Salmon croquettes, also known as salmon patties or cakes, are a cherished comfort food rooted in Southern cooking traditions. This humble yet flavorful dish is loved for its crispy golden crust and savory, tender interior. Originally created as a budget-friendly way to stretch canned salmon, croquettes have since become a staple in family kitchens across the U.S., especially in Southern and African American communities.
Their irresistible flavor comes from a blend of herbs, aromatics, and seasonings, combined with flaky salmon. Whether served at brunch, lunch, or dinner, these croquettes are sure to satisfy cravings with every crunchy bite.
Ingredients
Main Ingredients:
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1 (14.75 oz) can of pink or sockeye salmon (drained, skin and bones removed if desired)
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1/2 cup finely diced onion
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1/4 cup finely diced green bell pepper
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1/4 cup finely diced celery
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2 large eggs
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1/2 cup breadcrumbs (or crushed saltine crackers)
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1 tbsp Dijon mustard (or yellow mustard)
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1 tbsp fresh parsley, chopped (or 1 tsp dried)
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1/2 tsp garlic powder
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1/4 tsp cayenne pepper (optional, for heat)
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Salt and black pepper to taste
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1–2 tbsp lemon juice
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1/4 cup vegetable oil (for frying)
Substitutions:
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Egg-free: Use a flaxseed or chia egg substitute (1 tbsp ground seed + 3 tbsp water = 1 egg).
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Gluten-free: Substitute breadcrumbs with gluten-free panko or almond flour.
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Low-sodium: Choose low-sodium canned salmon and reduce added salt.
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Fresh salmon: Use 1 cup of cooked, flaked fresh salmon as a substitute for canned.
Step-by-Step Cooking Instructions
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Prepare the Mixture:
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In a large bowl, flake the salmon using a fork.
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Add diced onion, bell pepper, celery, mustard, parsley, garlic powder, cayenne, salt, pepper, and lemon juice.
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Mix well until combined.
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Bind the Patties:
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Add the eggs and breadcrumbs (or crushed crackers).
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Mix until the texture is firm enough to shape into patties. Add more breadcrumbs if the mixture feels too wet.
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Shape the Croquettes:
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Form into 6–8 equal-sized patties, about 3 inches wide and 1/2 inch thick.
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Place patties on a plate, cover, and refrigerate for 15–20 minutes. This helps them hold shape during frying.
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Fry to Perfection:
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Heat vegetable oil in a skillet over medium heat.
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Carefully place croquettes into the skillet and cook for 3–4 minutes per side, or until golden brown and crispy.
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Transfer to a paper towel-lined plate to drain excess oil.
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Common Mistakes to Avoid:
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Overmixing – leads to tough croquettes.
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Skipping chilling – increases the chance of patties falling apart.
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Crowding the pan – lowers oil temp and causes soggy results.
Pro Tips and Cooking Techniques
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Chill before frying: A quick chill firms up the mixture and makes frying easier.
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Use cast iron: A cast-iron skillet gives the croquettes a beautiful, even sear.
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Control oil heat: Too hot, and they burn; too cool, and they absorb oil. Medium-high is ideal.
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Add crunch: Mix in a tablespoon of cornmeal for added texture.
Variations and Customizations
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Vegetarian: Replace salmon with mashed chickpeas or jackfruit for a plant-based version.
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Spicy: Add minced jalapeños or hot sauce to the mix.
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Herbaceous: Try fresh dill, tarragon, or chives for a fresh twist.
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Carb-conscious: Use almond flour or crushed pork rinds instead of breadcrumbs.
Serving Suggestions
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Garnish: A sprinkle of parsley, lemon wedges, and a dollop of spicy mayo or remoulade.
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Plating Ideas:
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Serve over mixed greens or coleslaw for a light meal.
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Pair with creamy grits or mashed potatoes for classic Southern comfort.
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Add a side of sautéed greens, like collards or spinach.
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Nutritional Information (Per Croquette, Approx.):
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Calories: 180
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Protein: 12g
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Carbohydrates: 7g
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Fat: 12g
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Fiber: 1g
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Sodium: 290mg
(Values may vary depending on specific brands and substitutions used.)
Frequently Asked Questions (FAQs)
Q: Can I bake instead of fry them?
A: Yes! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Q: Can I freeze salmon croquettes?
A: Absolutely. Freeze uncooked patties on a tray, then transfer to a freezer bag. Cook directly from frozen or thaw first.
Q: How do I reheat leftovers?
A: Reheat in a skillet or oven to maintain crispiness. Avoid microwaving to prevent sogginess.
Q: Can I use fresh salmon?
A: Yes—cook and flake about 1 cup of fresh salmon as a replacement for canned.
Closing Thoughts
Salmon croquettes are more than just a budget meal—they’re a flavorful bite of nostalgia, culture, and culinary creativity. Whether you’re cooking for a crowd or just craving some Southern comfort, these crispy croquettes always deliver. Don’t forget to experiment with your own variations and share your creations with friends or family!
