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Southern Salmon Croquettes Recipe (Crispy Outside)
This salmon croquettes recipe is the old-fashioned Southern kind: canned salmon mixed with egg, onion and cornmeal, shaped into little ovals and fried until crisp and golden outside and tender inside. Salmon croquettes have been a budget-friendly favorite for generations because one can of salmon feeds four people. They take about 25 minutes from start to finish and work for breakfast with grits, for lunch with a salad, or for dinner with coleslaw and potatoes.
Below you’ll find the ingredients with weights, step-by-step instructions, a quick tartar sauce, tips to keep the croquettes from falling apart, and how to bake or air fry them instead. The printable recipe card is at the bottom of the page.
Why You’ll Love These Salmon Croquettes
- Pantry friendly: canned salmon, cornmeal, flour, egg and onion.
- Crispy outside, tender inside, thanks to the cornmeal and a hot skillet.
- Quick: about 10 minutes of prep and 8 minutes of frying.
- Budget friendly: one can makes 8 croquettes, enough for 4 people.
Salmon Croquettes vs Salmon Patties
The two are close cousins. Southern salmon croquettes are usually shaped into small ovals or thick cakes, held together with cornmeal or cracker crumbs, and fried in about ¼ inch of oil for a crunchy crust. Salmon patties are flatter, often made with breadcrumbs and mayonnaise, and pan-fried in just a little oil. Both start with the same can of salmon, and you can use either shape with this recipe.
Ingredients for Salmon Croquettes
- Canned salmon, 1 can (14.75 oz / 418 g), pink or red, drained. Traditional cans with skin and soft bones are fine; mash the bones in, or lift out the larger pieces.
- Large egg, 1.
- Yellow onion, ¼ cup (35 g), very finely diced.
- Green bell pepper, 2 tablespoons, very finely diced (optional).
- Yellow cornmeal, ⅓ cup (45 g), plus about ¼ cup more for coating (optional).
- All-purpose flour, 2 tablespoons (16 g).
- Black pepper, ¼ teaspoon, and a pinch of cayenne pepper.
- Seafood seasoning or paprika, ½ teaspoon (optional).
- Salt, to taste. Canned salmon is already salted, so taste the mixture before adding any.
- Vegetable or canola oil, about ½ cup (120 ml), for frying.
- To serve: lemon wedges and tartar sauce.
Quick tartar sauce
Stir together ½ cup (115 g) mayonnaise, 2 tablespoons sweet pickle relish, 1 teaspoon lemon juice, 1 teaspoon finely minced onion and a pinch of black pepper. Chill until serving.
Equipment You Need
- A 10- to 12-inch cast-iron or heavy skillet
- A mixing bowl and fork
- A thin spatula for flipping
- A wire rack or paper-towel-lined plate
- An instant-read thermometer
How to Make Salmon Croquettes (Step by Step)
1. Drain and flake the salmon
Drain the salmon well in a strainer, pressing gently to remove the liquid. Put it in a bowl and flake it with a fork, mashing the soft bones. Remove any large pieces of spine or dark skin if you prefer.
2. Mix
Add the egg, onion, bell pepper, ⅓ cup cornmeal, flour, black pepper, cayenne and seafood seasoning. Mix with a fork until evenly combined. The mixture should hold together when squeezed. If it’s too wet, add a little more cornmeal, 1 tablespoon at a time.
3. Shape and chill
Divide the mixture into 8 portions (about ¼ cup each) and shape them into ovals about ¾ inch (2 cm) thick. If you like, roll them lightly in the extra cornmeal for an extra-crunchy crust. Chill on a plate for 15 minutes; this helps them hold together in the pan.
4. Heat the oil
Pour about ¼ inch (6 mm) of oil into the skillet and heat it over medium heat until it shimmers, about 350°F (175°C). A pinch of cornmeal should sizzle right away.
5. Fry
Fry the croquettes in batches, without crowding, for 3 to 4 minutes per side, until deep golden brown. Flip them carefully once with a thin spatula. Because the croquettes contain raw egg, cook them until the center reaches 160°F (71°C).
6. Drain and serve
Drain on a wire rack or paper towels for a minute, then serve hot with lemon wedges and tartar sauce.
Tips for the Best Salmon Croquettes
- Drain the salmon thoroughly. Extra liquid is the number one reason croquettes fall apart.
- Dice the onion very finely. Big pieces create weak spots.
- Chill before frying. Cold croquettes firm up and hold their shape.
- Don’t flip too soon. Wait until the first side is deep golden and releases easily from the pan.
- Keep the heat at medium. Too hot, and the outside browns before the egg in the center cooks.
- Taste before salting. Fry a teaspoon of the mix, taste, and adjust the seasoning.
Bake or Air Fry Instead
- Oven: heat the oven to 425°F (220°C). Brush the croquettes with oil, bake on a parchment-lined sheet for 10 minutes, flip, and bake 6 to 8 minutes more, until golden and 160°F (71°C) inside.
- Air fryer: spray the croquettes with oil and cook at 390°F (200°C) for 10 to 12 minutes, flipping halfway, until crisp and 160°F inside.
Easy Variations
- Cracker croquettes: use ½ cup (30 g) crushed saltines instead of the cornmeal and flour.
- Herby: add 1 tablespoon chopped fresh dill or parsley and the zest of ½ lemon.
- Spicy: add 1 teaspoon hot sauce and a finely diced jalapeño.
- Gluten free: use all cornmeal (no flour) and check that your seasonings are gluten free.
Want more ideas for that can of salmon? See our 12 canned salmon recipes, including pasta, chowder and rice bowls.
What to Serve With Salmon Croquettes
- For breakfast: cheesy grits and scrambled eggs, a classic Southern pairing
- For dinner: coleslaw, mashed potatoes, mac and cheese or white rice with gravy
- Lighter: a green salad with lemon vinaigrette or steamed green beans
- Tartar sauce, cocktail sauce, remoulade or a squeeze of lemon
For a different salmon dinner, try our sweet and smoky candied salmon bites or these salmon bite recipes.
Make It a Southern Breakfast
Salmon croquettes and grits is a classic weekend breakfast in many Southern homes. While the croquette mixture chills, make a pot of cheesy grits:
- Bring 4 cups (960 ml) of water or a mix of water and milk to a boil with ¾ teaspoon salt.
- Slowly whisk in 1 cup (160 g) quick-cooking grits.
- Lower the heat and simmer, stirring often, for 5 to 7 minutes, until thick and creamy. Stone-ground grits take 30 to 45 minutes and need more liquid as they cook.
- Stir in 2 tablespoons butter and 1 cup (115 g) shredded sharp cheddar, and season with black pepper.
Spoon the grits into bowls, top each with two hot croquettes, and add scrambled or fried eggs and a dash of hot sauce. For a bigger brunch spread, add a stack of fluffy pancakes from our easy pancake ideas.
How to Store, Freeze and Reheat
- Refrigerate cooked croquettes within 2 hours and eat them within 3 to 4 days.
- Freeze cooked, cooled croquettes on a tray, then pack them in a freezer bag for up to 2 months for best quality.
- Reheat in a 375°F (190°C) oven or air fryer for 8 to 10 minutes (longer from frozen) until hot, 165°F (74°C) in the center. The microwave works but softens the crust.
- Leftover canned salmon keeps 3 to 4 days in a covered container in the fridge; don’t store it in the open can.
These times follow the FoodSafety.gov cold food storage chart. For cooking temperatures, see the safe minimum internal temperature chart.
Salmon Croquettes FAQs
Why do my salmon croquettes fall apart?
The mixture is usually too wet, the salmon wasn’t drained well, or the croquettes weren’t chilled before frying. Add a spoonful more cornmeal, chill for 15 minutes, and wait for a good crust before flipping.
Do you take the bones out of canned salmon for croquettes?
You don’t have to. The bones are soft and edible, and they mash right into the mixture. Remove the larger pieces if you prefer a smoother texture.
Can I use fresh salmon?
Yes. Use about 12 oz (340 g) of cooked, flaked salmon in place of the can, and add a pinch of salt since fresh salmon isn’t pre-salted.
Pink or red salmon for croquettes?
Pink salmon is milder and less expensive, which makes it the traditional choice. Red (sockeye) salmon has a richer flavor and deeper color. Both work.
Can I make salmon croquettes without egg?
Yes. Replace the egg with 2 tablespoons mayonnaise and add an extra tablespoon of cornmeal. The croquettes will be more delicate, so chill them for 30 minutes and flip them gently.
What sauce goes with salmon croquettes?
Tartar sauce is the classic, but remoulade, cocktail sauce, a lemony yogurt dip, or simply hot sauce and a squeeze of lemon are all good choices.
Can I make the mixture ahead?
Yes. Shape the croquettes, cover, and refrigerate for up to 1 day before frying.
Salmon Croquettes Recipe Card
Here is the full salmon croquettes recipe in a printable card. Calories are an estimate per serving of 2 croquettes, without tartar sauce, based on USDA FoodData Central values and about 2 tablespoons of oil absorbed during frying. Find more ideas in our salmon recipes.
Southern Salmon Croquettes
Ingredients
Equipment
Method
- Drain the salmon well and flake it in a bowl, mashing the soft bones.
- Mix in the egg, onion, bell pepper, cornmeal, flour and seasonings until the mixture holds together.
- Shape into 8 ovals about 3/4 inch thick, roll in extra cornmeal if you like, and chill 15 minutes.
- Heat 1/4 inch of oil in a skillet over medium heat to about 350°F (175°C).
- Fry in batches 3 to 4 minutes per side, until deep golden and 160°F (71°C) in the center.
- Drain briefly and serve hot with lemon and tartar sauce.
