If you’re craving a dish that bursts with Southern charm and comforting flavors, look no further than this Southern Salmon Croquettes Recipe. These golden, crispy patties are an absolute joy to make and eat, combining canned salmon with a medley of vibrant peppers, onions, and fresh cilantro for a delightful texture and taste. Whether you’re serving them for a casual lunch or impressing guests at a weekend brunch, these croquettes deliver that perfect balance of crispy on the outside and tender on the inside, making every bite utterly satisfying.
Ingredients You’ll Need
Gathering simple, everyday ingredients is the key to whipped-up Southern magic in these croquettes. Each component plays its part in building layers of flavor, texture, and color that come together in a perfectly seasoned, golden-fried patty.
- ½ cup all-purpose flour: This helps bind everything together and creates a light crust when fried.
- ¼ cup yellow cornmeal: Adds a delightful crunch and that signature Southern grit texture.
- 15 ounces canned salmon: The star ingredient, providing a robust, flaky base packed with protein.
- 1 red bell pepper, finely chopped: Offers a pop of color and a subtle sweetness.
- ½ cup sweet onion, diced: Brings gentle savory notes and moisture to the croquettes.
- 1 large egg, beaten: Acts as a natural binder to hold the patties firmly.
- 1 teaspoon Worcestershire sauce: Adds depth and a slightly tangy umami kick.
- ½ teaspoon seasoned salt: A balanced seasoning blend that enhances all flavors.
- ¼ teaspoon black pepper: For a touch of warmth and subtle heat.
- ½ teaspoon garlic powder: Infuses a mild, aromatic punch without overpowering.
- ¼ cup mayonnaise: Keeps the croquettes moist and adds richness.
- ¼ cup cilantro, chopped: Fresh herbaceous brightness to lighten and lift the dish.
- Olive oil for frying: The perfect fat for achieving that crisp, golden exterior.
How to Make Southern Salmon Croquettes Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together your all-purpose flour and yellow cornmeal in a large bowl. This mix serves as the foundation, helping to add both structure and a satisfying crunch once cooked.
Step 2: Add the Flavor Components
Next, toss in the canned salmon, finely chopped red bell pepper, diced sweet onion, and chopped cilantro. These ingredients are where all the vibrant taste and texture sparkle—fresh, flaky, and colorful.
Step 3: Mix in the Wet Ingredients and Seasonings
Pour in the beaten egg, mayonnaise, Worcestershire sauce, seasoned salt, black pepper, and garlic powder. Gently fold everything together until the mixture is fully combined but not overworked, ensuring tenderness in each croquette.
Step 4: Shape the Patties
Using your hands or a scoop, form the mixture into 6 to 8 evenly sized patties. Having uniform sizes helps them cook consistently, which is key for that perfect golden exterior.
Step 5: Heat the Olive Oil
Warm a generous layer of olive oil in a skillet over medium-high heat. The oil should shimmer but not smoke—it’s ready to bring your croquettes to crispy life.
Step 6: Cook Until Golden Brown
Carefully place the patties in the hot oil and fry them for 2 to 3 minutes on each side. You’ll know they’re ready when they develop a deep golden crust that’s irresistibly crispy to the touch.
Step 7: Serve Immediately
Once cooked, transfer the croquettes onto a plate lined with paper towels to drain excess oil, then serve hot. There’s nothing quite like biting into these croquettes while they’re fresh and warm.
How to Serve Southern Salmon Croquettes Recipe
Garnishes
A sprinkle of fresh parsley or a wedge of lemon enhances the croquettes beautifully. If you want to take it up a notch, a drizzle of tangy remoulade or a dollop of creamy tartar sauce provides a luscious contrast to the crispy croquettes.
Side Dishes
Southern salmon croquettes pair wonderfully with light, fresh sides like coleslaw, a crisp green salad, or even creamy mashed potatoes. For a traditional touch, try serving them alongside buttered corn on the cob or slow-cooked collard greens.
Creative Ways to Present
For a fun twist, serve these croquettes as sliders with soft buns and pickles, or place them atop a bed of mixed greens with a bright vinaigrette for a chic appetizer. They also shine when nestled in a po’boy sandwich for a true taste of Southern street food.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate. They will keep well for up to 2 days while maintaining their flavor and texture.
Freezing
You can freeze the uncooked croquettes by arranging them on a baking sheet, freezing until firm, then transferring them to a freezer bag. They’ll last up to 1 month and can be cooked straight from frozen with a slightly longer frying time.
Reheating
To reheat, pop the croquettes in a preheated oven at 350°F for about 10 minutes or until warmed through. Alternatively, reheating in a skillet over medium heat helps retain that fresh-cooked crispness without turning soggy.
FAQs
Can I use fresh salmon instead of canned in the Southern Salmon Croquettes Recipe?
Yes, fresh salmon can be used. Simply cook and flake it before adding it into the mix. Keep in mind that fresh salmon has more moisture, so you may need to adjust the flour or cornmeal accordingly to maintain the right consistency.
What’s the best oil to fry these croquettes?
Olive oil works beautifully as it adds a subtle flavor and achieves a golden crust. You could also use vegetable or canola oil for higher heat tolerance, but olive oil complements the Southern flavors wonderfully.
Can I bake the croquettes instead of frying?
Absolutely! Bake them on a greased baking sheet at 400°F for about 15-20 minutes, flipping halfway through. While they won’t have quite the same crispy exterior as frying, baking is a healthier alternative that still tastes great.
How can I make these croquettes spicier?
Add finely chopped jalapeños or a dash of hot sauce to the mixture before shaping patties. A sprinkle of cayenne pepper or smoked paprika can also bring a mild Southern heat to the party.
Are Southern Salmon Croquettes Recipe suitable for meal prep?
Definitely! They’re easy to make in batches and can be stored or frozen for quick meals throughout the week. Just reheat and enjoy that comforting taste whenever you want.
Final Thoughts
There’s something incredibly satisfying about making and sharing the Southern Salmon Croquettes Recipe, from the simple ingredient list to the golden, crispy finish. Whether it’s a weekday treat or a weekend delight, this recipe promises joy in every bite. I hope you give it a try soon and make it a beloved staple in your kitchen, just like it is in mine.
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Southern Salmon Croquettes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Description
Southern Salmon Croquettes are a flavorful and crispy appetizer or main dish made with canned salmon, bell peppers, onions, and a blend of seasonings, all pan-fried to golden perfection. This quick and easy recipe delivers a satisfying combination of textures and Southern-inspired flavors in just 25 minutes, perfect for a family dinner or casual gathering.
Ingredients
Main Ingredients
- ½ cup all-purpose flour
- ¼ cup yellow cornmeal
- 15 ounces canned salmon, drained
- 1 red bell pepper, finely chopped
- ½ cup sweet onion, diced
- 1 large egg, beaten
- 1 teaspoon Worcestershire sauce
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup mayonnaise
- ¼ cup cilantro, chopped
- Olive oil for frying
Instructions
- Prepare dry mixture: Whisk the all-purpose flour and yellow cornmeal together in a large bowl to create a uniform base for the croquettes.
- Add main ingredients: Add the canned salmon, finely chopped red bell pepper, diced sweet onion, beaten egg, Worcestershire sauce, seasoned salt, black pepper, garlic powder, mayonnaise, and chopped cilantro into the bowl.
- Combine mixture: Mix all the ingredients thoroughly until well combined to ensure even distribution of flavors and texture in the croquettes.
- Shape patties: Form the mixture into 6 to 8 evenly sized patties, ensuring they hold together well for frying.
- Heat oil: Heat olive oil in a skillet over medium-high heat, enough to cover the bottom for frying.
- Cook croquettes: Fry the patties in the hot oil for 2 to 3 minutes on each side until they develop a golden-brown crust and are cooked through.
- Serve: Remove the croquettes from the skillet and serve immediately while hot, optionally with a dipping sauce or side salad.
Notes
- Use canned salmon with or without skin and bones as preferred; bones will soften during cooking and add calcium.
- Ensure the oil is hot before frying to prevent the croquettes from absorbing excess oil and becoming greasy.
- For a lighter option, bake the croquettes at 400°F (200°C) for 15–20 minutes, flipping halfway through.
- Leftover croquettes can be refrigerated for up to 2 days and reheated by pan-frying or baking.
- Serve with lemon wedges or tartar sauce for enhanced flavor.
