Quick Southern Salmon Croquettes with Canned Salmon

These Southern salmon croquettes turn a humble can of salmon into crisp, golden patties that taste like Sunday supper on a Tuesday. They come together in about 20 minutes with pantry staples you probably already have.

The outside is crackly and fried, the inside stays tender and savory, and a quick squeeze of lemon wakes everything right up.

What Makes These Croquettes a Weeknight Keeper

I keep canned salmon in the pantry for exactly this reason. When there is not a lot of time and not a lot in the fridge, these croquettes deliver something that tastes genuinely special without a trip to the store.

The texture is the real win here. A hot cast iron skillet gives you a crust so thin and crunchy it shatters slightly under a fork, while the inside stays soft and almost creamy. That contrast with a tangy remoulade or hot sauce is what keeps this on repeat in our house.

Ingredients

• 2 (14.75 oz) cans pink or red salmon, drained: pick through for any bits of bone or skin, but the soft bones are fine and add calcium
• 1/2 cup finely crushed saltine crackers (about 12 crackers): plain breadcrumbs or panko work too
• 1/4 cup finely chopped yellow onion
• 1/4 cup finely chopped green bell pepper
• 1 large egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp hot sauce, like Louisiana-style
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fine yellow cornmeal or additional cracker crumbs: for coating
• 1/2 cup vegetable oil: for frying

Variations and Swaps

• Tuna or mackerel: swap the salmon for two cans of well-drained tuna or mackerel; the flavor will be milder but just as good.
• Extra savory boost: add 1 teaspoon of Old Bay seasoning or a small diced jalapeño to the mix.
• Gluten-free: use gluten-free crackers for the binder and coating, or coat only in cornmeal, and check that your mayonnaise is gluten-free.
• Egg-free: replace the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, let sit 5 minutes before adding.

If you like these, you will also love my crispy black bean burgers.

How to Make Southern Salmon Croquettes

Step 1: Mix the Salmon Mixture

In a large bowl, combine the drained salmon, breaking up large chunks with a fork, then add the 1/2 cup crushed crackers, chopped onion, bell pepper, beaten egg, mayonnaise, lemon juice, hot sauce, salt, and pepper. Mix gently until everything holds together when pressed. If the mixture feels too wet, add another tablespoon of cracker crumbs.

The mixture should look a little shaggy but hold its shape when you squeeze a small handful. If it crumbles, add a little more mayo. You want it just moist enough to pack into a patty.

Step 2: Shape the Croquettes

Scoop about 1/4 cup of the mixture and shape it into a patty about 1/2 inch thick. You should get 8 patties total. Spread the 1/2 cup cornmeal on a plate and gently press each patty into it, coating both sides. This gives the outside that extra crackly crunch.

The patties will feel delicate, but the cornmeal coating helps them stay together. Lay them on a sheet of wax paper while you heat the oil.

Step 3: Fry Until Golden

Pour the vegetable oil into a large skillet, cast iron is ideal, and set it over medium heat. After about 2 minutes, when the oil shimmers but is not smoking, carefully add 4 patties to the pan. Fry them for 3 to 4 minutes on the first side, until the underside is deep golden brown.

Use a thin spatula to flip them gently. Fry the second side for another 3 minutes. If the outside is browning too fast, lower the heat a nudge. You are looking for a crunchy, dark-gold crust that crackles when you nudge it.

Step 4: Finish with a Squeeze of Lemon

Transfer the fried croquettes to a paper towel lined plate to drain for a minute. Then move them to a serving platter, squeeze fresh lemon juice over the top, and scatter a little chopped parsley or green onion if you like. Serve right away while they are hot and the crust is at its crispiest.

A spoonful of remoulade or comeback sauce alongside is never a bad idea. The acid from the lemon brightens the rich salmon and that salty fried edge, and the whole plate looks like a proper Southern supper.

Tips for the Best Southern Salmon Croquettes

• Use a heavy skillet and enough oil to come about 1/4 inch up the sides. This helps the sides brown too, not just the flat surfaces.
• The cornmeal coating is the secret to that classic Southern crackly crust. Do not skip it, and press it on firmly so it sticks.
• Canned salmon varies in moisture. If your mixture feels crumbly, add a little more mayonnaise. If it feels too wet and won’t hold a shape, add another tablespoon or two of cracker crumbs.
• For a fiery kick, mix a teaspoon of Cajun or Creole seasoning into the salmon mixture. A dash of cayenne works too.
• If the patties feel very delicate, pop them in the fridge for 10 minutes before frying. They firm up and hold together better in the hot oil.

Storing and Reheating Leftovers

• Refrigerate: store leftover croquettes in an airtight container in the fridge for up to 3 days. They will lose some crunch, but a quick reheat brings them back.
• Reheating: warm them in a 350°F oven or toaster oven for 5 to 7 minutes until the outside crisps up again. The microwave will heat them through but make them soft.

What to Serve with Salmon Croquettes

These croquettes are right at home beside a bowl of creamy grits, where the soft, buttery grain plays off the crisp coating. A bright, vinegary coleslaw or cucumber salad cuts through the richness, and a side of stewed okra or green beans rounds out the plate. For a lighter meal, pile a few on top of a simple salad with a lemony vinaigrette.

Frequently Asked Questions

Do I need to remove the bones from canned salmon?

No, the small bones are completely soft and safe to eat. They also add calcium. You can pick them out if you prefer a completely smooth texture.

How do I keep salmon croquettes from getting greasy?

The oil needs to be hot enough. The patties should sizzle the moment they hit the pan. If the oil is not hot enough, they soak up grease instead of forming a crisp crust. Medium heat and a 2 minute warmup usually does it.

What kind of canned salmon is best?

Red sockeye salmon has the richest flavor and firmest texture, but pink salmon is more affordable and works just as well. Either way, drain it very well before mixing.

Can I freeze salmon croquettes?

Yes. Shape the patties and coat them in cornmeal, but do not fry them. Place them on a parchment lined tray in the freezer until firm, then transfer to a freezer bag. Fry from frozen, adding 1 to 2 minutes per side.

Southern Salmon Croquettes Recipe

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 2 (14.75 oz) cans salmon, drained
• 1/2 cup finely crushed saltine crackers
• 1/4 cup finely chopped yellow onion
• 1/4 cup finely chopped green bell pepper
• 1 large egg, beaten
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp hot sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup fine yellow cornmeal or additional cracker crumbs
• 1/2 cup vegetable oil

Method

 

1. Mix the drained salmon, crackers, onion, bell pepper, egg, mayonnaise, lemon juice, hot sauce, salt, and pepper in a bowl until the mixture just holds together.
2. Shape into 8 patties about 1/2 inch thick and coat each side with cornmeal.
3. Heat oil in a skillet over medium heat and fry patties in batches for 3 to 4 minutes per side, until deep golden brown.
4. Drain briefly on paper towels, then serve hot with fresh lemon juice and remoulade if you like.

Notes

If the mixture feels crumbly, add a little more mayonnaise or a splash of water. You can shape the patties and refrigerate them for up to 2 hours before frying, which helps them hold together. The soft bones in canned salmon are safe to eat and become barely noticeable once mixed in.