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These crispy, fried Salmon Croquettes are so good you’ll want to grab one straight from the skillet! Canned salmon, diced bell peppers and onions, and plenty of savory seasonings come together inside a crunchy cornmeal and breadcrumb coating. They’re quick enough for a weeknight but just as good alongside grits for a slow weekend breakfast. Golden, crispy, and ready for dipping into my homemade Creole tartar sauce – yes, please!
Why You’ll Love These Salmon Croquettes
- Crispy outside, tender inside: The cornmeal and breadcrumb coating creates a golden crust while the salmon filling stays moist and perfectly tender.
- Packed with flavor: Old Bay, Dijon mustard, Worcestershire sauce, and diced green bell pepper and onion make sure these croquettes are anything but bland!
- Budget-friendly: Canned salmon turns a few pantry staples into a satisfying yet affordable meal.
- Ready in 30 minutes: Perfect when you need dinner without spending all evening in the kitchen.
For more flavorful salmon recipes, try my bang bang salmon bites, blackened baked salmon, or creamy salmon pasta next!
Ingredients You’ll Need
(The complete list of ingredients and measurements can be found in the recipe card.)
- Canned salmon: Drain it well and remove the larger bones and pieces of skin. Pink or red canned salmon will work.
- Green bell pepper and yellow onion: Finely dice both so they soften quickly and distribute evenly throughout each croquette.
- Old Bay Seasoning: Gives the salmon that familiar savory seafood flavor with a subtle kick.
- Eggs: We use one egg to bind the salmon mixture together, and another to help the breading stick to the patties.
- Breadcrumbs and flour: Absorb excess moisture and help the croquettes hold their shape.
- Mayonnaise: Keeps the centers moist and tender. You only need a little!
- Dijon mustard and Worcestershire sauce: Add tanginess and a deeper savory flavor.
- Egg: Binds the salmon mixture together and also help the breading stick to the patties.
- Cornmeal coating: A combination of cornmeal, breadcrumbs, and flour creates a crisp, golden exterior.
How to Make Salmon Croquettes
These step-by-step photos will guide you through the process. For the full printable instructions and measurements, scroll down or tap “Jump to Recipe.”
Drain the canned salmon thoroughly, pressing out as much liquid as possible so it looks moist but not wet or soupy. Transfer it to a bowl or plate and remove any large round bones and noticeable pieces of skin. Use a fork to break the salmon into small, flaky pieces with no large chunks remaining.
Gently mash the salmon with a fork and add the diced bell pepper, onion, Old Bay, garlic powder, onion powder, diced fresh parsley, breadcrumbs, flour, Worcestershire sauce, mayonnaise, Dijon mustard, and egg. Mix just until everything is evenly combined.
Divide the mixture into 6–8 portions and gently shape each one into a patty about ½-inch thick. Avoid packing them too tightly or the centers can become dense. (Pro Tip: If the patties feels very soft or fall apart easily, refrigerate them for 15–20 minutes before coating them. This gives the breadcrumbs time to absorb the moisture and makes the croquettes easier to handle.)
Place the flour in one shallow bowl and beat the egg in another. Combine the cornmeal and breadcrumbs in a third bowl.
Lightly coat each croquette in flour, dip it into the beaten egg, and press it into the cornmeal mixture until all sides are evenly covered.
Add 1 inch of vegetable oil to a large skillet and heat it over medium heat to 350°F. Carefully add 2-3 croquettes without overcrowding the pan. Cook for 3–4 minutes per side, until deeply golden and crisp. Transfer them to a wire rack or paper towel-lined plate and let them rest for a few minutes before serving. (Pro tip: Don’t flip too soon. Wait until a firm golden crust develops underneath before turning each croquette.)
Make the Creole tartar sauce. In a small bowl, stir together the mayonnaise, relish, mustard, Cajun seasoning, sugar, garlic powder, hot sauce, and lemon juice. Save leftovers for dipping my catfish nuggets!
Let the salmon croquettes cool for about 5 minutes, they’re piping hot on the inside. Then dip and enjoy!
Britney’s Pro Recipe Tips
- Drain the salmon well. Excess liquid can make the mixture too soft and cause the croquettes to fall apart.
- Dice the vegetables finely. Large pieces of pepper or onion make the patties harder to shape and can prevent them from holding together.
- Use a wide spatula. Slide it completely underneath the croquette so it doesn’t break during flipping.
- Fry in batches. Crowding the skillet lowers the oil temperature and makes the coating less crispy.
- Keep the patties about ½-inch thick. Thick croquettes may brown outside before the egg and vegetables cook through.
What to Serve with Salmon Croquettes
- For breakfast: Serve them with creamy grits, scrambled eggs, or homemade buttermilk biscuits.
- For dinner: Pair them with Southern green beans and potatoes, rice, coleslaw, or three-cheese mac and cheese.
- Make a sandwich: Place a croquette on a toasted bun with lettuce, tomato, and remoulade or tartar sauce.
- Switch up the dipping sauce: Serve them with the Cajun tartar sauce from my fried fish sandwich recipe, remoulade, hot sauce, or a squeeze of fresh lemon.
How to Store and Reheat Leftovers
- Store leftover salmon croquettes in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the crispiest results, reheat them in an air fryer at 375°F for 3–5 minutes or in a 375°F oven until warmed through. The microwave works in a pinch, but the coating will be softer.
- To freeze: I recommend freezing the uncooked croquettes before adding the outer coating. Arrange them on a parchment-lined pan and freeze until firm, then transfer them to a freezer-safe container. Thaw overnight in the refrigerator before coating and frying. Cooked croquettes can also be frozen, but the coating may be slightly less crisp after reheating.
Recipe FAQs
The names are often used interchangeably. Southern salmon croquettes commonly contain canned salmon, onion, bell pepper, egg, and a binder such as flour, breadcrumbs, or cornmeal. My croquettes are also coated before frying, which gives them a more defined, crispy exterior.
Drain the salmon thoroughly, use the egg and breadcrumbs as directed, and finely dice the vegetables. If the mixture still feels soft, chill the shaped patties for 15–20 minutes. Once they’re in the skillet, let the first side develop a firm crust before flipping.
The bones are soft and edible, but I prefer to remove them and the large pieces of skin for the best texture. Add the canned salmon to a bowl or plate and carefully pick out all of the bones. Flake the salmon with a fork so you can find them more easily.
Yes. Cook the salmon first, allow it to cool, and flake it before measuring 15 ounces. Fresh salmon may contain more moisture, so add a little extra breadcrumbs if the mixture feels too soft.
Too many breadcrumbs, overmixing, or cooking the croquettes for too long can make them dry. Measure the breadcrumbs carefully, mix only until combined, and remove the croquettes once both sides are golden and the centers are heated through.
More Southern Seafood Recipes
Main Course
Cajun Shrimp and Grits
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Louisiana Shrimp Creole Recipe
Main Course
New Orleans BBQ Shrimp Recipe
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Cajun Seafood Gumbo
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Salmon Croquettes Recipe
Equipment
Ingredients
- 15 oz Canned Salmon
- 1/2 Green Bell Pepper, (diced)
- 1/4 Yellow Onion, (diced)
- 1 tsp Old Bay
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tbsp Fresh Parsley, (diced)
- 1 tsp Worcestershire Sauce
- 2 tbsp Mayo
- 2 tsp Dijon Mustard
- 1 large Egg, (beaten)
- 1/2 cup Breadcrumbs
- 2 tbsp All Purpose Flour
Cornmeal Coating
- 1/4 cup Cornmeal
- 3/4 cup Breadcrumbs
- 1 large Egg, (beaten)
- 1/3 cup All Purpose Flour
- 2-3 cups Vegetable Oil, (for frying)
Creole Tartar Sauce
- 1/2 cup Mayo
- 2 tbsp Relish
- 2 tbsp Lemon Juice
- 1 tbsp Hot Sauce
- 1 tbsp Yellow Mustard
- 1 1/2 tsp Cajun Seasoning
- 1 tsp Sugar
- 1/2 tsp Garlic Powder
Instructions
- Drain the canned salmon thoroughly, pressing out as much liquid as possible. Transfer it to a large bowl, remove the larger bones and noticeable pieces of skin, then flake the salmon into small pieces with a fork. 15 oz Canned Salmon
- Add the diced bell pepper, onion, Old Bay, garlic powder, onion powder, parsley, ½ cup breadcrumbs, 2 tablespoons flour, Worcestershire sauce, mayonnaise, Dijon mustard, and 1 egg. Gently mix until evenly combined. 1/2 Green Bell Pepper 1/4 Yellow Onion 1 tsp Old Bay 1 tsp Garlic Powder 1 tsp Onion Powder 2 tbsp Fresh Parsley 1/2 cup Breadcrumbs 2 tbsp All Purpose Flour 1 tsp Worcestershire Sauce 2 tbsp Mayo 2 tsp Dijon Mustard 1 large Egg
- Divide the salmon mixture into 6–8 portions. Shape each portion into a patty about ½-inch thick without packing it too tightly. If the patties feel soft or fall apart easily, refrigerate them for 15–20 minutes.
- Prepare three shallow bowls for breading. Add ⅓ cup flour to the first bowl. Beat the remaining egg in the second bowl. Combine ¼ cup cornmeal and ¾ cup breadcrumbs in the third bowl. 1/3 cup All Purpose Flour 1 large Egg 1/4 cup Cornmeal 3/4 cup Breadcrumbs
- Lightly dredge each salmon patty in flour and shake off the excess. Dip it into the beaten egg, allowing the excess to drip off, then press it into the cornmeal and breadcrumb mixture until evenly coated on all sides.
- Add 1 inch of vegetable oil to a large, heavy-bottomed skillet. Heat the oil over medium heat to 350°F. 2-3 cups Vegetable Oil
- Carefully add 2–3 croquettes to the hot oil without overcrowding the skillet. Fry for 3–4 minutes per side, until deeply golden brown and crisp. Wait until the first side develops a firm crust before flipping.
- Transfer the cooked croquettes to a wire rack or paper towel-lined plate. Allow the oil to return to 350°F between batches, then repeat with the remaining croquettes. Let the salmon croquettes rest for a few minutes before serving.
- Make the Creole Tartar sauce by mixing together all of the sauce ingredients in a bowl – 1/2 cup Mayo 2 tbsp Relish 2 tbsp Lemon Juice 1 tbsp Hot Sauce 1 tbsp Yellow Mustard 1 1/2 tsp Cajun Seasoning 1 tsp Sugar 1/2 tsp Garlic Powder
- Let the salmon croquettes rest for a few minutes then serve with the sauce.
Notes
- Drain the salmon well. Excess liquid can make the mixture too soft and cause the croquettes to fall apart.
- Dice the vegetables finely. Large pieces of pepper or onion make the patties harder to shape and can prevent them from holding together.
- Use a wide spatula. Slide it completely underneath the croquette so it doesn’t break during flipping.
- Fry in batches. Crowding the skillet lowers the oil temperature and makes the coating less crispy.
- Keep the patties about ½-inch thick. Thick croquettes may brown outside before the egg and vegetables cook through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
