Southern Salmon Croquettes (Printable)

Classic crispy-tender salmon patties with Southern flair, perfect for any meal.

# What You'll Need:

→ Salmon Mixture

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→ For Frying

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# How To Make It:

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 all ingredients are evenly distributed.
02 - Shape the mixture into 8 evenly sized patties, approximately 1/2 inch thick. Press firmly to ensure they hold together during frying.
03 - Lightly coat each patty in flour, shaking off any excess to prevent a heavy coating.
04 - Heat vegetable oil in a large skillet over medium heat until shimmering but not smoking.
05 - Fry the croquettes in batches for 3 to 4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
06 - Serve hot with remoulade sauce or your favorite dipping sauce alongside coleslaw, grits, or a side salad.

# Tips from dashanddishes:

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  • The crispy exterior gives way to the most tender, flavorful center you have ever tasted from such simple ingredients
  • This is the kind of dish that makes people ask for seconds before they have even finished their first serving
  • Everything comes together in minutes but tastes like you spent all afternoon in the kitchen
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  • Do not overmix the salmon mixture or your croquettes will turn out tough and dense instead of tender
  • Let the patties rest for about 10 minutes in the refrigerator before frying. They will hold together much better.
  • Your oil needs to be properly hot or the croquettes will soak up too much oil and turn greasy
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  • Pat your salmon extra dry after draining to prevent soggy croquettes
  • Use fresh breadcrumbs and toast them lightly for even better texture and flavor

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