fried Catfish
- Lobster Mac and Cheese
- Air Fryer Salmon
- Crab Stuffed Salmon
- Crab Cake recipe
This post was originally published July 2019 and republished in July 2022 for new photos and content.
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Yum
I liked the recipe very much. I used Old Bay. Mixed up mayo, sweet pickle relish with horseradish it was delicious.
Thank you, thank you, thank you! I tried to make these on my own but never got it right. This recipe is absolutely RIGHT & Delicious! And the remoulade is Exactly what should go with these croquettes.
My husband’s Aunt made salmon croquettes and she passed without me getting her recipe. I tried many. This recipe was IT!
My husband’s Aunt made salmon croquettes and she passed without me getting her recipe. I tried many. This recipe was IT!
Love this recipe it is good
Love all of your recipes and your salmon croquette one is similar to mine. I would like to suggest a different sauce for them that I have not seen anywhere else but have used for many years. You may want to work up a recipe for this as I make it up for the meal. It is also very good on steamed broccoli. You start with equal parts of sour cream and mayonnaise. I use regular or low fat. Then according to taste, add lemon juice, black pepper, and horseradish from a jar. Mix all together and let sit in the fridge as it will get stronger as it sits. It can keep in the fridge for a while like mayo can. The only thing I proportion is the equal parts of sour cream and mayo. Try it, you’ll like it. Also good on rare grilled beef.
I’ve used this recipe several times because it’s just so good!! They’re very light and crispy and have so much flavor!
Thanks for the best southern salmon croquettes recipe.
Thanks for the recipe.