Southern Salmon Croquettes
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!
Servings: 8 servings
Calories: 175kcal
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!
Nutrition
Serving: 1Patty | Calories: 175kcal | Carbohydrates: 12.5g | Protein: 13.5g | Fat: 7.8g | Saturated Fat: 1.8g | Cholesterol: 52mg | Sodium: 359mg | Potassium: 286mg | Fiber: 1.4g | Sugar: 1.9g | Calcium: 134mg | Iron: 1mg