Growing up in the South, you likely ate salmon croquettes. Perhaps more than you cared for. I have to admit, I did not care for them at all as a child. I would drown them in ketchup just so I could tolerate eating them.

Tastes change as we grow up and now I find this southern staple food delicious with just a small dollop of tartar sauce or red remoulade sauce.

Salmon croquettes are also known as salmon patties or salmon cakes. The use of canned salmon made this dish popular during the 1920’s when chain grocery stores, such as the Piggly Wiggly, made cheap canned foods available to the working class.

Recipes vary from person to person, so here we go with my version of this classic dish.

Ingredients

Canned Red Salmon (Skinless/Boneless), drained
Eggs
Mayonnaise
Sea Salt
Old Bay Seasoning
Cracked Black Pepper, to taste
Fresh Squeezed Lemon Juice
Chives, chopped
Small Onion, finely diced
Green Bell Pepper, finely diced
Bread Crumbs, divided
Vegetable Oil

Table of Contents

Delicious Salmon Patties

Drain canned salmon and set aside.

In a mixing bowl mix beaten eggs and mayonnaise together.

Add salt, Old Bay, pepper, and lemon juice together.

Add canned salmon, onion, and bell pepper. Stir to combine everything together.

Add 1 cup of the bread crumbs to the mixture and stir to combine with the salmon mixture.

Southern Salmon Patties

I want to mention that you can certainly use a regular 14-15 oz can of Salmon. Be sure to remove the skin and bones. My personal preference is to use the cans that are already free of skin and bones. It is slightly more expensive but I don’t mind since I hate picking through the salmon. You can also use a pound of fresh cooked flaked salmon if you have it on hand.

Form your salmon mixture into croquettes, or patties if you prefer to call them.

Dredge each croquette into the remaining 1/2 cup of bread crumbs to coat each side.

Place croquettes on a parchment lined baking sheet and chill in the refrigerator for 30 minutes to 1 hour before cooking. I find that chilling helps to maintain a nice shape during cooking. If you don’t have the time, you can cook them right away. You can chill them a bit longer too if you want to prep earlier in the day until you’re ready to cook supper.

Heat vegetable oil in a skillet over medium heat until hot for frying.

Add salmon croquettes and cook to brown on each side, 3-4 minutes per side. Turn carefully during cooking.

Old Fashioned Salmon Patties

Drain cooked croquettes on a paper towel lined plate to remove excess oil before serving.

Southern Recipes for Salmon Croquettes

Southern Salmon Croquettes Recipe

4.35 from 23 votes

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Salmon Croquettes

Classic Southern style salmon patties, seasoned perfectly and delicious.

Prep Time10

Cook Time10

Additional Time30

Total Time50

Servings: Servings

Calories: 303kcal

Author: Julia Jordan | Julia’s Simply Southern

Ingredients

3 6 oz Cans Red Salmon Skinless/Boneless, drained
2 Eggs beaten
1/4 c Mayonnaise
1 tsp Sea Salt
1 tbs Old Bay Seasoning
Cracked Black Pepper to taste
1 tbs Fresh Squeezed Lemon Juice
1 tbs Chives chopped
1 Small Onion finely diced
1/4 c Green Bell Pepper finely diced
1.5 c Bread Crumbs divided
1/2 c Vegetable Oil

Instructions

Drain canned salmon and set aside.
In a mixing bowl mix beaten eggs and mayonnaise together.
Add salt, Old Bay, pepper, and lemon juice together.
Add canned salmon, onion, and bell pepper. Stir to combine everything together.
Add 1 cup of the bread crumbs to the mixture and stir to combine with the salmon mixture.
Form your salmon mixture into croquettes, or patties if you prefer to call them.
Dredge each croquette into the remaining 1/2 cup of bread crumbs to coat each side.
Place croquettes on a parchment lined baking sheet and chill in the refrigerator for 30 minutes to 1 hour before cooking. I find that chilling helps to maintain a nice shape during cooking. If you don’t have the time, you can cook them right away.
Heat vegetable oil in a skillet over medium heat until hot for frying.
Add salmon croquettes and cook to brown on each side, 3-4 minutes per side. Turn carefully during cooking.
Drain cooked croquettes on a paper towel lined plate to remove excess oil before serving.

Nutrition

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