Salmon Croquettes
Crispy on the outside, tender and flavorful inside—these Southern-style Salmon Croquettes are a quick, budget-friendly meal using canned or fresh salmon. Perfect for weeknight dinners or brunch, they pair beautifully with a squeeze of lemon and a side of greens
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.