Southern-style pan-fried salmon patties with a crispy golden crust
Salmon Croquettes
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
8 croquettes
Difficulty
Easy
Cost
Budget
$
Salmon Croquettes
Southern-style pan-fried salmon patties with a crispy golden crust
★4.7(25)
Classic Southern salmon croquettes made from canned salmon with onion, crackers, and egg, pan-fried until crispy and golden on the outside.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Salmon croquettes are a beloved Southern comfort food that stretches a can of salmon into a satisfying meal for the whole family. These golden, crispy patties are crunchy on the outside, tender and flavorful inside, and come together with pantry staples you probably already have on hand. They have been a weeknight staple in Southern kitchens for generations.
What makes these croquettes special is their simplicity. Canned salmon, crushed crackers, egg, and a few aromatics are all you need. The mixture is formed into patties and pan-fried in a little oil until they develop a gorgeous golden crust. Serve them with remoulade sauce, over rice with gravy, or alongside your favorite vegetables for a budget-friendly dinner that punches well above its weight class.
Ingredients
- 2 cans (14.75 oz each) pink or red salmon, drained
- 1/2 cup crushed saltine crackers
- 1 large egg, beaten
- 1/4 cup finely diced onion
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 3 tablespoons vegetable oil for frying
Instructions
- 1
Drain the canned salmon thoroughly. Remove any large pieces of skin if desired, but leave the soft bones — they are edible and nutritious. Flake the salmon into a large bowl.
- 2
Add crushed crackers, beaten egg, onion, mayonnaise, mustard, garlic powder, and a generous amount of black pepper. Mix until well combined.
- 3
Form the mixture into 8 patties about 3 inches wide and 1/2 inch thick. Place on a plate and refrigerate for 15 minutes if the mixture feels loose.
- 4
Heat vegetable oil in a large nonstick skillet over medium heat.
- 5
Cook the croquettes for 3-4 minutes per side until deeply golden brown and crispy. Work in batches to avoid overcrowding.
- 6
Drain on paper towels briefly, then serve hot with lemon wedges and tartar sauce or remoulade.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Canned salmonCanned tuna
Makes classic tuna patties with a similar technique
Saltine crackersPanko breadcrumbs
Provides a lighter, more neutral binding
MayonnaiseGreek yogurt
Lighter option that still provides the needed moisture and binding
Tips & Storage
Pro Tips
Do not skip draining the salmon well — excess moisture leads to soggy croquettes that fall apart.
The soft bones in canned salmon are perfectly safe to eat and provide significant calcium. Most people do not even notice them.
For extra crunch, dredge the formed patties in a light coating of flour before pan-frying.
Storage
Refrigerate in an airtight container for up to 3 days. Uncooked formed patties can be frozen for up to 2 months.
Reheating
Reheat in a 375°F oven or toaster oven for 8-10 minutes until hot and crispy. The skillet also works well for re-crisping.
Nutrition Facts
Per serving (2 croquettes) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates10g
Fat16g
Fiber0g
Sugar1g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Should I use pink or red canned salmon?
- Pink salmon is more affordable and milder, while red (sockeye) salmon has a richer flavor and deeper color. Both work well — it is a matter of budget and preference.
- Can I use fresh salmon?
- Yes, cook the salmon first, let it cool, then flake and use in place of canned. You will need about 3 cups of flaked cooked salmon.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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