Learn how to make salmon croquettes! They're crispy on the outside, tender on the inside, and full of soul food flavor. These old fashioned salmon patties are made with canned salmon, bell peppers, and onions. Perfect for a savory breakfast, brunch, or dinner.
Follow our easy, step-by-step recipe instructions updated with pictures!
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This salmon croquettes recipe is a comfort food classic that never fails to hit the spot. They are crispy, golden brown, and delicious. I especially love that it's a quick meal, easy enough for a weeknight dinner, but still has that down-home Southern feel to it.
Our old fashioned salmon patties are made using flaky salmon mixed with breadcrumbs, bell peppers, and onions. We also used our soul food seasoning along with lemon pepper and fresh lemon juice, 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.
What we love about this recipe
- It has a crispy texture: We pan-fry the salmon patties in a cast iron skillet so they have the perfect golden crust.
- It's also tender: Our salmon croquettes recipe makes the most tender and flaky patties.
- It's flavorful: They've got bell peppers, onions, soul food seasoning, lemon pepper, and a squeeze of lemon juice.
- It's cheap: Canned salmon is budget-friendly, pre-cooked, and ready to use.
What are Salmon Croquettes?
Salmon croquettes (also known as salmon cakes or salmon patties) is an old fashioned recipe made from canned salmon, breadcrumbs, egg, seasonings, etc. The mixture is combined, then shaped into patties, and pan-fried until golden brown.
If you've ever had a Chesapeake Bay crab cake, they're similar to that but made with salmon instead. My grandma used to make old fashioned salmon patties when I was little, so this recipe reminds me of her.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Canned salmon: If you want to make salmon croquettes the right way, you gotta use canned salmon. And for authentic old fashioned salmon patties, mash up the salmon skin and bones into the mixture. Personally, I prefer to pick the skin and bones out, so I've included instructions on how to do that below.
- Onion and bell peppers: For the best flavor and texture.
- Breadcrumbs: To soak up some of the moisture, keeping the salmon croquettes nice and tender, and bind everything together. Swap out regular breadcrumbs for cracker crumbs.
- Egg: Binds all the ingredients together and adds a bit of richness.
- Lemon juice: Adds bright, fresh flavor.
- Soul food seasoning and lemon pepper seasoning: More flavor.
- Butter and vegetable oil: We used butter to sauté the bell peppers and onion, and vegetable oil for frying.
How to Make Salmon Croquettes
Detailed instructions can be found in the recipe card below.
Step 1: Drain the canned salmon and place it in a medium bowl. Break the salmon into chunks using a fork, ensuring there are no bones or skin.
Step 2: In a large skillet, sauté the diced onion and red and green bell peppers until they are tender and fragrant.
Step 3: Add the sautéed vegetable mixture, breadcrumbs, egg, fresh lemon juice, soul food seasoning, and lemon pepper seasoning to the bowl with the canned salmon.
Step 4: Stir mixture to combine, ensuring all the ingredients are fully incorporated.
Step 5: Form mixture into 8 salmon patties and set aside on a plate.
Step 6: In the same skillet that you sautéed the veggies, heat oil over medium-high heat. Fry salmon patties on each side until golden brown, approximately 3-4 minutes per side.
Recipe Tips for Old Fashioned Salmon Patties
- The oil should be hot, but not smoking. You want the salmon patties to develop a nice golden brown color on the outside, but not burn.
- Don't overcrowd the pan. Cook a few at a time so you have room to flip them over.
- Use a spatula to carefully flip the salmon croquettes so that they don't fall apart.
- Transfer salmon patties to a paper towel and let them rest for a 2 to 3 minutes. They cool down quickly, so are ready to serve within a couple minutes.
How to remove bones from canned salmon
Removing bones and skin from canned salmon is really easy. Empty the can into a bowl, then flake and pick the salmon apart. You can also use your fingers (which is what I like to do). You'll definitely see some skin and bones, just take them out. Give it a quick once over to ensure you got everything, and then you're good to go with making this salmon croquettes recipe.
What to Serve with Salmon Cakes
In the South, salmon cakes are served with biscuits, grits, scrambled eggs, smothered potatoes, and home fries. We also like to pair them with remoulade sauce, tartar sauce, or spicy mayo. A dollop on the side or a drizzle on top.
For this salmon croquettes recipe, we made a spicy pickly mayo sauce: 1 tablespoon hot sauce, 1 teaspoon pickle juice, 1 teaspoon lemon juice, ⅓ cup mayonnaise, 1 teaspoon Worcestershire sauce, and 1 teaspoon soul food seasoning.
Commonly Asked Questions
There are a number of reasons your salmon patties fall apart. If this happens, try adding more breadcrumbs. Another option is to place the mixture (or already assembled patties) in the fridge for a bit.
To make salmon croquettes with fresh salmon, simply poach, bake, or grill the salmon until it's cooked through. Once cooled, flake it into bite-sized pieces for your croquettes.
Learn how to make salmon croquettes with this easy recipe. Old fashioned salmon patties are perfect for breakfast, brunch, and even dinner. We know you're gong to love them as much as we do!
📖 Recipe
How to Make Salmon Croquettes Recipe
Ingredients
- 15 ounces canned salmon drained
- ½ cup diced yellow onion
- 2 tablespoons finely diced red bell pepper
- 2 tablespoons finely diced green bell pepper
- ½ cup plain breadcrumbs
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 tablespoon soul food seasoning
- 1 teaspoon lemon pepper seasoning
- ½ cup oil for frying vegetable or canola oil
Instructions
- Drain canned salmon and place it in a medium 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 sautéd peppers and onions, breadcrumbs, egg, lemon juice, soul food seasoning, and lemon pepper seasoning to the mixing bowl with the salmon. Stir to combine.
- Shape salmon mixture into 8 patties and set aside on a plate.
- Heat vegetable oil in the skillet over medium-high heat.
- Carefully place salmon croquettes into the hot oil, avoiding overcrowding. Fry each side until light 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 old fashioned salmon patties warm with your favorite sauce or side dishes.
Notes
- The oil should be hot, but not smoking. You want the salmon patties to develop a nice golden brown color on the outside, but not burn.
- Don’t overcrowd the pan. Cook a few at a time so you have room to flip them over.
- Use a spatula to carefully flip the salmon croquettes so that they don’t fall apart.
- Transfer salmon patties to a paper towel and let them rest for a 2 to 3 minutes. They cool down quickly, so are ready to serve within a couple minutes.
Catherine says
Do NOT remove bones. This is what makes croquettes healthy. We need this for our own bone health. No southern grandma took the time to remove anything from the can. Just add breadcrumbs, egg, veggies and spices and GO!
Krysten Wilkes & Marrekus Wilkes says
Appreciate you sharing your thoughts and keeping it true to the roots. Happy cooking! 😊
Sheri says
can I leave out the Bell peppers? and add either sweet pickled minced or celery.
We don't buy Bell peppers cause I stop breathing with them
Krysten & Marrekus Wilkes says
Yes, absolutely you can leave out the bell peppers! Hope you enjoy the recipe! 😊
Nikki says
Very good!!!! I used some different seasonings, as I didn't have lemon pepper and it turned out better than ever!!!!
RF says
Simple and wonderful!!
Thank you.
Bendetta Love-Studstill says
I made these this morning. I ordered a few more items yesterday that I needed, and they forgot my green bell pepper 🫑. So I added some chopped fresh parsley instead. I also made the spicy pickly 🥒 mayo sauce as well. And it all turned out perfect. I will be using this recipe again. It was simple and easy to follow. Thank you.
Krysten & Marrekus Wilkes says
Hi there! So glad you loved our salmon croquettes recipe! The sauce is our favorite too. Parsley is a great substitution! Definitely visit again 🙂
Vikki Youngmeyer says
Couldn't ever get to a page where I could actually print out the recipe!
Krysten & Marrekus Wilkes says
Hi Vikki! So glad you were able to print our salmon croquettes recipe! We hope you enjoy and thank you for commenting!
Deb says
I smash the bones with my clean fingers - they’re good for you!
And with those same clean fingers I rinse the salmon then squeeze squeeze all the moisture out - v imp step!
We love onion and I doubled that. Did not sauté as I don’t recall doing that 20 years ago. I added garlic and onion powder- also used Ritz crackers; a little bit in the mix and then rolled them in the cracker crumbs.
Called my adult son to come by after work and he hardly left any for me haha - he use to eat the cold leftovers the next morning on his way out the door to school.
Thank you for sharing this nostalgic recipe and my son and I shared a sweet memory!