Southern Salmon Croquettes

Four golden-brown Southern Salmon Croquettes on a white plate with lemon wedges and dipping sauce — Southern Salmon Croquettes – crispy on the outside, tender inside, and packed with bold Southern flavor.

Southern Salmon Croquettes are the perfect answer to “what’s for dinner?” when you need something easy, satisfying, and full of flavor. These golden, pan-fried beauties are made with canned wild salmon, fresh herbs, a hint of spice, and just enough breadcrumbs to hold it all together—creating a crispy crust with a tender, flaky center.

Whether you serve them with a bright lemony salad or classic creamy grits, these croquettes deliver bold Southern comfort in every bite. Best of all? They come together in about 30 minutes, using pantry staples you likely already have. That makes them ideal for busy weeknights or lazy weekend lunches.

Fun fact: Salmon croquettes date back to early Southern cuisine, often served as a budget-friendly meal with tons of flavor. Over time, they’ve become a beloved classic across generations, known for their crispy edges and soul-warming simplicity.

So, grab that can of salmon from your pantry and bring some Southern charm to your table with these irresistible croquettes!

Recipe Yield: 4 servings

INGREDIENTS

1 can (14.75 oz) wild salmon, drained, bones and skin removed
½ cup finely chopped yellow onion
¼ cup finely chopped celery
1 tbsp chopped fresh parsley
2 large eggs
⅓ cup mayonnaise
1 tsp Dijon mustard
1 tsp Old Bay seasoning
½ tsp garlic powder
¼ tsp cayenne pepper (optional)
½ cup breadcrumbs (plus more for coating)
Sea salt, to taste
Black pepper, to taste
Olive oil or avocado oil, for frying

INSTRUCTIONS

1. Prep the salmon mixture:
In a large bowl, flake the drained salmon with a fork. Add onion, celery, and parsley. Stir in eggs, mayo, mustard, Old Bay, garlic powder, cayenne (if using), and breadcrumbs. Season with salt and pepper. Mix until well combined.

2. Shape the croquettes:
With clean hands, form the mixture into 8 small patties (about 2 inches wide and ¾ inch thick). If the mixture feels too wet, add another tablespoon of breadcrumbs.

3. Coat for crispiness:
Lightly roll each patty in additional breadcrumbs to coat the outside evenly.

4. Chill (optional but helpful):
Place patties on a plate and chill for 10–15 minutes. This helps them hold their shape better while cooking.

5. Pan-fry until golden:
Heat 2–3 tbsp oil in a large skillet over medium heat. Once hot, add croquettes and cook for 3–4 minutes per side until crisp and deeply golden. Do not overcrowd the pan; work in batches if needed.

6. Drain and serve:
Transfer croquettes to a paper towel-lined plate. Serve hot with lemon wedges, a side salad, or your favorite dipping sauce.

Helpful Tips to Perfect This Recipe

Use canned or fresh salmon: Canned wild salmon works beautifully here, but you can also use leftover cooked salmon for extra richness.
Chill before frying: Refrigerating the patties for 10–15 minutes before cooking helps them firm up and prevents breakage in the skillet.
Add a crispy breadcrumb coat: A light coating of breadcrumbs on the outside creates that irresistible golden crunch while keeping the inside moist and flavorful.

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