Crispy Salmon Croquettes (Southern-Style) — My Weeknight Go-To
If there’s one recipe I can whip up on a tired Tuesday and still feel like I treated myself, it’s salmon croquettes. I grew up calling them “salmon patties,” and they always meant a crunchy crust, tender center, and a squeeze of lemon that makes the whole kitchen smell like dinnertime. After watching OneStopChop’s video on salmon croquettes, I was reminded why this classic is a keeper—it’s fast, affordable, and unbelievably satisfying. Here’s my personal, tried-and-true version that leans Southern-style, with just enough spice to keep things interesting.
Why You’ll Love These Salmon Croquettes
- Quick & budget-friendly: Pantry staples + 20 minutes = dinner.
- Crispy outside, tender inside: The dream texture for any salmon patty.
- Flexible cooking methods: Pan-fry, air fry, or bake—your call.
- Meal-prep friendly: Make the mixture ahead and cook to order.
- Ingredients (Serves 4–6; makes 8–10 croquettes)
- 2 (14–15 oz) cans wild pink salmon, drained and flaked (skin/bones optional; I keep them for extra calcium)
- 2 large eggs
- ½ cup breadcrumbs (panko for extra crunch) or crushed saltine crackers
- ¼ cup fine cornmeal (optional but helps with crispness)
- ¼ cup mayonnaise (or Greek yogurt)
- 1 Tbsp Dijon mustard
- 1 tsp hot sauce (adjust to taste)
- 1 tsp Old Bay (or Cajun seasoning)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper (plus a pinch of kosher salt to taste)
- ¼ cup finely diced onion
- ¼ cup finely diced bell pepper (any color)
- 2 Tbsp chopped parsley or green onion
- Neutral oil (avocado, canola, or light olive) for pan-frying
- Lemon wedges, to serve
Tip: If your mixture feels too wet, add an extra spoonful of breadcrumbs. If it feels dry, splash in a teaspoon of milk or a touch more mayo.
Step-By-Step: How I Make Them
- Mix the base: In a large bowl, whisk eggs, mayo, Dijon, and hot sauce until smooth. This helps the seasoning distribute evenly.
- Flavor it up: Add Old Bay, garlic powder, smoked paprika, black pepper, and a pinch of salt. Stir in onion, bell pepper, and parsley.
- Fold in the salmon: Gently flake in the salmon so you get small pieces and a few bigger flakes (texture matters!). Sprinkle in breadcrumbs and cornmeal; fold just until it holds together. Don’t overwork—tender croquettes start here.
- Shape: With damp hands, form 8–10 small patties, about ½-inch thick. Chill 10–15 minutes (even 5 helps) to firm them up and reduce crumbling in the pan.
- Pan-fry: Heat a thin film of oil in a skillet over medium to medium-high. Cook croquettes 3–4 minutes per side, until deeply golden and crisp. Resist the urge to flip early; let the crust set.
- Finish & serve: Drain briefly on a rack or paper towel. Hit with lemon, and serve with a quick dill-lemon mayo or tartar sauce.
Air Fryer & Oven Options
- Air Fryer: Lightly mist both sides with oil. Air fry at 400°F (205°C) for 8–10 minutes, flipping halfway, until crisp and browned.
- Oven-Baked: Brush with oil, place on a parchment-lined sheet, and bake at 425°F (220°C) for 12–15 minutes, flipping once.
My Personal Tips for the Best Salmon Patties
- Use a little cornmeal: It’s a small touch that adds big crunch.
- Chill the patties: Even a short chill helps them stay intact and brown evenly.
- Don’t overmix: Keep some salmon flakes intact for a more luxurious bite.
- Season with intent: Old Bay + smoked paprika = classic flavor that screams “salmon croquettes.”
Simple Lemon-Dill Dip (5 Minutes)
- ½ cup mayonnaise (or half mayo, half Greek yogurt)
- 1 Tbsp lemon juice + ½ tsp zest
- 1 Tbsp chopped dill (or 1 tsp dried)
- Pinch of garlic powder, salt, and pepper
Stir and chill. That bright lemon lift is perfect with rich salmon.
What to Serve with Salmon Croquettes
I like to build a quick plate: spring mix salad with a mustard vinaigrette, buttery rice or grits, and something crunchy like apple slaw. If I’m leaning Southern, I’ll do collard greens or pan-seared corn. For a lighter lunch, tuck croquettes into a brioche bun with lettuce, tomato, pickles, and that lemon-dill sauce—instant salmon burger.
Storage & Make-Ahead
- Fridge (uncooked): Form patties and refrigerate up to 24 hours.
- Fridge (cooked): Keep in an airtight container up to 3 days; reheat in a skillet or air fryer to revive the crispness.
- Freeze: Freeze cooked croquettes on a tray until solid, then bag for up to 2 months. Reheat from frozen in the oven or air fryer until hot and crisp.
FAQ
Can I use fresh salmon instead of canned?
Absolutely. Poach or roast cooked salmon fillets, flake, and proceed. You may need a touch more mayo if the mixture feels dry.
Can I make these gluten-free?
Yes—use gluten-free breadcrumbs or crushed GF crackers, and check that your seasonings are GF.
Why are my croquettes falling apart?
They either need more binder (a bit more egg or mayo), or more dryness (a spoonful of breadcrumbs). Chilling before cooking also helps.
What oil is best for frying?
A neutral, high-heat oil like avocado or canola gives an even, golden crust without overpowering the salmon.
The Flavor Tweaks I Love
- Cajun Heat: Swap Old Bay for Cajun seasoning, add a pinch of cayenne.
- Herb Garden: Fold in chives and dill, finish with lemon zest.
- Smoky Twist: A dash more smoked paprika plus a tiny bit of Worcestershire.
Why This Recipe Works (and Why I Keep Making It)
Salmon croquettes are proof that pantry cooking can feel special. The egg + mayo bind without making the patties heavy, breadcrumbs add structure, and cornmeal delivers that unmistakable crunch. The seasoning profile is classic: Old Bay, lemon, and a hint of smoke. Watching OneStopChop’s salmon croquettes Short reminded me that simple food wins when texture and seasoning are dialed in—and that’s exactly what this version does. YouTube
