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Salmon Croquettes Soul Food Recipe

Soul Food Salmon Croquettes

Steven
These crispy, golden patties made from canned salmon and a handful of pantry staples have been gracing Southern tables for generations. The combination of cornmeal and flour creates the perfect texture, while sautéed bell pepper and onion add savory depth, making every bite taste like a warm hug from home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 320 kcal

Equipment

  • Large mixing bowl
  • Cast iron skillet - 10 to 12 inches recommended for even heat and the best crust
  • Wooden spoon or silicone spatula - For mixing
  • Slotted spatula or fish spatula - For flipping
  • Paper towel-lined plate - For draining
  • Measuring cups and spoons
  • Instant-read thermometer - Optional but helpful for monitoring oil temperature
  • Small plate or shallow dish - For shaping
  • Fork - For flaking salmon

Ingredients
  

  • 2 cans pink salmon - 14.75 oz/418g each, drained and bones removed
  • 1/4 cup all-purpose flour - 30g
  • 1/4 cup yellow cornmeal - 40g
  • 1/2 medium yellow onion - finely diced, about 1/2 cup or 75g
  • 1/2 green bell pepper - finely diced, about 1/3 cup or 55g
  • 2 green onions - scallions, thinly sliced
  • 1 large egg - lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper - adjust to taste
  • 1/2 teaspoon salt - or to taste
  • 1/2 teaspoon black pepper
  • 1/2 cup vegetable oil or canola oil - 120ml, for frying

For Serving (Optional)

  • tartar sauce - for dipping
  • remoulade - for dipping
  • comeback sauce - for dipping
  • hot sauce - for drizzling, optional

Instructions
 

  • Drain the canned salmon thoroughly, pressing out excess liquid. Transfer to a bowl and flake with a fork, removing any bones or large pieces of skin.
  • Finely dice the yellow onion and green bell pepper into small pieces (1/4 inch or smaller). Slice the green onions thinly. Add all vegetables to the bowl with the salmon.
  • Add flour, cornmeal, beaten egg, Worcestershire sauce, paprika, garlic powder, onion powder, mustard powder, cayenne, salt, and pepper. Mix until evenly combined. If too wet, add an extra tablespoon of flour or cornmeal.
  • Divide the mixture into 8 equal portions. Press each firmly into a flat patty about 3/4 inch thick and 3 to 3.5 inches across. Chill in the refrigerator for 10-15 minutes to firm up.
  • Pour oil into a cast iron skillet to a depth of 1/4 to 1/3 inch. Heat over medium-high heat until it reaches 350°F (175°C), or until a pinch of cornmeal sizzles immediately.
  • Fry in batches of 3-4 patties, cooking undisturbed for 3-4 minutes per side until golden brown and crispy. Use a fish spatula for easy flipping.
  • Transfer cooked croquettes to a paper towel-lined plate to drain. Allow oil to return to temperature between batches.
  • Serve hot with your choice of dipping sauce (tartar, remoulade, or comeback sauce) and your favorite Southern sides.

Notes

  • Drain thoroughly: Excess moisture is the #1 reason croquettes fall apart. Press the canned salmon firmly with the back of a spoon to remove as much liquid as possible.
  • Don't skip chilling: Even 10-15 minutes in the fridge helps the patties bind together and reduces the chance of them falling apart during frying.
  • Use medium-high heat: Too hot burns the outside, too low makes them greasy. Medium-high gives a crispy golden crust in 3-4 minutes per side.
  • Don't crowd the pan: Fry in batches of 3-4 patties to maintain oil temperature. Overcrowding leads to greasy, pale croquettes.
  • Don't press while frying: Pressing pushes out moisture and disrupts crust formation. Let them sit quietly in the oil.
  • Use a fish spatula: Its thin, angled blade slides cleanly under the patty for damage-free flipping.
  • Substitution: Replace canned salmon with 1 pound of poached, baked, or pan-cooked fresh salmon for a richer, premium version.
  • Air fryer option: Lightly spray formed patties with oil and cook at 400°F for 8-10 minutes, flipping halfway, for a lighter version.
  • Storage: Store cooled croquettes in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months.
  • Reheating: Reheat in a skillet with a little oil for 2-3 minutes per side to restore crispness. The microwave will make them soft.
Keyword canned salmon recipe, pan fried salmon, salmon croquettes, soul food recipe, southern salmon patties