Description
Discover how to make the best Southern Salmon Croquettes with our easy step-by-step guide. Enjoy the incredible flavor of this classic dish, featuring a crispy exterior and a tender, flaky interior.
Ingredients
Scale
- 2 (14.75 ounce) cans pink or red salmon, drained very well
- 2 large eggs
- 1/2 cup plain breadcrumbs (or gluten-free)
- 1/4 cup finely minced yellow onion
- 1/4 cup finely minced green bell pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- 1/2 inch neutral oil for frying (e.g., canola, vegetable, grapeseed)
Instructions
- 1. Prep the Salmon: Drain canned salmon thoroughly and transfer to a medium bowl. Flake with a fork, mashing any soft bones or skin.
- 2. Combine Ingredients: Add eggs, breadcrumbs, minced onion, bell pepper, parsley, mayonnaise, Dijon mustard, lemon juice, salt, pepper, smoked paprika, and cayenne (if using) to the salmon. Gently mix until just combined, being careful not to overmix.
- 3. Form Patties: Take about 1/4 cup of mixture for each croquette. Shape into 1/2-inch thick, 2-3 inch diameter patties. Place on a parchment-lined plate.
- 4. Pan-Fry: Heat 1/2 inch of oil in a large skillet over medium heat. Fry croquettes in batches for 4-5 minutes per side, or until golden brown and crispy.
- 5. Drain and Serve: Transfer cooked croquettes to a paper towel-lined plate to drain excess oil. Serve hot with tartar sauce or your favorite sides.
- Prep Time: 15 mins
- Cook Time: 10 mins