SOUTHERN SALMON CROQUETTES
Southern salmon croquettes are crispy on the outside, tender inside, and full of flavor. A classic comfort dish, these golden patties are perfect for family dinners, brunch, or as a quick weeknight meal.
Ingredients
- 1 can 14.75 oz pink salmon, drained and flaked
- ½ cup breadcrumbs or crushed crackers
- ¼ cup onion finely chopped
- 2 eggs lightly beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- 2 tablespoons vegetable oil for frying
Instructions
- Prepare Mixture: In a large bowl, combine salmon, breadcrumbs, onion, eggs, mayonnaise, mustard, Old Bay, parsley, salt, and pepper. Mix until well combined.
- Shape Croquettes: Form mixture into 6 equal patties.
- Fry Patties: Heat oil in a skillet over medium heat. Cook croquettes 3–4 minutes per side until golden brown and crispy.
- Serve: Drain on paper towels and serve hot with tartar sauce, hot sauce, or lemon wedges.
Notes
- Make Ahead: Form patties ahead of time, cover, and refrigerate for up to 24 hours before frying.
- Flavor Variations: Add diced bell pepper, green onions, or hot sauce for extra flavor.
- Serving Suggestions: Pair with grits, collard greens, or a fresh garden salad.
- Storage Tips: Store leftovers in the fridge for up to 2 days; reheat in a skillet or oven for best texture.