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
- 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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You rock girl!! Grandbaby cakes these were just like my mom always made and I will be making them a lot more from now on. Thank you so very much for bringing back the memories of dinner with my mon.
My Mom’s recipe is almost the same and that’s how I usually make them. But . . . Tried this recipe and it was excellent! My husband gave them so much praise that I got a little jealous cause I love my Mom’s version. Worcestershire and self-rising flour are the only differences and omitting the saltines from Mom’s recipe. This one is a keeper!
Mother made these. She used crushed saltine crackers probably as an alternative for some of the salt and maybe the flour. Everything else was the same. I am cooking this tonight. Sounds delicious! Thank you.
Grew up eating these in East Texas as a child they were a part of regular weekly meals my Aunt would serve them with Biscuits or Homemade Rolls along with White Rice and Sugar Syrup. I used your recipe and they were amazingly delicious.
I love these. I’m using I always look for grandbaby cakes recipes when I need to go back in time. Thank you very much.
I tried rolling the salmon in yellow corn meal and added dried crushed chili peppers to the salmon mixture. It was GREAT! My husband, who is very picky absolutely LOVED the results.
Thank you so much.
I call Salmon Patties my version of Lutefisk…The taste is nowhere the same, but when I have Lutefisk I put white sauce and butter on it, this is what I do when I make Salmon patties. I also use soda crackers and not the flour to add to the Salmon and we love the bones, they are so soft you don’t know they are even there. And as someone else said it is a good source of calcium. My husband when eating them puts the white sauce on the patty and then uses Lemon Pepper as a seasoning… My Grandmother made them this way and with mashed potatoes and the white sauce used as gravy it was a fantastic meal..
I usually mix the Cornmeal in the mixture. That makes them crispy, too. Thanks for all you do.
I have been making these since I was 11 years old. I made them the way your momma made them. I made some last week (2) cans for me and hubby,I had 2 and you know who ate the rest. I’m 64 years young!my mom had 9 children so I had to help with cooking,raising my siblings and getting on your hands and knees mopping and waxing those floors with Beacon wax. Those were the days but I’m thankful she kept me busy in the home. It made a strong,Lady out of me and I wouldn’t want any other way.
I made these for the very first time in my life. Wow! My family loved them. I added chopped red peppers to the mix for more color. These were so simple to make that they have become a staple in our household. Thank you so much for the recipe.
Loved the flavor