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Southern Salmon Croquettes Recipe

 

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

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

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

Southern Recipes for Salmon Croquettes

Southern Salmon Croquettes Recipe

Southern Salmon Patties Recipe
Yield: 8 Servings

Salmon Croquettes

Salmon Croquettes

Classic Southern style salmon patties, seasoned perfectly and delicious.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 50 minutes

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

  1. Drain canned salmon and set aside.
  2. In a mixing bowl mix beaten eggs and mayonnaise together.
  3. Add salt, Old Bay, pepper, and lemon juice together.
  4. Add canned salmon, onion, and bell pepper. Stir to combine everything together.
  5. Add 1 cup of the bread crumbs to the mixture and stir to combine with the salmon mixture.
  6. Form your salmon mixture into croquettes, or patties if you prefer to call them.
  7. Dredge each croquette into the remaining 1/2 cup of bread crumbs to coat each side.
  8. 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.
  9. Heat vegetable oil in a skillet over medium heat until hot for frying.
  10. Add salmon croquettes and cook to brown on each side, 3-4 minutes per side. Turn carefully during cooking.
  11. Drain cooked croquettes on a paper towel lined plate to remove excess oil before serving.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 303Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 90mgSodium: 570mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 19g
 
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Mary

Saturday 1st of September 2018

I am sending this recipe to my sister in Alaska - shae has a freezer full of salmon they caught a couple of weeks ago, she is always looking for new recipes. Thanks for another great share at Weekend Potluck, Julia! Have a great weekend!

Julia Jordan

Sunday 2nd of September 2018

Mary, How wonderful that your sister gets to enjoy all of that delicious Alaskan salmon. I spent 3 months in Alaska one summer and I ate halibut and king crab legs like a real piggy and loved every bit of it.

Stacey English

Tuesday 19th of June 2018

I'm from southern middle Tennessee. My Nanny called them salmon croquettes, so I do too ;-) She also removed all bones and skin. I think boneless/skinless canned salmon is a wonderful thing!

Julia Jordan

Wednesday 20th of June 2018

I love the boneless/skinless canned salmon. Such a time saver too!

Leslie

Sunday 3rd of June 2018

I don't do any of the social media that are options for signing up. May I follow via email? leslieannstevenson@yahoo.com. If so, thank you.

Julia Jordan

Wednesday 6th of June 2018

Leslie, You're on the email list :)

Mom24

Wednesday 21st of February 2018

Canned salmon bones are quite soft and edible, they're a great source of calcium.

Julia Jordan

Wednesday 21st of February 2018

I've had quite a few people tell me that they eat them. I've never tried it that way.

Nana of the North

Tuesday 12th of September 2017

As a child I grew up on Lutefisk at Christmas, it was always served with white sauce, melted butter and powdered mustard. This is how I serve my salmon patties. I call it my little touch of a Norwegian Christmas. I love the bones as do my daughters, they would pick the canned salmon clean of the them before I made the patties.

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