This is an old-fashioned soul food recipe for southern salmon croquettes that is easy to make and loaded with flavor. Salmon croquettes are a go-to dinner recipe in our home and they will quickly become a favorite in yours!
Salmon croquettes are a staple in many southern homes, and my mama made them at least once a week for dinner when I was growing up. We would eat them with homemade buttermilk biscuits, white rice, and maple syrup most of the time and that is still one of my favorite meals today!
Canned pink salmon is combined with cornmeal, chopped veggies, and plenty of seasonings, making this recipe budget-friendly and easy. For more classic southern recipes, check out our Southern Soul Food Candied Yams, Southern Baked Macaroni and Cheese, and Southern Green Beans recipes next!
Table of Contents
What Are Salmon Croquettes?
Salmon croquettes are a classic southern dish made with canned salmon, some type of breading – like cornmeal, flour, or breadcrumbs – and chopped veggies. The ingredients are shaped into patties and pan-fried until golden brown.
Ingredients You Need To Make This Recipe
- Cornmeal. To add texture, flavor, and structure. Cornmeal is a must-have ingredient for Southern-style salmon croquettes!
- All-purpose flour. Also for structure.
- Canned pink salmon. Be sure to remove the bones.
- Red bell pepper. For freshness and texture.
- Yellow onion. For delicious flavor.
- Green onions. For a fresh, grassy flavor to balance the other flavors.
- Egg. To bind the ingredients and keep the salmon croquettes from falling apart.
- Worcestershire sauce. Adds delicious umami flavor and depth.
- Salt, garlic powder, onion powder, paprika, mustard powder, cracked black pepper, and cayenne pepper. To season the croquettes and bring out the flavors.
- Vegetable or canola oil. For pan-frying the croquettes.
How To Make This Recipe
- Heat the oil in a 10-inch cast-iron or heavy-bottomed skillet over medium-high heat.
- Add the cornmeal, flour, salmon, bell pepper, onion, green onions, egg, Worcestershire sauce, salt, onion powder, garlic powder, paprika, mustard powder, cayenne, and black pepper to a medium mixing bowl. Use a wooden spoon or gloved hands to mix all the ingredients together until well combined.
- Divide and shape the salmon mixture into 8 evenly sized patties with your hands. Place four patties into the hot oil and fry for 3-4 minutes on each side until golden brown.
- Use a spatula to transfer the patties to a paper towel-lined plate and repeat the process with the remaining four croquettes. Serve the salmon croquettes immediately.
Variations and Substitutions
- Feel free to use leftover or fresh cooked salmon instead of canned.
- Feel free to try different veggies such as red onion, green or yellow bell pepper, carrots, or celery. Just make sure they are finely chopped.
- You may use different herbs such as parsley or cilantro in place of the green onions.
What To Serve With Salmon Croquettes
Salmon croquettes can be served with many delicious southern side dishes to create a memorable down-home meal! Some of my favorites are:
- Buttermilk Cornbread Muffins
- Southern Collard Greens
- Southern Fried Green Tomatoes
- Creamy Southern Cheese Grits
- Cajun Dirty Rice with Smoked Sausage
- Creamy Southern Coleslaw
- Fried Okra
- Southern Fried Apples
Salmon croquettes also taste even more delicious when dipped in a tasty sauce like our Creamy Cajun Dipping Sauce, Mississippi Comeback Sauce, or New Orleans Remoulade Sauce!
More FAQs
Many people use the terms "salmon croquettes" and "salmon patties" interchangeably as there isn't much difference between the two. Salmon croquettes typically refer to the southern preparation of salmon patties made with canned salmon, cornmeal, egg, and veggies.
Salmon patties are typically made with fresh or leftover salmon, breadcrumbs, and veggies.
The key to keeping salmon croquettes from falling apart is adding egg and enough binder (cornmeal and flour) to hold the patties together. If the patties fall apart when you are shaping them, try adding another egg or a couple of tablespoons of mayonnaise and reshaping the croquettes.
Yes, canned salmon is fully cooked! That is why these croquettes only need to cook for a few minutes per side.
Make-Ahead and Storing Instructions
The salmon croquette mixture can be made up a day in advance and stored in an airtight container in the refrigerator until you are ready to shape and fry the croquettes. You can also shape the patties and wrap them tightly in plastic wrap until you are ready to fry them.
Leftover salmon croquettes can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat salmon croquettes in the microwave but I recommend reheating them in a skillet to get a crispy crust!
Recommended Tools For This Recipe
More Southern Recipes You Will Love!
- Southern Smothered Chicken
- Southern Fried Catfish
- Southern Homemade Chicken and Dumplings
- Sweet Potato Cornbread
- Sweet Potato Biscuits
- Southern Biscuits and Sausage Gravy
- Cajun Crawfish Etouffee
- Chocolate Gravy
- Pecan Pie Cheesecake Bars
- Southern Pecan Pralines
- Southern Buttermilk Pie
- Peach Sweet Tea
📖 Recipe
Southern Salmon Croquettes
Equipment
Ingredients
- ½ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1, 14.75 ounce can pink salmon - drained and bones removed
- 1 small red bell pepper - seeded and finely chopped
- ½ medium yellow onion - finely chopped
- 2 tablespoons green onions - finely chopped
- 1 large egg
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika - smoked or sweet
- ½ teaspoon mustard powder
- ¼ tespoon cayenne pepper
- Cracked black pepper - to taste
- ½ cup canola oil - or vegetable oil
Instructions
- Heat the oil in a 10-inch cast-iron or heavy-bottomed skillet over medium-high heat.
- Add the cornmeal, flour, salmon, bell pepper, onion, green onions, egg, Worcestershire sauce, salt, onion powder, garlic powder, paprika, mustard powder, cayenne, and black pepper to a medium mixing bowl. Use a wooden spoon or gloved hands to mix all the ingredients together until well combined.
- Divide and shape the salmon mixture into 8 evenly sized patties with your hands. Place four patties into the hot oil and fry for 3-4 minutes on each side until golden brown.
- Use a spatula to transfer the patties to a paper towel-lined plate and repeat the process with the remaining four croquettes. Serve the salmon croquettes immediately.
Notes
- Leftover salmon croquettes can be stored in an airtight container in the refrigerator for up to 3 days.
- You can reheat salmon croquettes in the microwave but I recommend reheating them in a skillet to get a crispy crust!
Shirkey
I love , love ,love this recipe the flavoring that you have brought out of a humble can of Salmon I use honey Boy Red Salmon more flavorful than the pink salmon. My mama made the best salmon croquettes. Ever and yours are just as good. I look forward to trying more of your delicious recipes. All the best to you❤️
Ashley Boyd
What a beautiful compliment! Thank you for trying the recipe and I'm honored to hear they taste as amazing as your mom's recipe!
Jessica
I have a question. Does it matter what type of yellow cornmeal? Should I use regular yellow or jiffy mix?
Ashley Boyd
Hi Jessica. You want to use regular, plain yellow or white cornmeal. Jiffy mix has leavening agents and other ingredients added to it so it wouldn't be the best option for this recipe. Enjoy!
Meg
This recipe is so easy and tastes incredible! These are just like the salmon croquettes my grandma made when I was young. Thanks for the great recipe!
Ashley Boyd
I'm so happy you love the recipe! Thank you for giving it a try!
Mary Ellen
should we drain the can of salmon?
Ashley Boyd
Yes, you should. This has been added to the recipe.