I can still hear the sound of the can opener clicking around the rim, that familiar metal hush as it peeled back the lid. My mama didn’t make a lot of fancy food, but there was something reverent about how she handled that little can of pink salmon. She’d pour it into a mixing bowl with soft hands, like it was something sacred. I remember her standing at the stove in her housecoat, bare feet planted firmly on the kitchen linoleum, flipping croquettes in her old cast iron skillet with the same care she used to braid my hair. That was the first time I saw how humble food—cheap, pantry-staple food—could feel like a feast.
We didn’t call them “croquettes” back then. Mama said “salmon patties,” and I still do most days. But whether you dress them up or keep them simple, these crispy, golden cakes have fed generations in my family. They’re made from things you likely already have on hand, and they’ve never let me down—whether it’s payday or pantry week. This is the recipe I reach for when I want something comforting, quick, and quietly satisfying. And now, I’m passing it to you.
Why You’ll Love This Recipe:
- Easy, affordable ingredients you probably have at home
- Crispy outside, tender and flavorful inside
- Ready in about 30 minutes
- Great for meal prep or next-day lunches
- Can be dressed up or served plain—very forgiving
Ingredients You’ll Need:
- 1 (14.75 oz) can pink salmon, bones and skin removed (or left in, if you don’t mind them)
I usually use canned salmon with bones and skin—they’re full of nutrients, and once mashed in, you hardly notice. But if texture is a concern, feel free to pick them out. - 2 large eggs
These help bind everything together. I’ve made it with just one in a pinch, but two gives you the best hold. - ½ cup finely diced onion
White or yellow onions work just fine. I like to dice them small so they soften up quickly in the pan. - ½ cup cornmeal
This is the Southern touch. Some folks use flour or breadcrumbs, and that’s fine too, but cornmeal gives the croquettes a gentle crunch. - 2 tablespoons mayonnaise (optional)
This isn’t traditional, but I started adding a spoonful or two years ago and never stopped—it gives them a little extra moisture and flavor. - 1 tablespoon Dijon mustard
Adds just a touch of tang. You can skip it or use yellow mustard if that’s what you have. - ½ teaspoon salt and ¼ teaspoon black pepper
Season to taste. I like mine just lightly seasoned so the salmon shines. - Oil for frying (vegetable, canola, or light olive oil)
You need enough to coat the bottom of the skillet generously. Not a deep fry, just a good pan-fry.
How to Make It (Step-by-Step Instructions):
Start by draining the salmon and placing it in a large bowl. If there are bones and skin, you can remove them, but I usually mash them right in—they soften up during cooking, and you’ll hardly know they’re there. Use a fork to flake the salmon into small bits. I like to really break it down so the mixture holds together nicely later.
Add the eggs, diced onion, cornmeal, mayonnaise (if using), mustard, salt, and pepper. Mix it all gently but thoroughly. You’re not looking for a totally smooth texture—just enough for it to come together. If it feels too wet, sprinkle in a touch more cornmeal. If it’s dry, a splash of milk or even a bit more mayo can help.
Form the mixture into patties about the size of your palm. I usually get 6 to 8, depending on how generous I’m feeling. They don’t need to be perfect—rustic is good. Let them sit for five or ten minutes while you heat the oil. This little rest helps them hold their shape better when they hit the pan.
In a large skillet (cast iron is my go-to), heat about ¼ inch of oil over medium heat. When a tiny bit of the mixture sizzles immediately upon contact, you’re ready. Fry the patties in batches so you don’t crowd the pan. Cook them for about 3–4 minutes per side, or until they’re deep golden brown. Be gentle when flipping—they’re tender. I usually use a fish spatula or two forks to turn them over without breaking them.
Set them on a paper towel-lined plate to drain. Let them rest a minute—they’re piping hot inside—and then serve however your heart leads you.
Expert Tips for the Best Results:
I’ve learned the hard way that rushing the oil leads to heartbreak—croquettes that fall apart or burn before they cook through. So be patient when heating the skillet, and keep your heat medium—not high. Cold patties fry better, so if you’ve got time to chill them for 10–15 minutes before cooking, even better. Don’t be afraid to adjust the consistency of your mixture—salmon cans vary in moisture. And remember, you’re not aiming for perfection here; you’re aiming for something that feeds your people and tastes like comfort.
Variations & Substitutions:
Over the years, I’ve swapped out ingredients depending on what was in the pantry. I’ve used crushed saltines instead of cornmeal, even oatmeal once (not my favorite, but it worked in a pinch). A little chopped celery or green pepper adds crunch. Sometimes I stir in a splash of hot sauce or a bit of chopped dill if I’m feeling fancy. One time, I was out of mustard and used a spoonful of horseradish—unexpected, but actually pretty wonderful. This is the kind of recipe that forgives you when you’re short on something.
Serving Suggestions:
I love serving these croquettes with a side of creamed corn and a simple salad, or on top of grits when I want to feel a little indulgent. Sometimes, I tuck one into a biscuit with a slice of tomato and a smear of mayo for breakfast the next day. They’re humble enough for a weeknight but special enough to bring to a church potluck or picnic. However you serve them, they tend to disappear fast.
Storage & Reheating Instructions:
I usually keep leftovers in an airtight container in the fridge, and they reheat surprisingly well. A quick trip in the skillet over medium heat brings back their crispy edge, but you can also warm them in a 350°F oven for about 10 minutes. I avoid the microwave unless I’m in a real hurry—it softens the crust, but they still taste good. They also freeze beautifully; just wrap them well and thaw before reheating.
Recipe FAQs (Answered by Clara):
Can I make these ahead of time?
You sure can. I often mix the patties in the morning, cover the bowl, and let it rest in the fridge until dinner. The flavors meld, and they hold their shape even better when chilled.
Can I use fresh salmon instead of canned?
Absolutely. If I’ve got leftover baked salmon, I flake it and use it the same way. You might need a bit more binder (like mayo or an extra egg), depending on how moist the salmon is.
What kind of oil should I use for frying?
Something neutral with a high smoke point—vegetable or canola are my go-tos. I’ve used light olive oil too, but stay away from butter or extra virgin olive oil, which burn too easily.
How do I keep them from falling apart in the pan?
Make sure the mixture isn’t too wet, let the patties rest a bit before cooking, and don’t flip them too early. A good crust takes a few minutes to form, and once it does, they’ll hold together just fine.
Conclusion:
There’s a kind of quiet joy in turning a can of salmon and a few humble ingredients into something that feeds and comforts. That’s what these croquettes are for me—and I hope they become that for you, too. Whether it’s your first time making them or your fiftieth, I’m just glad you’re here, cooking alongside me. If you try them, let me know how it goes. I love hearing your stories and seeing your kitchen creations. And most of all, I hope they bring you a little of that same warmth Mama used to serve, right from her skillet.
Nutrition Information (Per Serving – Based on 6 patties):
- Calories: 220
- Protein: 15g
- Fat: 14g
- Carbohydrates: 8g
- Fiber: 1g
- Sodium: 420mg
Note: Nutrition values are approximate and may vary depending on specific ingredients used.
Salmon Croquettes
Ingredients
- 1 14.75 oz can pink salmon, drained and flaked (bones removed if preferred)
- ½ cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- 1 tablespoon chopped fresh parsley or 1 tsp dried
- 2 large eggs
- ½ cup breadcrumbs plus more for coating
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- Oil for frying (vegetable or canola)
Instructions
- Mix the ingredients: In a large bowl, combine the flaked salmon, onion, bell pepper, parsley, eggs, breadcrumbs, mustard, lemon juice, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Shape the patties: Using your hands, form the mixture into 6–8 patties. If the mixture feels too wet, add a bit more breadcrumbs.
- Coat (optional): Lightly press each patty into extra breadcrumbs for an extra-crispy crust.
- Fry the croquettes: Heat about 2 tablespoons of oil in a skillet over medium heat. Fry the patties in batches for 3–4 minutes per side, or until golden brown and cooked through. Don’t overcrowd the pan.
- Serve: Remove and drain on paper towels. Serve warm with lemon wedges, tartar sauce, or remoulade.
Notes
- Make it ahead: You can prep the patties up to a day in advance and refrigerate until ready to cook.
- Fresh salmon: Cooked and flaked fresh salmon works just as well.
- Air fryer: For a lighter version, spray the croquettes with oil and cook in an air fryer at 375°F for 10–12 minutes, flipping halfway.
- Storage: Leftovers keep well in the fridge for 2–3 days and reheat nicely in a pan or toaster oven.