Southern Salmon Croquettes

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Golden, crispy, and deeply flavorful, Southern Salmon Croquettes are a soul food staple that takes humble pantry ingredients and turns them into something absolutely comforting. Each bite is savory, lightly seasoned, and crisp on the outside while tender and flaky inside. It’s the kind of dish that reminds you of home, no matter where you’re from. Perfect for brunch, dinner, or an anytime snack, these croquettes are often served with a creamy dipping sauce or a side of buttery grits.

What makes Southern Salmon Croquettes extra special is their ability to balance simplicity and flavor. They come together quickly using canned salmon, making them both convenient and budget-friendly. The croquettes are seasoned with a mix of onion, bell pepper, and classic Southern spices, then coated in a golden breadcrumb crust before being pan-fried to perfection. They’re nostalgic, no-fuss, and always a crowd-pleaser.

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What Kind of Salmon Should I Use?

Canned pink salmon is the traditional choice for Southern Salmon Croquettes. It’s economical, easy to store, and quick to prep. Just make sure to drain it well and remove any skin or bones if included. If you want a more elevated version, you can use fresh cooked salmon, but the heart of this dish lies in its simplicity and pantry-friendliness.

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Ingredients for the Southern Salmon Croquettes

Canned Salmon: The star of the dish, it provides protein and a rich, savory flavor. Be sure to drain it thoroughly and flake it well.

Breadcrumbs: Helps bind the croquettes and gives that signature crispy crust. You can use plain or seasoned depending on your flavor preference.

Egg: Acts as a binder to hold everything together.

Onion & Bell Pepper: Adds texture and sweetness, balancing out the saltiness of the salmon.

Garlic Powder & Paprika: A touch of smokiness and depth of flavor.

Salt & Pepper: Essential seasoning to round out the taste.

Parsley: For a pop of freshness and color.

Oil for Frying: A neutral oil like vegetable or canola works best to achieve that golden crust.

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How To Make the Southern Salmon Croquettes

Step 1: Prep the Salmon Mixture

Start by draining your canned salmon thoroughly. If there are any skin or bones, remove them and then flake the salmon into a large mixing bowl. Add finely diced onion, bell pepper, parsley, garlic powder, paprika, salt, and pepper. Mix in the egg and just enough breadcrumbs to bind everything together.

Step 2: Shape the Croquettes

Using your hands, form the mixture into small patties about 2-3 inches wide. If the mixture is too sticky, you can lightly oil your hands or chill the bowl for 15 minutes to make shaping easier.

Step 3: Bread the Patties

Pour additional breadcrumbs into a shallow dish. Gently press each patty into the breadcrumbs to coat both sides. This gives them that irresistible crunch once cooked.

Step 4: Fry Until Golden

Heat oil in a skillet over medium heat—you’ll want about 1/4 inch of oil covering the pan. Once the oil is hot, add a few croquettes at a time, being careful not to overcrowd the skillet. Fry for 2-3 minutes per side or until they are beautifully golden and crispy.

Step 5: Drain and Serve

Transfer the cooked croquettes to a paper towel-lined plate to remove excess oil. Serve hot with your favorite dipping sauce, a slice of lemon, or a side of creamy grits.

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How to Serve and Store Southern Salmon Croquettes

Southern Salmon Croquettes are incredibly versatile and pair well with so many sides. Serve them hot, straight from the skillet, with a drizzle of lemon juice or a creamy dipping sauce like remoulade or ranch. They’re delicious with classic Southern fixings like cheesy grits, collard greens, or even tucked into a biscuit for a savory sandwich.

To store leftovers, let the croquettes cool completely. Place them in an airtight container lined with paper towels and refrigerate for up to 3 days. To reheat, pop them in the oven or air fryer to regain that crispy edge—avoid the microwave if you want to keep that golden crust intact.

You can also freeze them! Just wrap each cooled croquette individually and freeze in a zip-top bag. Reheat from frozen in a 375°F oven until warmed through and crispy.

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Frequently Asked Questions

How do I keep my croquettes from falling apart?

Make sure your mixture isn’t too wet. Drain the salmon well, and don’t skip the breadcrumbs and egg—they help bind the mixture together. Chilling the patties before frying can also help them stay intact.

Can I use fresh salmon instead of canned?

Absolutely! Fresh cooked salmon will work beautifully and add a touch of elegance. Just make sure it’s flaked and fully cooled before mixing.

What sauce goes best with salmon croquettes?

A tangy remoulade, spicy aioli, or even a creamy dill sauce complements the flavors perfectly. If you’re short on time, even plain sour cream or ranch dressing works great.

Are these croquettes gluten-free?

They can be! Simply use gluten-free breadcrumbs and double-check your seasonings and canned salmon for any hidden gluten.

Can I bake the croquettes instead of frying?

Yes. Bake them on a greased sheet at 400°F for about 15-18 minutes, flipping halfway. They won’t be quite as crispy as fried, but still flavorful.

What can I serve with them?

Try them with grits, mac and cheese, a side salad, coleslaw, or even sweet potatoes. They’re flexible enough to work with breakfast, lunch, or dinner.

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Want More Comfort Food Ideas?

If you love these Southern Salmon Croquettes, you’ll definitely want to try more cozy, satisfying recipes from the Life with Nina kitchen:

• Try the creamy Creamy Garlic Butter Chicken and Rotini in Parmesan Sauce for a weeknight favorite packed with bold flavor.
• Looking for seafood inspiration? Don’t miss the Baked Crab Legs in Butter Sauce for a buttery, indulgent dish.
• For another Southern classic, check out Crack Green Beans — sweet, salty, and totally addictive.
• Get your comfort fix with Garlic Parmesan Chicken and Potatoes — crispy, tender, and super easy.
• Or go big with the Deep Hamburger Sausage Pepperoni Pie that delivers serious flavor in every bite.

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Have you made these croquettes yet? I’d love to hear your twist—did you go spicy, cheesy, or kept them classic? Drop your experience in the comments. Let’s keep sharing and learning from each other!

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