These crispy, pan-fried salmon croquettes are irresistible straight from the skillet. Canned salmon mixed with diced bell pepper and onion, seasoned with Old Bay, Dijon, and Worcestershire, is formed into patties and coated in a crunchy blend of cornmeal and breadcrumbs. They’re fast enough for a weeknight dinner and delicious alongside grits for a leisurely weekend breakfast. Golden, crunchy, and perfect for dipping in a tangy Creole tartar sauce.
Why You’ll Love These Salmon Croquettes
- Crisp exterior, tender interior: The cornmeal and breadcrumb coating yields a satisfying golden crust while the salmon filling remains moist and flaky.
- Big, balanced flavor: Old Bay, Dijon mustard, and Worcestershire add savory depth while bell pepper and onion bring brightness.
- Budget-friendly: Canned salmon and pantry staples make this an affordable, filling meal.
- Quick to prepare: From start to finish in about 30–35 minutes, ideal for busy evenings.
Table of Contents
- Why You’ll Love These Salmon Croquettes
- Ingredients You’ll Need
- How to Make Salmon Croquettes
- Britney’s Pro Recipe Tips
- What to Serve with Salmon Croquettes
- How to Store and Reheat Leftovers
- Recipe FAQs
- Salmon Croquettes Recipe
Ingredients You’ll Need
(Full ingredient amounts are shown in the recipe card below.)
- Canned salmon: Drain well and remove large bones and skin. Pink or red salmon both work.
- Green bell pepper and yellow onion: Finely diced so they soften quickly and incorporate evenly.
- Seasonings: Old Bay, garlic powder, onion powder, Worcestershire sauce, Dijon mustard for a savory, slightly tangy profile.
- Binders: Egg, mayonnaise, breadcrumbs, and a little flour help hold the mixture together while keeping it moist.
- Cornmeal coating: A mix of cornmeal, extra breadcrumbs, and flour creates a crunchy, golden crust when fried.
How to Make Salmon Croquettes
Step-by-step photos accompany these instructions. For the precise printable recipe and measurements, see the recipe card later in this post.
Drain the canned salmon thoroughly, pressing out excess liquid so the mixture is moist but not soupy. Remove any large bones and skin, then flake the salmon with a fork until there are no large chunks.
Gently mix the flaked salmon with diced bell pepper, onion, Old Bay, garlic and onion powders, chopped parsley, breadcrumbs, flour, Worcestershire sauce, mayonnaise, Dijon mustard, and one egg. Combine just until evenly mixed — avoid overworking.
Divide the mixture into 6–8 portions and shape each into a patty about ½-inch thick. Don’t pack them too tightly; if the patties feel very soft, chill them 15–20 minutes to firm up before breading.
Set up three shallow bowls: flour in the first, a beaten egg in the second, and a mixture of cornmeal and breadcrumbs in the third for the coating.
Dredge each patty lightly in flour, dip into the beaten egg, then press into the cornmeal-breadcrumb mixture until coated on all sides.
Pour about 1 inch of vegetable oil into a large skillet and heat over medium to reach roughly 350°F. Fry 2–3 croquettes at a time without crowding, about 3–4 minutes per side, until deeply golden and crisp. Transfer to a wire rack or paper towel-lined plate and let rest a few minutes before serving. Wait for a firm golden crust to form before flipping to avoid breakage.
To make the Creole tartar sauce, stir together mayonnaise, relish, mustard, Cajun seasoning, sugar, garlic powder, hot sauce, and lemon juice. Adjust seasoning to taste and serve alongside the croquettes.
Allow the croquettes to cool for about five minutes — they’ll be very hot inside — then serve with the tartar sauce and enjoy.
Britney’s Pro Recipe Tips
- Drain the salmon thoroughly. Excess liquid weakens the mixture and can cause patties to fall apart.
- Dice vegetables small. Small pieces distribute evenly and help the croquettes hold their shape.
- Use a wide spatula. Slide it fully under the croquette to flip without breaking it.
- Fry in batches. Avoid crowding the pan so the oil temperature stays consistent and the coating crisps properly.
- Keep patties thin. About ½-inch thickness ensures even cooking without overbrowning the exterior.
What to Serve with Salmon Croquettes
- Breakfast: Creamy grits, scrambled eggs, or warm buttermilk biscuits.
- Dinner: Southern-style green beans and potatoes, rice, coleslaw, or mac and cheese.
- Sandwich: Place a croquette on a toasted bun with lettuce, tomato, and remoulade or tartar sauce.
- Alternate sauces: Try remoulade, spicy mayo, hot sauce, or a squeeze of fresh lemon.
How to Store and Reheat Leftovers
- Refrigerate: Store cooked croquettes in an airtight container for up to 3 days.
- Reheat for crispiness: Rewarm in an air fryer or 375°F oven for best texture; microwave will soften the coating.
- Freeze: Freeze uncooked patties on a tray until firm, then transfer to a freezer bag. Thaw in the refrigerator before breading and frying. Cooked croquettes can also be frozen, though the crust may be less crisp after reheating.
Recipe FAQs
The terms are often used interchangeably. Southern salmon croquettes typically use canned salmon with vegetables and a binder, and they are commonly coated and fried to produce a crispy exterior. Salmon cakes may be shaped and cooked similarly but can refer to pan-seared versions without a heavy coating.
Drain the salmon well, use the egg and breadcrumbs as directed, dice vegetables finely, and chill the formed patties if the mixture is too soft. Fry until a firm crust forms before flipping.
The small bones in canned salmon are soft and edible, but removing larger bones and skin improves texture. Flake the salmon to help locate and remove any noticeable pieces.
Yes. Cook and cool the fresh salmon before flaking. Because fresh salmon can be moister, you may need a little extra breadcrumbs to achieve the right consistency.
Too many breadcrumbs, overmixing, or overcooking can dry them out. Measure carefully, mix only until combined, and remove the croquettes from the oil once they are golden and heated through.
More Southern Seafood Recipes
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Salmon Croquettes Recipe
Ingredients
- 15 oz Canned Salmon
- 1/2 Green Bell Pepper, diced
- 1/4 Yellow Onion, diced
- 1 tsp Old Bay
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Fresh Parsley, diced
- 1 tsp Worcestershire Sauce
- 2 tbsp Mayo
- 2 tsp Dijon Mustard
- 1 large Egg, beaten
- 1/2 cup Breadcrumbs
- 2 tbsp All Purpose Flour
Cornmeal Coating
- 1/4 cup Cornmeal
- 3/4 cup Breadcrumbs
- 1 large Egg, beaten
- 1/3 cup All Purpose Flour
- 2–3 cups Vegetable Oil (for frying)
Creole Tartar Sauce
- 1/2 cup Mayo
- 2 tbsp Relish
- 2 tbsp Lemon Juice
- 1 tbsp Hot Sauce
- 1 tbsp Yellow Mustard
- 1 1/2 tsp Cajun Seasoning
- 1 tsp Sugar
- 1/2 tsp Garlic Powder
Instructions
- Drain the canned salmon well, remove large bones and skin, and flake with a fork.
- Combine salmon with diced bell pepper, diced onion, Old Bay, garlic and onion powders, parsley, 1/2 cup breadcrumbs, 2 tbsp flour, Worcestershire, mayo, Dijon, and 1 beaten egg. Mix until just combined.
- Shape the mixture into 6–8 patties about 1/2 inch thick. Chill 15–20 minutes if they feel too soft.
- Prepare bowls for breading: 1/3 cup flour in one, a beaten egg in a second, and 1/4 cup cornmeal mixed with 3/4 cup breadcrumbs in a third.
- Dredge patties in flour, dip in egg, then press into the cornmeal-breadcrumb mixture until evenly coated.
- Heat 1 inch of vegetable oil in a heavy skillet to about 350°F. Fry 2–3 croquettes at a time for 3–4 minutes per side until golden and crisp, allowing the oil to return to temperature between batches.
- Drain on a wire rack, let rest a few minutes, and serve with Creole tartar sauce.
Notes
- Drain the salmon well to prevent a soggy mixture.
- Dice finely so vegetables don’t interfere with shaping.
- Use a wide spatula for flipping to keep patties intact.
- Fry in batches so the coating becomes crisp.
- Keep patties thin for even cooking.
Nutrition
Carbohydrates: 24g,
Protein: 18g
Nutrition information is an estimate and should be used as a guideline only.