Let’s talk about the ultimate pantry-to-table comfort food. Salmon croquettes—those crispy, golden patties made with canned salmon, simple pantry ingredients, and a whole lot of love—are a Southern classic for a reason.
They’re affordable, they’re easy, and they’re absolutely delicious. Crispy on the outside, tender and flavorful on the inside, they’re perfect for a quick weeknight dinner, a Sunday brunch, or just because you’re craving something satisfying.
Serve them with remoulade sauce, hot sauce, or a squeeze of fresh lemon, and you’ve got a meal that feels special without any fuss. Let’s make some croquettes.
Instructions
Prepare the Salmon
Drain the canned salmon and remove any large bones and skin if desired (the bones are edible and a great source of calcium, but you can remove them). Flake the salmon into a large bowl.
Sauté the Vegetables
In a small skillet, heat a little oil over medium heat. Add the onion, celery, and bell pepper. Cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
Combine Ingredients
To the bowl with the flaked salmon, add the sautéed vegetables, beaten eggs, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, hot sauce (if using), salt, pepper, smoked paprika, and fresh parsley. Mix until well combined. The mixture should hold together when pressed.
Form the Croquettes
Shape the mixture into patties about ½ inch thick and 3 inches wide. You should get about 8 croquettes.
Chill
Place the formed croquettes on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This helps them hold together during frying.
Coat
Place the panko breadcrumbs in a shallow dish. Dredge each chilled croquette in the panko, pressing gently to adhere, coating all sides.
Heat the Oil
In a large skillet, heat about ¼ inch of vegetable oil over medium-high heat until shimmering.
Fry the Croquettes
Carefully place the croquettes in the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
Serve
Serve hot with remoulade sauce, lemon wedges, and a sprinkle of fresh parsley.
Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10 minutes to restore crispiness.
Pro-Tips for Salmon Croquette Greatness
- Chill the Patties: This step is non-negotiable for keeping them together during frying.
- Don’t Overcrowd the Pan: Give each croquette room to crisp up. Overcrowding lowers the oil temperature and leads to greasy croquettes.
- Use Panko for Extra Crispiness: Panko breadcrumbs create a lighter, crispier crust than regular breadcrumbs.
- Handle Gently: These patties are delicate. Use a thin spatula and flip carefully.
- Customize Your Seasonings: Add Old Bay, cayenne, or fresh dill for different flavor variations.
