Crispy Southern Salmon Croquettes

Crispy Southern Salmon Croquettes ingredients

• 14.75 oz Canned salmon
• 1 Large egg
• 1/4 cup Yellow onion
• 1/4 cup Green bell pepper
• 2 tbsp Mayonnaise
• 1 tsp Dijon mustard
• 2 tbsp All-purpose flour
• 1/2 cup Plain breadcrumbs
• 1 tsp Old Bay seasoning
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Plain breadcrumbs
• 1/2 cup Vegetable oil

How to make Crispy Southern Salmon Croquettes

1. Drain the 14.75 oz can of salmon thoroughly. Transfer the salmon to a large bowl, flaking it apart with a fork. You may remove any skin or small bones if preferred, though they are safe to eat and contain valuable nutrients.
2. Finely mince 1/4 cup of yellow onion and 1/4 cup of green bell pepper. In the bowl with the flaked salmon, add the minced onion, bell pepper, 1 lightly beaten large egg, 2 tablespoons of mayonnaise, 1 teaspoon of Dijon mustard, 2 tablespoons of all-purpose flour, and 1/2 cup of plain breadcrumbs.
3. Add 1 teaspoon of Old Bay seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently mix all ingredients together until just combined. Be careful not to overmix, which can make the croquettes tough.
4. Divide the salmon mixture into 8 equal portions. Form each portion into a round or oval patty, about 1-inch thick. Place the remaining 1/4 cup of plain breadcrumbs in a shallow dish.
5. Dredge each salmon patty in the breadcrumbs, pressing lightly to ensure an even coating on all sides. This step helps create a crispy crust.
6. Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until shimmering and hot, about 350°F (175°C).
7. Carefully place 4-5 croquettes into the hot oil, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and crispy.
8. Once golden, use a slotted spatula to remove the cooked croquettes from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining croquettes.
9. Serve the crispy salmon croquettes immediately while hot, perhaps with a side of hot sauce or lemon wedges for an authentic Southern breakfast.

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