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
These step-by-step photos show how to make salmon croquettes, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Salmon Croquettes Recipe
1. Combine all the ingredients for the salmon mixture in a large bowl
Stir until everything is well combined. The mixture will be a little soft, but it will come together when frying.
2. Shape the salmon mixture into small patties
Form medium to small patties, then pour cornmeal onto a plate for coating.
3. Roll each croquette in cornmeal until fully coated
Handle gently, then set aside. You can chill them briefly if you want them a bit firmer to work with.
4. Fry your salmon croquettes in hot oil
Cook until golden brown on both sides, then drain on paper towels and serve warm.
Full Salmon Croquettes Recipe
Salmon Croquettes Recipe
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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.
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I'll email this recipe to you, so you can come back to it later!
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
- 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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I made this recipe last night and it was great! I did not use cornmeal and did not have the sauce, so just added a bit of garlic, ginger, and soy sauce. Thank you so much!
My mom loved the salmon patty….thanks for the recipe
These salmon cakes are just like those my Mother used to make. Loved them! Since it was optional whether to use flour or bread crumbs to roll them in, I used corn flour before frying. Used bread crumbs as binder in the cakes instead of flour. Otherwise followed the recipe and again, delish! This recipe is also quick to make. Will be in rotation at my house.
Made these couple days ago, they turned out great. Didn’t have self rising flour just regular so they were a little flatter. Used yellow cornbread on outside and baked them. A few things I’ll do different next time, like turn them over halfway, the bottom side got nice and brown from the oil in the tray but the top didn’t. Also wife has to have a lower salt diet so I’m going to try some low salt salmon that we have. Didn’t have worcheshire sauce but they turned out delicious. Thank you for the recipe.
I am trying this out tomorrow I dont have any green pepper then again I never added green pepper in my Salmon anyways but I will post my review after I’m done tomorrow
Salmon patties are the bomb, theres never any like mom’s. Still finger licken good
Thanks!
Great recipe and great results.
I look forward to incorporating some of your ideas into this dish. It was a staple in our home growing up. I may have lived in Los Angeles as a kid but my mother still made many of the dishes she learned from my grandmother. My mom’s recipe is very similar, but in place of the flour she used mostly cornmeal with a little flour. I use self-rising stone ground white cornmeal, it has a finer texture than the yellow cornmeal (I also use white cornmeal for my cornbread) My mom had to use yellow cornmeal when we lived in LA, white wasn’t available in the grocery stores back then (I don’t know about now I haven’t lived out there in many years)I like the idea of adding savories to the mixture, and some red pepper flakes would definitely give it a kick. I find it fascinating that southerners make so many of the same dishes but everyone’s mama or grandmother had their own take on those dishes. I love reading how others make the dishes I grew up eating, and incorporating new ideas.
Green pepper? Is that bell pepper
I hated Salmon Croquettes as a child. Mom would make them occasionally when I was growing up in Georgia. I tried this recipe tonight and they were excellent! I’ll definitely use this recipe again!
Love these!! Your recipe is 90% how I make mine. I don’t use flour….just diced onions, green pepper, a little seasoning salt & pepper. I chill for a couple of hours, then gently roll in cornmeal then fry. Yummmmmm…..so good. I usually have my salmon croquettes with spaghetti.
I will be checking out more of your recipes. Thanks so much for sharing!
AllieWhitt