salmon croquettes

Salmon Croquettes are a southern classic! Full of salmon, peppers, onions and seasoning, this versatile dish is sure to be loved by all!

Southern Salmon Croquettes

flour

yellow cornmeal

salmon

red bell pepper (, finely chopped)

sweet onion (, diced)

egg (, beaten)

Worcestershire sauce

salt

pepper

garlic powder

mayonnaise

cilantro (, chopped)

Olive oil

Prepare

In a large bowl whisk together flour and cornmeal.

Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.

Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.

Cook

Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.

Serve

Serve immediately with your favorite dipping sauce.

If you&#x27;ve tried this recipe, come back and let us know how it was!

These deliciously crunchy Salmon Croquettes will be your new favorite recipe! They&#x27;re bursting with flavor and have perfect crispy edges!

Salmon Croquettes | Air Fryer Salmon Patties

pouches Salmon Packets

Eggs (beaten)

Panko

Dill

Kosher Salt

Black Pepper

Cooking Oil Spray

Lemon (wedges)

In  a  large  bowl,  combine  the  salmon,  egg,  bread  crumbs,  scallion,  dillweed,  and  salt  and  black  pepper  to  taste.  Gently  mix  until  well-combined.  Form  into  4  patties.  

Spray  the  air  fryer  basket  with  cooking  spray.  Lightly  mist  both  sides  of  the  patties  with  cooking  spray.&nbsp;&nbsp;

Arrange  the  patties  in  the  air  fryer  basket.  Set  the  air  fryer  to  400°F  for  15  minutes.  Halfway  through  the  cooking  time,  turn  the  patties  and  spray  both  sides  with  more  vegetable  oil  spray.  When  done,  patties  should  be  golden-brown  and  crisp.&nbsp;

Serve  croquettes  hot  with  lemon  wedges.&nbsp;

Baked or fried these delicious patties come out crispy on the outside and firm and flavorful on the inside.

Salmon Croquettes

½ cups flaked salmon (or 14.75 ounce can pink salmon, bones removed)

garlic (minced)

panko bread crumbs

chives (minced)

red bell pepper (minced)

parsley (minced)

Dijon mustard

lemon juice

lemon

black pepper

olive oil (divided)

In a large bowl add salmon, egg, garlic, panko, chives, red bell pepper, mayonnaise, parsley, mustard, lemon juice, lemon zest, kosher salt, black pepper and 1 tablespoon of the olive oil.

Mix to combine and form into 9 patties. I use a slightly heaping 1/4 cup measuring cup to form the patties. Press them well so they do not fall apart.

Add olive oil to a 12-inch skillet and set over medium-high heat. Once hot, cook for about 5 minutes per side or until it’s golden brown on both sides.

To Fry

Preheat oven to 425°F and line a pan with parchment paper.

Bake salmon croquettes 13-15 minutes or until browned.

To Bake

These delicious Southern Salmon Croquettes are a quick and easy soul food classic done right!  Nice and tender on the inside full of salmon flavor and aromatics, yet crunchy and delicious on the exterior from an irresistible cornmeal breading, you will make these time and time again. 

(14.75) pink salmon can (with bones removed)

self rising flour

onion

green pepper

tsp worcheshire sauce

tsp red pepper flakes

tsp black pepper

yellow cornmeal (optional (you can omit or use flour if you prefer))

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 15 minutes to firm up more).

Add oil to cast iron skillet and heat until oil reaches 375.  Fry croquettes until golden brown on both sides, about 2-3 minutes on each side, and drain on paper towels then serve.

According to Chef Ashleigh Shanti, in the South, Duke’s can be compared to salt; it enhances the flavor. These croquettes are inspired from her background and family recipes.

Duke’s Salmon Croquettes 

salt, divided

salmon filets

bay leaves

onion,

garlic,

Duke’s Mayonnaise, divided,

tsp fish sauce

paprika

onion powder

Ritz crackers, divided

hot sauce

Over medium heat, bring a medium pot of water to a hard simmer. Add 2 tablespoons of salt and place salmon filets in pot. Poach until cooked through, about 7 to 8 minutes. Remove salmon and let cool.Using your hands or 2 forks, flake salmon into a large bowl. Mix in onion, garlic, ¼ cup of Duke’s, fish sauce, and seasonings, stirring until completely combined. Gently fold in 1½ cups of Ritz crackers to help bind the salmon mixture. Form the mixture into 12 patties and refrigerate for 1 hour. Place remaining Ritz crackers on a plate. Brush both sides of each patty with a hefty portion of remaining Duke’s Mayonnaise (you’ll have a little leftover) then place croquette onto plate and coat each side with cracker crumbs.In a cast-iron skillet, heat 2 tablespoons of vegetable oil. Once hot, sear patties in batches, taking care not to crowd the skillet, for 4 minutes per side, and transfer to wire rack or paper towels to drain.In a small bowl, combine Duke’s with hot sauce, adjusting seasoning to your liking. Serve as a dipping sauce with croquettes.

Made of simple ingredients from the pantry, our Old Fashioned Salmon Patties recipe yields sizzling, golden brown salmon cakes that are crunchy on the outside and tender on the inside. This is one of the ultimate pantry staple recipes, using canned salmon, mayonnaise, cracker or bread crumbs, egg, and seasoning.

Old Fashioned Salmon Patties Recipe

cracker crumbs bread crumbs

granulated onion or onion powder

granulated garlic or garlic powder

salt or Old Bay Seasoning

sunflower oil oil

butter

Optional but tasty: fresh dill

Add the drained salmon to a mixing bowl and use a spoon to break it up thoroughly. Stir in the crumbs, mayonnaise, egg, hot sauce or Worcestershire sauce, granulated garlic and onion, salt or Old Bay seasoning, and black pepper.

Let the mixture rest for 3 minutes, then stir until the mixture looks even and holds together when lifted on a spoon. Divide into 8 equal portions.

Roll each portion into a ball then flatten slightly into a patty that is about ½-inch thick, but no more than 3/4-inch thick. Plate them on a plate, cover lightly with plastic wrap, and refrigerate for 15 minutes to 30 minutes before cooking them.

How To Make Salmon Patties

Place a cast iron skillet or other heavy-bottomed skillet over medium heat. Add the oil to the pan and swirl to coat the bottom.

Drop the pat of butter into the skillet. When it foams up, gently place the salmon patties in a single layer with space between them into the hot pan.

Do not move them once they are in place. Cook for about 3 minutes, or until the bottom of the patty is deep golden brown, you hear sizzling, and it smells good.

Ease a fish spatula or other slotted turner under each patty and gently turn it over. Only turn these once!

In order to avoid overcrowding the pan, you may find you need to do this in batches. If so, repeat the oil/butter coating between batches.

How to Fry Salmon Patties

Preheat the oven to 400ºF. Line a half sheet pan or baking sheet with parchment and set it aside.

Arrange the chilled salmon patties with plenty of space between them in a single layer on the prepared baking sheet. Spritz or drizzle lightly with olive oil.

Bake for 20 to 25 minutes, or until golden brown and set up, turning once halfway through cooking.

How to Serve Salmon Patties

Serve them alongside steamed, roasted, or fried vegetables, on a bun like a salmon burger, or straight out of the fridge as a high-protein midnight snack.

How to Bake Salmon Patties

Crispy and succulent Salmon Croquettes hold all the appeal of authentic New England crab cakes but can be made in just minutes!

all-purpose flour

pink salmon (drained)

red bell pepper

parsley (chopped)

olive oil ((see note))

Remoulade Sauce (for dipping)

Yum Yum Sauce (for dipping)

Add the panko, flour, garlic powder, salt, and pepper to a large mixing bowl and stir to combine.

Add the salmon, bell pepper, mayo, parsley, egg, and Worcestershire to the bread crumbs. Mix until evenly combined.

Divide the salmon mixture into 10 equal portions and shape each portion into a patty (about 1/4 cup each).

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add 4-5 of the patties to the skillet and cook for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate to drain.

Repeat with the remaining patties, adding more oil to the pan as needed to keep the bottom coated. If the patties start to get too dark, lower the heat to medium.

Serve immediately with your favorite dipping sauce and/or some salad greens.

This is an old-fashioned soul food recipe for southern salmon croquettes that is easy to make and loaded with flavor. Salmon croquettes are a go-to dinner recipe in our home and they will quickly become a favorite in yours!

1, 14.75 ounce can pink salmon (bones removed)

medium yellow onion (finely chopped)

onions

paprika (smoked

mustard powder

cayenne pepper

black pepper (to taste)

canola oil (or vegetable oil)

Heat the oil in a 10-inch cast-iron or heavy-bottomed skillet over medium-high heat.

Add the cornmeal, flour, salmon, bell pepper, onion, green onions, egg, Worcestershire sauce, salt, onion powder, garlic powder, paprika, mustard powder, cayenne, and black pepper to a medium mixing bowl. Use a wooden spoon or gloved hands to mix all the ingredients together until well combined.

Divide and shape the salmon mixture into 8 evenly sized patties with your hands. Place four patties into the hot oil and fry for 3-4 minutes on each side until golden brown.

Use a spatula to transfer the patties to a paper towel-lined plate and repeat the process with the remaining four croquettes. Serve the salmon croquettes immediately.

Southern salmon croquettes are pan-fried to crispy perfection! They&#039;re easy, budget friendly, and a flavorful weeknight dinner recipe.

eggs

red bell pepper (finely diced)

small white or red onion (finely chopped)

Greek yogurt

celery salt

hot sauce (optional; I used Tabasco)

parsley

yellow cornmeal or all-purpose flour

extra virgin olive oil (divided (for cooking the patties))

kosher salt

hot sauce (optional)

parsley (cilantro, or basil (optional))

Drain

Drain the salmon well and place in a large mixing bowl.

Beat

Lightly beat the eggs in a separate bowl.

To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.

Line

Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.

Shape

Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they’ll cook up fine! Place the patties on the baking sheet as you go.

Chill

Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.

Whisk

While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won&#39;t be serving within 30 minutes.

To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn&#39;t large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693583920/iB9RQzZqo.mp4

Salmon croquettes—a southern take on salmon patties with a golden, crispy crust—are easy and budget friendly, thanks to canned salmon.

Old Fashioned Salmon Patties

pink salmon

saltine crackers (crushed)

yellow mustard

egg (well beaten)

buttermilk

unsalted butter

Drain the salmon. If desired, remove the skin and bones. (Most of the bones are very soft and nearly unnoticable in the patties.) Add the salmon to a large bowl.

Add the flour, crushed crackers, mustard, beaten egg, buttermilk, onion, salt, and pepper, and stir to combine. Allow the mixture to rest for about 5 minutes.

Scoop about 1/4 cup of the mixture into your hands and form into a patty. You should get about 8 patties. Place the patties in the fridge for 15 to 20 minutes to allow them to firm up.

Heat the oil and butter in a large skillet over medium heat. Work in batches to brown the patties on both sides - 4 to 5 minutes on each side. Drain on paper towels and serve warm.

These are almost exactly the same as my Mama made with the exception that she dipped hers in a little cornmeal.  Other than that, the recipe is the same.  Now I know what I'm making for supper tomorrow night! These bring back so many memories. 
I've seen many recipes for salmon patties over the years, and yours (and my Mama's) are the only ones I've seen that call for adding a little buttermilk to the recipe. 
One more thing before I go, my Mama always took the large back bones and any larger bones out and of course the skin and crushed the little ones into the mixture because she said they were good for you and you would never know they were there.  Some of the liquid from the can was also left in because, as she said, that's where a lot of the vitamins were, and you didn't want to waste that. Back in the day, kids didn't argue or disagree with things that they were told, so we ate the patties and loved them. LOL!
Thank you, Stacey, for sharing.

Hi Stacey!  Thanks for sharing this recipe; it sounds perfect!  Would 1 T plain Greek yogurt work as a substitute for the 1 T buttermilk?

It is so easy to mix the few ingredients together. The recipe is versatile, you can add or take out different ingredients.

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Southern Salmon Croquettes

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Salmon Croquettes

Salmon Croquettes

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The most viewed salmon croquettes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine