Southern Salmon Croquettes (Print Version)
Crispy golden patties with tender flaked salmon, vegetables, and savory spices. Ready in 35 minutes.
# What You'll Need:
→ Salmon Mixture
01 - 2 cans (14.75 oz each) pink salmon, drained and flaked, bones and skin removed
02 - 1/2 cup finely diced onion
03 - 1/4 cup finely diced green bell pepper
04 - 1/4 cup finely diced celery
05 - 2 large eggs
06 - 1/2 cup breadcrumbs
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ For Frying
15 - 1/2 cup all-purpose flour for dredging
16 - 1/2 cup vegetable oil
# Steps:
01 - Combine the flaked salmon, onion, bell pepper, celery, eggs, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper in a large bowl. Mix until thoroughly incorporated.
02 - Shape the mixture into 8 evenly sized patties, approximately 1/2 inch thick.
03 - Lightly coat each patty in flour, shaking off any excess.
04 - Pour vegetable oil into a large skillet and heat over medium heat.
05 - Cook the croquettes in batches for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels.
06 - Serve immediately with remoulade sauce or your preferred dipping sauce.
# Expert Tips:
01 -
- Canned salmon transforms into something extraordinary with the right seasoning and a hot skillet
- The contrast between the golden crust and tender inside never gets old
02 -
- Letting the mixture rest in the refrigerator for 30 minutes makes shaping infinitely easier
- Do not crowd the pan. Fry in batches or the oil temperature drops and you get soggy croquettes
03 -
- Use fresh breadcrumbs from day old bread instead of store bought for better texture
- Let the fried croquettes rest on a wire rack instead of paper towels to keep both sides crispy