Southern Salmon Croquettes (Print Version)
Golden fried salmon patties with vegetables and seasonings, offering crispy texture and tender Southern comfort.
# What You Need:
→ Fish and Main Mix
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→ For Frying
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# How To Make It:
01 - Combine the drained salmon, eggs, onion, bell pepper, celery, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, paprika, salt, and pepper in a large bowl. Mix until just combined—do not overmix to maintain texture.
02 - Shape the mixture into 8 evenly sized patties, approximately 1/2-inch thick for uniform cooking.
03 - Place flour in a shallow dish and roll each patty lightly to coat, shaking off excess flour for a light, crispy layer.
04 - For enhanced crunch, optionally press each floured patty into additional breadcrumbs to create an extra-crispy exterior layer.
05 - Pour vegetable oil into a large skillet and heat over medium heat until shimmering but not smoking.
06 - Cook croquettes in batches without overcrowding the pan for 3 to 4 minutes per side, or until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Serve immediately with lemon wedges, tartar sauce, or hot sauce according to preference.
# Handy Tips:
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- These croquettes transform humble canned salmon into something that feels special and worth savoring.
- The crispy exterior gives way to the most tender, flavorful center you'll ever experience.
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- Overmixing leads to tough, dense croquettes, so stop as soon as everything is combined.
- Letting the mixture rest for 15 minutes before shaping helps the breadcrumbs absorb moisture and makes shaping easier.
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- Drain the salmon really well and press out excess liquid to prevent soggy croquettes.
- Let the fried croquettes rest for a minute before serving to keep them crispy longer.