Southern Salmon Croquettes

Golden fried croquettes piled on a plate, the crispy finish to aim for with this salmon croquettes recipe

Chef Emma

Canned salmon mixed with egg, onion, bell pepper and cornmeal, shaped into ovals and fried in a skillet until crisp and golden.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Chilling 15

Total Time 33

Servings: 4 servings (2 croquettes)

Course: Breakfast, Main Course

Cuisine: American, Southern

Calories: 260

Ingredients Equipment Method Notes

Ingredients

Croquettes

1 can pink or red salmon 14.75 oz / 418 g, drained
1 large egg
1/4 cup yellow onion 35 g, very finely diced
2 tbsp green bell pepper very finely diced, optional
1/3 cup yellow cornmeal 45 g, plus 1/4 cup for coating, optional
2 tbsp all-purpose flour 16 g
1/4 tsp black pepper plus a pinch of cayenne
1/2 tsp seafood seasoning or paprika optional
salt to taste, after tasting
1/2 cup vegetable or canola oil 120 ml, for frying

Quick tartar sauce

1/2 cup mayonnaise 115 g
2 tbsp sweet pickle relish
1 tsp lemon juice plus 1 tsp minced onion and a pinch of pepper

Equipment

10- to 12-inch cast-iron skillet
Thin spatula
Instant-read thermometer

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.

Notes

Oven: 425°F, 10 minutes, flip, 6 to 8 minutes more. Air fryer: 390°F, 10 to 12 minutes, flipping halfway. Calories are an estimate per 2 croquettes, without tartar sauce, from USDA FoodData Central values. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.