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Southern Salmon Croquettes

Southern salmon croquettes with a crispy golden crust and tender, savory centers made from canned pink salmon. Pan-fried until browned and served with an optional quick lemon-Dijon sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Salmon Croquettes
  • 2 can (14.75 oz) pink salmon drained
  • 2 large eggs
  • 0.5 cup finely diced onion
  • 0.25 cup finely diced bell pepper
  • 0.5 cup breadcrumbs
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 3 tbsp chopped parsley
  • 3 tbsp vegetable oil for frying
Optional Lemon Sauce
  • 0.5 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard

Equipment

  • 1 cast iron skillet

Method
 

Make the salmon croquettes
  1. Drain the pink salmon and remove any large bones if desired.
  2. Place the salmon in a large mixing bowl and flake with a fork.
  3. Add the large eggs, finely diced onion, finely diced bell pepper, breadcrumbs, mayonnaise, Dijon mustard, garlic powder, paprika, salt, black pepper, and chopped parsley.
  4. Mix until fully combined, then shape the mixture into 8 croquettes.
Pan-fry and serve
  1. Heat the vegetable oil in a large cast iron skillet over medium heat.
  2. Cook the croquettes for 4–5 minutes per side until golden brown and crispy.
  3. Transfer the croquettes to a paper towel-lined plate to drain excess oil.
  4. Mix the optional lemon sauce ingredients by stirring together mayonnaise, lemon juice, and Dijon mustard until smooth.
  5. Serve the croquettes warm with lemon wedges and the sauce.

Notes

Pro tip: Press the croquettes firmly when shaping so they hold together while frying. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat to bring back crispness. Freeze cooked croquettes up to 2 months, then reheat straight from thawed. For a lighter option, use light mayonnaise in both the patties and the lemon sauce.