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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Turned out great. Quick and easy.
So happy to hear that!
This recipe definitely remind me of when I was in the kitchen watching my mom make salmon croquettes. Since we did not have the money for salmon, she used mackerel and they were just as delicious. Your recipe took me back and making the recipe with salmon gave me a better perspective on how delicious salmon is! Thank you Ms. Jocelyn and thank Grandbaby cakes for the recipe and allowing me to remember these delicious salmon croquettes. I will post my picture the next time I make them. It will be soon!!!!!!!!!!!!!!!!! I will definitely continue to use salmon!!
Awe, this means so much to me!! Thank you, Ms. Lawana Clayton, for making my Salmon Croquettes!
Your recipes are AWESOME!!!!!!!!!! Where in Mississippi was your Grandma from?
Thank you so so much! She was from Winona, Mississippi.
There were no leftovers!
Best compliment ever!!
Great recipe simple and delicious thank you for Sharing The Love
I love salmon in any way but wondered if you had done them in an air-fryer? I bet they would also be wonderful that way!
I have not tried this recipe in the Air Fryer but it should work just fine!
These were awesome! Last time we tried salmon patties they wouldn’t hold together, but these were perfect!
Do you think these would freeze well to be reheated in air fryer?
So excited you enjoyed these! They are a favorite!
Thank you for sharing with the world my husband and I have had them like 4 times already since I found this recipe last month you rock
Lol thank you so much, Donna!
I r made these patties many times they are so delicious!!
Mmm gurl, been looking for a recipe similar to the salmon croquettes my Granny used to make before she passed several years ago, this is the closest I’ve found and I’m going to make them for supper tonight along with some mashed potatoes, baked carrots or cream spinach (haven’t decided that part yet lol), and some dinner rolls. May even really splurge and make some chocolate cobbler for dessert! I’m totally excited about this recipe though, thank you so much for sharing!
I hope they turned out just like your Granny’s and were amazing!