Southern Salmon Croquettes Recipe

ByJulia Jordan Updated on
Jump to 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
4.35 from 23 votes
Print Recipe Save

Salmon Croquettes

Classic Southern style salmon patties, seasoned perfectly and delicious.
Prep Time10 minutes
Cook Time10 minutes
Additional Time30 minutes
Total Time50 minutes
Servings: 8 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

Serving: 1 | Calories: 303kcal | Carbohydrates: 16g | Protein: 19g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Cholesterol: 90mg | Sodium: 570mg | Fiber: 1g | Sugar: 2g
 
See it at:
Full Plate Thursday
Weekend Potluck
Meal Plan Monday
 
Julia - author and publisher of Julia's Simply Southern Food Blog Recipes

About Julia

Hey Y’all! I’m Julia, the cook and writer behind the recipes here at Julia’s Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube

Learn more
 
 
 
 
 
 
 
 
 
 
 
 

Sharing is Caring

Similar Posts

4.35 from 23 votes (11 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




33 Comments

  1. I grew up eating what we call salmon patties in KY :-). I haven't had these since I was a child. I make tuna patties all the time but never use salmon. I'm gonna try your recipe!! Thank you for the memory. My Mom passed away over 8 years ago and this was one of her favorites!

    Reply

    1. I hope you enjoy them Vicky. I've never made them with tuna, so I'll have to give that one a try 🙂

  2. Salmon Croquettes one of my all time favorites! I really appreciate you sharing with us at Full Plate Thursday, hope you have a great day and hope to see you again soon!
    Miz Helen

    Reply

  4. I grew up eating these in Oklahoma. Thanks for the reminder – I'll have to try and make these!

    Reply

  5. My mom, who was raised in east Texas, made these all the time for our family. We all loved them, but she always made them in large round balls. I can't remember how she cooked them but I'll have to guess she deep fried them so that they still came out round. Yes, ketchup was the condiment of choice. I'll try this recipe hopefully to bring back great childhood memories of my momma. I'm 63, momma died 3 years ago at age 99.

    Reply

    1. Thank you for stopping by and sharing with us. I hope you get the try it soon and enjoy!