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Southern Salmon Croquettes

Southern salmon croquettes with a crisp, golden exterior and tender, old-fashioned interior. Flaked canned salmon is mixed with cracker crumbs and seasonings, then pan-fried until brown and crunchy.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon croquette mixture
  • 2 can (14.75 oz) salmon drained and flaked; bones and skin removed
  • 0.5 cup crushed saltine crackers
  • 1 large egg
  • 0.25 cup diced onion
  • 0.25 cup diced green bell pepper
  • 1 tbsp mayonnaise
  • 0.5 tsp Old Bay seasoning

Equipment

  • 1 cast iron skillet

Method
 

Mix and form
  1. Combine flaked salmon, crushed saltine crackers, egg, diced onion, diced green bell pepper, mayonnaise, and Old Bay seasoning in a large bowl until well mixed.
  2. Form the mixture into 6–8 patties, pressing firmly so they hold together.
Fry and serve
  1. Heat vegetable oil in a large skillet over medium heat until shimmering.
  2. Fry patties for 3–4 minutes per side, until golden brown and crispy.
  3. Drain patties on paper towels.
  4. Serve warm with lemon wedges or tartar sauce.

Notes

For the crispest croquettes, keep the patties evenly thick and avoid moving them during the first minute of frying so they set and brown. Refrigerate leftovers in a sealed container up to 3 days and reheat in a skillet over medium heat until warmed through and re-crisped; freezing is not recommended because the texture can soften.