Salmon Croquettes Recipe
These delicious Salmon Croquettes are an easy soul food classic done right! Tender on the inside full of salmon flavor, yet crunchy on the outside!
Servings: 12 medium sized croquettes
Calories: 180kcal
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
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!
Also chill the patties. Let them sit in the fridge for about 30 minutes so they firm up and hold their shape better when frying. And handle 'em with care! These croquettes are delicate (that's how my mama likes them), but that's what makes them crispy on the outside and tender on the inside.
Remember you can adjust the flour boos. 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!
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
Calories: 180kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.3mg