Southern Salmon Croquettes (Print version)

Golden crispy patties with tender flaked salmon, vegetables, and Southern spices ready in 35 minutes.

# What you need:

→ Salmon Mixture

01 - 2 cans (14.75 oz each) pink salmon, drained and flaked
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

# Directions:

01 - In a large bowl, 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. Mix until well combined.
02 - Shape the mixture into 8 evenly sized patties, about 1/2 inch thick.
03 - Lightly dredge each patty in flour, shaking off excess.
04 - Heat vegetable oil in a large skillet over medium heat.
05 - Fry the croquettes in batches for 3 to 4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
06 - Serve hot with your favorite dipping sauce.

# Expert advice:

01 -
  • The way the outside gets impossibly crispy while the inside stays creamy and tender feels like magic every single time
  • These croquettes turn humble canned salmon into something that tastes like it came from a fancy restaurant kitchen
  • The whole house smells like comfort food heaven while theyre frying up
02 -
  • Letting the mixture rest in the refrigerator for 30 minutes before shaping makes the patties much easier to handle
  • Your oil is ready when a tiny pinch of flour sizzles immediately upon hitting the pan
  • Crowding the skillet drops the oil temperature and makes soggy croquettes so cook in batches
03 -
  • Use wet hands or a light coating of oil on your palms to keep the mixture from sticking while shaping
  • Don't press down on the croquettes with your spatula while frying or you'll lose that fluffy interior

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