Salmon Croquettes are one of the quintessential Southern Soul Food dishes! They're quick, easy on the wallet and a great way to get those Omega 3 oils in your diet!
Use red or pink canned salmon and add a little onion, celery, seasonings make the salmon patties and you've got dinner solved!
Perfectly seasoned and delicious, you'll love these baked or pan-fried!
What are salmon croquettes?
Salmon croquettes, also known as "salmon patties" or "salmon cakes," are a combination of canned salmon mixed with breadcrumbs, egg and seasonings.
They can be baked or pan fried...either way, they're a staple pantry food in the South!
Why you'll love this recipe!
- Quick and easy - ready in about 10-minutes
- Healthy - salmon has Omega-3 in it! Essential fatty acids are good for you!
- Affordable - this recipe makes about 5-6 patties and costs under $4
This classic recipe uses the pan-fried method of cooking, however, you can bake them if you prefer. See recipe notes.
I grew up eating these with ketchup but now, I like to serve them with a Remoulade sauce!
What you'll need:
This easy croquette recipe calls for one can of pink salmon, red onion, celery, dill, Old Bay Seasoning, egg and breadcrumbs.
This salmon croquette recipe uses one can of salmon and yields five fish patties that are about ½ cup each.
The trick to making nice salmon croquettes that don't fall apart is to refrigerate them prior to cooking.
How to debone canned salmon
First, you'll need to debone the fish...here's how:
Drain any liquid from the canned fish, then place the can upside down on a plate
Gently slide a knife between the filets where you see a bone...
Slide a sharp knife under the spine of the bone and gently remove it; use knife tip to remove remaining bones; scrape away any fish skin and discard
Place salmon in bowl and flake with a fork
Add remaining ingredients and combine; form ⅓ - ¼ cup size balls, then flatten and refrigerate for 10-minutes
How to cook Salmon Croquettes:
I grew up eating pan-fried salmon patties, but if you're trying to eat a little healthier, you can bake them! They still turn out nice and crunchy on the outside!
Heat oil (canola, vegetable, corn) on medium-high heat (the oil should be around 300ºF - 325ºF)
Once the oil is hot enough, place the cold patty in a single layer in the skillet. Do not crowd the skillet - you will have to work in batches
Cook the salmon patty for about 3-minutes on each side; drain on paper towel and serve
Place patties on a parchment lined baking sheet
Bake at 400ºF for 15-25 minutes
Canned salmon contains tiny bones. Use the tip of a sharp knife to gently slide these out as best you can. Most often, these tiny bones are soft and flexible and go unnoticed in a cooked patty.
Chill the salmon croquettes for about 15-minutes to prevent them from falling apart
Use an oil that is tolerant of high heat, like canola, corn or vegetable oil. Do not use olive oil (it cannot tolerate high heat)
Use a meat thermometer to ensure the oil is around 312ºF
Salmon patties should reach an internal temperature of 145ºF
The first batch of croquettes will be a little bit lighter in color than subsequent batches. This is due to the oil being used more than once.
If the darker color patty bothers you, start each new batch with fresh oil.
Want to add a little spice to your salmon croquettes? Add a teaspoon of Cajun or Creole seasoning to the mixture!
Use canned salmon
Southerners typically use canned salmon for croquettes; either pink or red salmon. Fresh salmon is too precious to use for this recipe!
What's the difference between pink and red salmon?
Both are cold water fish found in the Pacific Ocean. Red, or "sockeye" has a bit of a stronger flavor and is more expensive than the pink.
Are croquettes gluten-free?
Salmon croquettes require some kind of grain to help the egg bind the ingredients together. Typically, the grain is plain (unseasoned) bread or Panko crumbs.
If you want to make this a gluten-free dish, simply substitute gluten-free bread crumbs or cornmeal for breadcrumbs.
Can I use fresh dill instead of dried dill?
Yes! If you prefer to use fresh dill, you'll need to increase the amount.
Dried herbs are stronger than fresh. Generally speaking, 1 tablespoon of dried herbs is equivalent to 3 teaspoons of fresh herbs.
I usually get 5-6 salmon patties out of a 14-ounce can of salmon. It really depends upon how big you make the patties. The smaller they are, the quicker they cook!
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If you make this recipe, please scroll down and leave a rating and comment. I love to hear from you! Thank you!
- Cast iron skillet
- 14 ounces pink salmon (14.75 oz. can)
- 1 tablespoon Old Bay Seasoning
- 1 cup oil (vegetable, corn, canola)
- 1 teaspoon dill (dried); double the amount if using fresh
- ½ cup bread crumbs ( or panko crumbs; or crumbled saltines)
- 2 tablespoons celery finely chopped (about one large stalk)
- 3 tablespoons red onion finely chopped
- 2 whole eggs lightly beaten
- ½ teaspoon salt
- 1 teaspoon pepper
Make the Croquettes
- Drain liquid from canned salmon14 ounces pink salmon
- Place salmon on saucer and gently remove skin and bones
- Place salmon in medium bowl
- Lightly beat egg; pour into bowl with salmon
- Add remaining ingredients; combine well1 tablespoon Old Bay Seasoning, 1 teaspoon dill, ½ cup bread crumbs, 2 tablespoons celery, 3 tablespoons red onion, 2 whole eggs, ½ teaspoon salt, 1 teaspoon pepper
- Using a ½ cup measuring cup; place salmon into measuring cup, pat down till firm; gently remove patty from cup
- Once all patties are formed, place in refrigerator for at least 15 minutes
- Heat cast iron skillet with about 1 cup of oil; heat till almost at the smoking point1 cup oil
- Using a spatula, place salmon patties in hot oil; turn heat down to medium
- Cook salmon patties about 3-4 minutes per side or until they are golden brown
- Place on paper towel to drain
- Serve with remoulade sauce
- The amount of oil in this recipe is based on a 12" cast iron skillet; if you use a smaller skillet, you might not need as much oil; you want about ½ inch of oil in the skillet
- If you use a smaller skillet, cook the salmon croquettes in batches
- Place chilled salmon patties on a parchment lined baking sheet
- Bake @400ºF for 15-25 minutes, or until croquettes are warm in the center (time may vary due to oven)