Southern Salmon Croquettes (Print Version)
Crispy, tender salmon patties with Southern herbs and spices
# Recipe Ingredients:
→ Salmon Mixture
01 - 2 cans (14.75 oz each) pink salmon, drained and flaked
02 - 1/2 cup finely diced onion
03 - 1/4 cup finely diced green bell pepper
04 - 1/4 cup finely diced celery
05 - 2 large eggs
06 - 1/2 cup breadcrumbs
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Worcestershire sauce
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ For Frying
15 - 1/2 cup all-purpose flour for dredging
16 - 1/2 cup vegetable oil
# Directions:
01 - In a large bowl, combine the flaked salmon, onion, bell pepper, celery, eggs, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix until well combined.
02 - Shape the mixture into 8 evenly sized patties, about 1/2 inch thick.
03 - Lightly dredge each patty in flour, shaking off excess.
04 - Heat vegetable oil in a large skillet over medium heat.
05 - Fry the croquettes in batches for 3-4 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
06 - Serve hot with your favorite dipping sauce.
# Expert Advice:
01 -
- The way the crispy golden crust gives way to that impossibly tender, savory center is exactly the comfort food moment you need on a busy weeknight
- These come together in under 40 minutes but taste like they've been simmering all day, plus they're perfect for using up pantry staples
02 -
- Mixture that's too wet will fall apart in the oil, so if your salmon was especially juicy, add another tablespoon of breadcrumbs
- Don't flip them too early or you'll break the crust, wait until you can see golden brown creeping up the sides
03 -
- Keep your oil at the right temperature, too low and they'll absorb oil, too high and they'll burn before cooking through
- Let the mixture rest for 10 minutes before shaping, this helps the breadcrumbs absorb moisture and makes them hold together better