Southern Salmon Croquettes: A Delicious Recipe & Guide

Southern Salmon Croquettes: Crispy on the outside, tender and flavorful on the inside, these aren’t your average fish cakes! Imagine biting into a golden-brown patty, the savory salmon mingling with the subtle spice of Creole seasoning, all held together with a creamy, comforting binder. It’s a taste of the South that’s surprisingly easy to bring to your own kitchen.

Salmon croquettes, or salmon cakes as they’re sometimes called, have a rich history, particularly in Southern cuisine. They represent resourcefulness and ingenuity, transforming humble canned salmon into a delectable and satisfying meal. During times of economic hardship, canned salmon was an affordable protein source, and creative cooks developed recipes like these Southern Salmon Croquettes to make the most of it. This dish became a staple in many African American households, passed down through generations, each family adding their own unique twist.

What makes these croquettes so beloved? It’s the perfect combination of textures and flavors. The crispy exterior gives way to a soft, flaky interior, and the savory salmon is enhanced by the warmth of spices and the richness of the creamy base. They’re also incredibly versatile. Serve them as an appetizer with a tangy remoulade sauce, as a light lunch with a side salad, or even as a main course alongside creamy grits and collard greens. Plus, they’re a fantastic way to get your omega-3s! So, are you ready to experience a true Southern classic? Let’s get cooking!

Ingredients:

• 1 pound cooked salmon, skin and bones removed (canned salmon works great!)
• 1/2 cup finely chopped yellow onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 1/4 cup yellow cornmeal
• 1/4 cup all-purpose flour, plus more for dredging
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce (like Tabasco or Louisiana Hot Sauce), or more to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon paprika
• Vegetable oil, for frying
• Lemon wedges, for serving (optional)
• Tartar sauce, for serving (optional)

Preparing the Salmon Mixture

1. Flake the Salmon: In a large bowl, gently flake the cooked salmon with a fork. Be sure to remove any remaining small bones or skin pieces that you might have missed earlier. You want the salmon to be broken down into small, manageable pieces, but not completely mashed. We want some texture in our croquettes!
2. Sauté the Vegetables: In a medium skillet over medium heat, add a tablespoon of vegetable oil. Once the oil is hot, add the chopped yellow onion, green bell pepper, and celery. Sauté the vegetables until they are softened and translucent, about 5-7 minutes. This step is crucial because it mellows out the harshness of the raw vegetables and adds a depth of flavor to the croquettes. Don’t skip this!
3. Combine the Ingredients: Add the sautéed vegetables to the bowl with the flaked salmon. Then, add the mayonnaise, beaten egg, cornmeal, 1/4 cup of all-purpose flour, Dijon mustard, hot sauce, garlic powder, black pepper, salt, and paprika.
4. Mix Thoroughly: Gently mix all the ingredients together until they are well combined. Be careful not to overmix, as this can make the croquettes tough. You want everything to be evenly distributed, but still retain some texture.
5. Taste and Adjust Seasoning: This is a very important step! Take a small spoonful of the mixture and taste it. Adjust the seasoning as needed. You might want to add more salt, pepper, hot sauce, or garlic powder to suit your taste. Remember, you can always add more, but you can’t take it away!
6. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the salmon mixture for at least 30 minutes, or up to 2 hours. Chilling the mixture helps it to firm up, making it easier to form the croquettes. This also allows the flavors to meld together, resulting in a more flavorful final product.

Forming and Dredging the Croquettes

1. Prepare the Dredging Station: While the salmon mixture is chilling, prepare your dredging station. In a shallow dish, place the remaining all-purpose flour. This will help the croquettes develop a nice, crispy crust when fried.
2. Form the Croquettes: Remove the chilled salmon mixture from the refrigerator. Using a spoon or your hands, scoop out about 1/4 cup of the mixture and form it into a small, oval-shaped croquette. You can make them any size you like, but I find that 1/4 cup is a good size for even cooking and easy handling.
3. Dredge in Flour: Gently dredge each croquette in the flour, making sure to coat it evenly on all sides. Shake off any excess flour. The flour helps the croquettes bind together and creates a barrier that prevents them from sticking to the pan during frying.
4. Repeat: Repeat steps 2 and 3 until all of the salmon mixture has been used. Place the dredged croquettes on a baking sheet lined with parchment paper. This will prevent them from sticking to the sheet and make cleanup easier.

Frying the Croquettes

1. Heat the Oil: In a large skillet or Dutch oven, pour in enough vegetable oil to reach a depth of about 1/2 inch. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). You can use a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread turns golden brown in about 30 seconds, the oil is ready.
2. Fry the Croquettes: Carefully place the dredged croquettes into the hot oil, being careful not to overcrowd the pan. Overcrowding the pan will lower the oil temperature and result in soggy croquettes. Fry the croquettes for about 3-4 minutes per side, or until they are golden brown and crispy.
3. Drain on Paper Towels: Using a slotted spoon or spatula, carefully remove the fried croquettes from the oil and place them on a plate lined with paper towels. The paper towels will absorb any excess oil, helping to keep the croquettes crispy.
4. Repeat: Repeat steps 2 and 3 until all of the croquettes have been fried. Be sure to maintain the oil temperature throughout the frying process. If the oil gets too hot, reduce the heat. If it gets too cold, increase the heat.

Serving the Croquettes

1. Serve Immediately: Serve the Southern Salmon Croquettes immediately while they are still hot and crispy. They are best enjoyed fresh out of the fryer.
2. Garnish (Optional): Garnish with fresh parsley or a sprinkle of paprika for added visual appeal.
3. Serve with Lemon Wedges and Tartar Sauce: Serve the croquettes with lemon wedges and tartar sauce for dipping. The lemon juice adds a bright, acidic flavor that complements the richness of the salmon, while the tartar sauce provides a creamy, tangy contrast.
4. Other Serving Suggestions: These croquettes are also delicious served with a side of coleslaw, potato salad, or grits. They can also be used as a filling for sandwiches or wraps. Get creative and enjoy!

Conclusion:

And there you have it! These Southern Salmon Croquettes are so much more than just a recipe; they’re a taste of home, a comforting hug on a plate, and a guaranteed crowd-pleaser. I truly believe this is a must-try recipe for anyone looking to add a little Southern charm to their kitchen repertoire. The crispy exterior, the flaky salmon interior, and that burst of flavor from the seasonings – it’s a symphony of textures and tastes that will leave you wanting more. But what truly sets these croquettes apart is their versatility. They’re fantastic as a main course, served alongside a crisp green salad and a dollop of homemade tartar sauce. Or, for a more casual meal, try them as appetizers at your next gathering. Imagine the delight on your guests’ faces as they bite into these golden-brown beauties!

Serving Suggestions and Variations:

* Classic Southern Style: Serve with creamy grits and collard greens for a truly authentic Southern experience. A side of hot sauce is always welcome! * Elegant Appetizer: Arrange the croquettes on a platter with lemon wedges and a variety of dipping sauces, such as remoulade, aioli, or even a sweet chili sauce. * Croquette Sliders: Use mini brioche buns to create adorable salmon croquette sliders. Top with shredded lettuce, tomato, and your favorite sauce. * Breakfast Croquettes: Serve alongside scrambled eggs and toast for a hearty and satisfying breakfast. * Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the salmon mixture for an extra kick. * Herbaceous Delight: Experiment with different herbs, such as dill, parsley, or chives, to customize the flavor profile. * Vegetable Boost: Finely chop some bell peppers, onions, or celery and add them to the salmon mixture for added texture and nutrients. I’ve made these Southern Salmon Croquettes countless times, and each time, they’re a hit. I’ve tweaked the recipe over the years to perfect it, and I’m confident that you’ll love it just as much as I do. The key is to use high-quality canned salmon and to not overmix the ingredients. You want to maintain some texture in the croquettes. Also, be sure to chill the mixture before forming the croquettes; this will help them hold their shape during frying. Don’t be intimidated by the frying process. Just make sure your oil is hot enough (around 350°F) and that you don’t overcrowd the pan. Fry the croquettes in batches, and they’ll turn out perfectly golden brown and crispy every time. I’m so excited for you to try this recipe! I know you’ll be amazed at how easy and delicious it is. Once you’ve made your own batch of these incredible Southern Salmon Croquettes, I would absolutely love to hear about your experience. Did you make any variations? What did you serve them with? What did your family and friends think? Share your photos and stories in the comments below! I can’t wait to see your culinary creations. Happy cooking!

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