Southern Salmon Croquettes

4.55 from 187 votes

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!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course

Cuisine: soul food, Southern

Servings: medium sized croquettes

Calories: 180kcal

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

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.

How to Store Leftovers

Leftovers: These salmon croquettes are best served immediately after cooking. For leftovers, place them in a container in a single layer or with a piece of parchment between the layers. Store in the fridge for up to three days.

Freeze: Store leftovers as outlined above and then freeze for up to one month.

Reheat: To reheat, lay them out on a baking sheet lightly sprayed with some oil and heat in a 350° F oven for 10-15 minutes or until heated through.