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
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Southern Salmon Croquettes Recipe
Salmon Croquettes
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
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!
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I love salmon patties (as we called them). Can I tell you a croquette story? When my son was about 3, he was a v-e-r-y picky eater. My mother kept telling me just feed him, when he's hungry he will eat. One evening, he was having a sleepover at gramma and grampa's without his sister. A very big deal. My mother put chicken croquettes on the table. But forgot about how picky this child was. She put gravy on his (just like every one else) and tears ensued. He cried and cried and told her she had ruined it. She eventually had to take the plate into the kitchen to 'get him a new one'. She simply wiped the gravy off carefully, and put the croquette back onto the plate. He at it without a whimper.
Joan, thank you for stopping by and sharing with us!
nice post
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.
Canned salmon bones are quite soft and edible, they’re a great source of calcium.
I’ve had quite a few people tell me that they eat them. I’ve never tried it that way.
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Leslie,
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