These Southern salmon croquettes are crispy on the outside, tender on the inside, and bursting with flavor. Made with canned salmon, peppers, and onions, they’re easy to make and delicious! Perfect for a savory breakfast, brunch, and even dinner.
This southern salmon croquettes recipe is a comfort food classic that never fails to hit the spot. These are crispy, golden brown, and downright delicious. We especially love that it’s an easy meal that still has that down-home feel.
You’ve got the flaky salmon mixed with breadcrumbs, bell peppers, and onions. We also used our soul food seasoning and lemon pepper seasoning, so you know the flavor is on point. It’s the perfect blend of crispy on the outside and flaky and moist on the inside!
This salmon patty recipe uses canned salmon which is budget-friendly, pre-cooked, and ready to use. However, you can also use fresh salmon. Let’s get cooking!
What are Salmon Croquettes?
Salmon croquettes (also known as salmon cakes or salmon patties) are round patties made from a mixture of canned or fresh salmon, breadcrumbs, peppers, and spices. The mixture is shaped into patties and then pan-fried until golden brown. They have a crispy exterior and a moist and flavorful interior.
- Canned salmon
- Yellow onion
- Red and green bell peppers
- Lemon juice
- Soul food seasoning
- Lemon pepper seasoning
- Oil, for frying
Salmon Croquette Recipe Variations
We all have our own spin on things, so here are some recipe variations and substitutions to consider once you learn how to make salmon croquettes:
- Spicy Cajun: Give your croquettes a spicy makeover by adding Cajun seasoning or a dash of hot sauce to the mix.
- Fresh Herbs: Add some dill, parsley, or thyme to make them herby.
- Panko: Swap out traditional breadcrumbs for panko for an extra crunch.
How to Make Salmon Croquettes
- Drain the canned salmon and place it in a mixing bowl. Break the salmon into chunks using a fork, ensuring there are no bones or skin.
- In a skillet, sauté the diced yellow onion and red and green bell peppers until they are tender and fragrant. Allow them to cool to room temperature.
- Add the breadcrumbs, beaten egg, fresh lemon juice, soul food seasoning, and lemon pepper seasoning to the bowl. Gently fold in the sautéed vegetable mixture until all ingredients are well combined.
- Shape the mixture into 8 salmon patties and set aside on a plate.
- In a skillet, heat the oil over medium-high heat. The oil should be hot but not smoking.
- Carefully place the salmon croquettes into the hot oil, making sure not to overcrowd the pan. Fry each side until golden brown, approximately 3-4 minutes per side. Use a spatula to carefully flip the croquettes.
- Once the patties are golden and crispy, transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve the Southern salmon croquettes hot, paired with your favorite dipping sauce or a side of coleslaw.
How to Remove Bones from Canned Salmon
- Flake and Pick: Empty the can of salmon into a bowl, and with a fork, start gently flaking the salmon apart. As you do, keep an eye out for any noticeable bones. Most are soft and easily break apart.
- Feel the Texture: Run your fingers through the flaked salmon, feeling for any small, soft bones. They should be easy to detect, and you can simply pick them out with your fingers.
- Skin Removal Technique: Some canned salmon might still have bits of skin. No worries! Use your fork to separate the salmon from the skin. It should come off easy.
- Double-check: Once you’ve flaked, picked, and removed the skin, give your salmon mixture a quick once-over to make sure no bones or skin remains.
Why Do My Salmon Patties Fall Apart?
There are a number of reasons your salmon patties fall apart. If this happens, try the following tips:
- After you’ve mixed everything together in a bowl, place the mixture in the fridge for a bit. Chilling it helps the ingredients meld together and makes the mixture easier to shape into perfect patties.
- Consider adding more breadcrumbs to add an extra layer of texture and absorb any excess moisture.
- Keep your frying pan at a consistent medium heat. This ensures that the croquettes cook evenly without burning on the outside while staying undercooked inside.
Recipe Tips & Tricks
- Flake and Pick: Use a fork to gently flake the salmon apart. As you do, keep an eye out for any bones. Most are soft and easily break apart, so keep an eye out. Some canned salmon might still have bits of skin. Use your fork to separate the salmon from the skin. It usually comes off easy.
- Mix It Up: Play around with the mix-ins. Get creative and elevate your salmon patties.
- Flip Carefully: When it’s time to flip the salmon patties, do it gently. A spatula and a bit of finesse go a long way.
- Drain Excess Oil: Once your croquettes are golden and crispy, let them sit on a paper towel for a minute or two. This helps absorb any excess oil and keeps things light and delightful.
What to Serve with Salmon Patties
- Breakfast Options: In the South, salmon patties are served with biscuits, grits, scrambled eggs, and hash browns or home fries for breakfast and brunch.
- Coleslaw: Salmon patties also go with fresh crunchy coleslaw which adds a nice little zing.
- Dipping Sauce: Serve salmon patties with a dipping sauce! A dollop on the side or a drizzle on top is the perfect finishing touch. We especially love this spicy pickly mayo sauce: 1 tablespoon hot sauce, 1 teaspoon pickle juice, 1 teaspoon lemon juice, 1/3 cup mayonnaise, 1 teaspoon Worcestershire sauce, and 1 teaspoon soul food seasoning.
Absolutely, you can use fresh salmon instead of canned. Just poach, bake, or grill the salmon until it’s cooked through. Once cooled, flake it into bite-sized pieces for your croquettes.
Our Southern Salmon Croquettes is an easy recipe that’s packed with flavor. It’s the ultimate comfort food dish that you can serve for a savory breakfast or brunch, or make for dinner.Print
Learn how to make salmon croquettes with this easy recipe. They are perfect for a savory breakfast, brunch, and even dinner.
- 15 ounces canned salmon, drained
- 1/2 cup diced yellow onion
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely diced green bell pepper
- 1/2 cup plain breadcrumbs
- 1 large egg, beaten
- 1 tablespoon fresh lemon juice
- 1 tablespoon soul food seasoning
- 1 teaspoon lemon pepper seasoning
- 1/2 cup oil for frying (vegetable or canola oil)
- Drain canned salmon and place it in a mixing bowl. Break into chunks using a fork, ensuring removal of any bones or skin.
- In a skillet, sauté diced yellow onion, red bell pepper, and green bell pepper until tender.
- Add breadcrumbs, beaten egg, fresh lemon juice, soul food seasoning, and lemon pepper seasoning to the mixing bowl. Gently fold in the sautéed vegetable mixture until all ingredients are well combined.
- Shape mixture into 8 salmon patties and set aside on a plate.
- Heat vegetable oil in a skillet over medium-high heat.
- Carefully place salmon croquettes into the hot oil, avoiding overcrowding. Fry each side until golden brown (approximately 3-4 minutes per side).
- Once patties are golden and crispy, transfer them to a plate lined with paper towels to absorb excess oil.
- Serve Southern salmon croquettes hot, paired with your favorite dipping sauce and your favorite sides.
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