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Southern salmon croquettes crispy golden brown served on a plate

Southern Salmon Croquettes

A cozy, Southern-style salmon croquettes recipe that’s easy, comforting, and made from scratch. These croquettes feature a crunchy exterior with a tender, flaky salmon interior.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Southern
Calories: 210
Ingredients Method Notes

Ingredients
  

For the croquette mixture
  • 1 can (14.75 oz) pink salmon drained well and flaked with a fork
  • ½ cup plain bread crumbs fresh or store-bought; panko makes a lighter texture
  • 2 large eggs lightly beaten; acts as a binder
  • 1 tablespoon Dijon mustard adds brightness and a gentle tang
For the aromatics
  • ¼ cup diced onion finely diced yellow or sweet onion
  • ¼ cup diced bell pepper any color; red or green preferred
For seasoning and frying
  • 1 teaspoon Worcestershire sauce gives savory depth
  • to taste salt and freshly ground black pepper start with 1/2 teaspoon salt
  • oil for frying neutral oil like canola or vegetable

Method
 

Preparation
  1. Gather all ingredients and equipment needed for the croquettes.
  2. Open and drain the canned salmon thoroughly, flake it into a large mixing bowl, and remove any large skin pieces and bones if preferred.
  3. Add the bread crumbs, diced onion, diced bell pepper, lightly beaten eggs, Dijon mustard, Worcestershire sauce, salt, and pepper to the bowl with the flaked salmon.
  4. Mix gently until everything is evenly distributed. The mixture should hold together when pressed.
  5. Form the mixture into patties about 2½–3 inches wide and roughly 3/4 inch thick.
  6. Chill shaped patties in the fridge for 10–15 minutes if possible.
Cooking
  1. Heat enough oil in a skillet to coat the bottom over medium heat.
  2. Carefully lay the croquettes into the skillet without overcrowding and fry for about 4–5 minutes on each side until golden brown.
  3. Transfer cooked croquettes to a paper towel-lined plate to drain excess oil and let them rest for a minute.
Serving
  1. Serve warm with sides or dipping sauces. Garnish if desired.

Notes

For lighter pan-fried croquettes, use panko for coating. Baking option: preheat oven to 425°F, brush patties with oil, and bake for 12–15 minutes.