These Salmon Croquettes are delicious, crispy, and flavorful. They are made with just a few ingredients and pan-fried until golden brown. Serve alongside grits or rice and enjoy them for breakfast, lunch, or dinner! They remind me of home.
I love southern food as well as foods that remind me of my childhood. If you do too, try this delicious Air Fryer Bacon, Egg, and Cheese Breakfast Sandwich, and these Spicy Cheddar Sausage Balls. If you’re looking for a weekend favorite with minimal steps, this Sausage and Vegetable Four-Blend Cheddar Quiche is one of our favorites!
One of the things I look forward to on the weekends is a big breakfast (or brunch). Not quick oats, cereal, or yogurt…I want a southern-style breakfast with mimosas.
Let’s talk about it: The Beloved Salmon Croquettes…
Either you love them or you don’t. There’s no in-between. When I was a little girl, my Grandmother made Salmon Croquettes often and they were always served with rice. My Mom made them as well and I’m grateful she passed down this tradition to me.
During slavery, black people had to use canned salmon because it was cheap. Even with the lack of resources and little money, my ancestors knew how to make food taste beyond exquisite. I use breadcrumbs instead of roux to bind the croquettes together. They come together perfectly with delicious vegetables, and flavors, and are pan-fried until golden brown. Salmon Croquettes always connect me to my roots and home, and it is an honor to carry on this food tradition.
The Return of Salmon Croquettes
At least a decade had gone by before I had Salmon Croquettes again. But this time, I learned how to make them myself. Salmon Croquettes will always be a favorite of mine with a side of white rice. I say it’s a southern thing. I can’t speak for everywhere else in the world but growing up in the south, grits are standard. We also enjoy a salmon breakfast with steamed white rice and buttermilk biscuits. Sometimes for dinner, too!
I really want to know. Make sure you leave your preference in the comments!
Ingredients I used:
- Canned Salmon – any brand of canned salmon will do, but I do like this one.
- Breadcrumbs – the perfect addition to help bring out the flavors and provide a crispier texture.
- Egg – serves as a binder, but it is optional.
- Mayonnaise – a little goes a long way. It also serves as a binder.
- Onion – fresh chopped or diced white onions are perfect and add great flavor to salmon croquettes.
- Green Bell Peppers – gives you another great veggie to enjoy as well as bulk up your croquettes.
- Garlic Pepper – this is one of my new favorite seasonings that I like to use in my dishes.
- Salt (or you can leave out the garlic pepper and go for traditional salt and pepper, to taste).
What kind of breadcrumbs should I use?
I’ve used croutons, breadcrumbs, regular panko, and Japanese panko breadcrumbs. Use whatever you have on hand. I do prefer to use seasoned croutons. Croutons blitzed in the food processor for a few seconds until I get my desired breadcrumb texture works great for me. I’ve even tried using this Garlic & Herb Stuffing mix because I had a bag in the pantry at the time. They turned out fantastic! I did the same as I did with my croutons by placing them in my food processor to get them broken down into breadcrumbs.
How Can I Make Salmon Croquettes Without Eggs?
I’ve made this recipe countless times with AND without eggs. You can totally leave out the egg and allow the mayonnaise to act as your binder. You can also use breadcrumbs or liquid plant eggs (like Just Egg). If your mixture is too delicate, refrigerate it for about 10 minutes to get it to hold form when transforming it into croquettes (patties).
Can I make Salmon Croquettes with Fresh Salmon?
Canned salmon works just fine for me and my household. By all means, if you would like to make this recipe using fresh salmon—go for it! The same directions apply, just swap out the 14.75-ounce can of salmon for 15 ounces of flaked, fresh-cooked salmon. Full disclosure: I have not made croquettes using fresh salmon because there are just some traditional recipes that I do not touch. If I were serving croquettes for dinner with an exquisite remoulade or dill sauce, I may possibly opt for fresh salmon.
What Other Vegetables Can I Add?
I’ve had and made croquettes with just onions as well as prepared them with onions, green and red bell peppers, green onions, and jalapeños. The world is yours!
Check out my Reel on how I made these Crispy Salmon Croquettes!
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I hope you love this simple salmon croquette recipe. Be sure to share the love. If you make this recipe, tag me (@myprettybrown) on social media. You can find my recipes by following the #myprettybrowneats hashtag. You can find me on Instagram, Facebook, PINTEREST, and TikTok.
Crispy Salmon Croquettes
Ingredients
- 14.75 ounce can of pink salmon drained, deboned, and flaked
- vegetable oil to pan-fry croquettes
- 1 large egg, lightly beaten optional
- 2 tablespoons mayonnaise or half block of Boursin (any garlic flavor)
- 1 cup seasoned breadcrumbs
- 1/3 cup green bell peppers, diced
- 1/3 cup white onions, diced
- 3 cloves garlic, diced or minced
- 1/2 teaspoon paprika
- 1/4 garlic pepper
- salt to taste (or leave out garlic pepper and use salt and pepper to taste)
Instructions
- Add canned salmon, breadcrumbs, egg, mayonnaise, bell peppers, onions, garlic pepper, salt, paprika, and mix until incorporated.
- Heat oil in large skillet over medium-high heat, then shape salmon mixture into 6-8 patties.
- Add salmon patties to skillet and cook for 2-3 minutes on each side or until golden brown and cripsy.
- Allow croquettes to release all excess oil onto plate lined with a paper towel before serving.
- Serve and enjoy!
I’m team grits and rice!!! Now please consider taking a few orders love you sis🤷🏽♀️