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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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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These are great! This is just like my grandmother’s croquettes.
It’s not necessary to remove the tiny bones. They are edible and full of calcium.
Enjoy!
I was so afraid of cooking salmon croquettes as it has been a staple in both my husband’s and my family for many, many years, but I was bound and determined to revive a family favorite. I used flour to roll the patties in because I’m not a fan of corn meal. Other than that, I followed the recipe to a tee. Everyone loved them! ——Including my mom and oldest sister who are the down home cooks in the family. I will be making this dish again repeatedly!
Made these once and they were so delicious. I was planning to make some more for company tonight. Do you think I could prepare the mixture and chill it for up to 5 hours before I shape and fry the croquettes?
You can always prepare
in advance , I have the night before and she even says so in her aticle. Try it, saves time. Take care!
These are right up there with your chicken fried steak recipe, grandbaby cakes.
Thank you.
Wow wow wow. Easy enough for a weeknight, flavorful and elevated enough for guests! I used baked salmon & almond flour + baking powder (just due to ingredients on hand) but they still turned out amazing! I feel like the cornmeal is the absolute perfect crunch on the outside. Can’t wait to make these again!
I’ve made these before just like Momma use to make, absolutely delicious, now I want to try using fresh salmon. What would I need to do differently? I figure just take the fillet and drop into a blender after cleaned up and maybe 2 eggs to help hold them together, spiced to taste, dipped in cornmeal then shallow fried in a skillet in peanut oil, just didn’t want to ruin a 15 dollar salmon fillet. Would that work?
Any advice will be most appreciated, thank you
Don’t put in blender! In our house we only make them w fresh but cooked leftover salmon. We buy & cook an extra pound of fresh salmon & refrigerate for croquettes. Lightly mash your cooked fresh salmon, then use the Croquettes Queens ingredients, but we don’t use flour in them, we use leftover mashed potatoes, about 1.5-2 cups per pound of cooked fresh flaked salmon. We add some thinly sliced green onions & herbs (dill, basil, tarragon) to taste. Chill mix 30 mins & shape into patties, then press gently into Panko or bread crumbs. If you want thicker crust, dredge patties in flour, then eggs, then bread crumbs & fry like the Queen did. Serve w remoulade, tartar sauce or other dressing as desired, or even on a bun like a burger. They are delicious.
I’ve made them with fresh salmon before. Just poached the salmon to cook, shredded, and let cool down before making the mix. Tastes amazing!
You would need to pre cook the salmon and don’t blend it, it’ll change the texture and outcome. You can put it in the oven on 350 and cover with foil and cook for 15 to 20 mins then let it cool and you should be able to flake it with a fork. I would then just follow the recipe from there. Hope it all works out!
Fresh salmon? That’s something else that belongs on a new recipe page. These are authentic southern style salmon croquettes. The best recipe on the internet that I’ve found. Most don’t use green peppers which gives a distinct flavor, or the crunch of corn meal. I have searched and searched for this authentic recipe.
I have used fresh salmon that was poached first. Poaching gives the salmon the exact texture of the canned salmon. Poach for 10-15 mins. Let cool. Or refrigerate. Then use the same way you would use canned salmon.
Good ….fresh salmon in a blender??……NO….Either buy extra salmon…..cook the salmon for a regular meal and use the leftovers for the cakes. Just refrigerate and tear with hands and fork the next day.
I made these with red pepper and dijon mustard, and Old Bay seasoning. Deliious everytime!
Very good but like any other woman wish I could remember my mother’s
recipe her’s was the best and her fried green mater’s
Absolutely. Mom’s cooking the best!
I wonder if I could use tuna? It’s just what I have on hand and Id love something I can make without going to the store!
I have never tried this so if you do try this, let me know how it goes!
Yes you can!!! They come out with the same results!!!
Yes tuna works as well!
You are the real MVP