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
Scale
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.
