Description
Discover the best flavor with this Southern Salmon Croquettes recipe. Our step-by-step guide makes it easy to create this classic dish with a perfectly crispy exterior and flaky interior.
Ingredients
- 2 (6-ounce) cans boneless, skinless salmon, drained and flaked
- 1/4 cup finely diced yellow onion
- 1/4 cup finely diced celery
- 2 tablespoons fresh parsley, chopped
- 1 large egg, lightly beaten
- 1/2 cup crushed saltine crackers (about 15–20 crackers)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional, for a little kick)
- 1/2 teaspoon salt, plus more for seasoning after frying
- Vegetable oil, for frying (about 1/2 inch in the pan)
Instructions
- 1. Prepare Salmon: Drain canned salmon thoroughly. Transfer to a medium bowl, remove any bones or skin if present, and flake with a fork.
- 2. Mix Ingredients: Add diced onion, celery, parsley, beaten egg, crushed crackers, garlic powder, onion powder, black pepper, cayenne pepper (if using), and 1/2 teaspoon salt to the salmon. Mix gently until just combined.
- 3. Form Patties: Take about 2-3 tablespoons of the mixture and form into 1/2-inch thick, 2-3-inch diameter patties. Place on a plate or parchment-lined baking sheet.
- 4. Chill (Optional but Recommended): Refrigerate formed croquettes for 15-20 minutes to help them firm up.
- 5. Fry Croquettes: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully place croquettes into the oil, ensuring not to overcrowd the pan.
- 6. Cook to Golden: Fry for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Season immediately with a pinch of salt.
- 7. Serve: Serve hot with your favorite accompaniments like lemon wedges, tartar sauce, or hot sauce.
- Prep Time: 15 mins
- Cook Time: 10 mins