Description
Crispy, flavorful Southern Salmon Croquettes with flaked salmon, sautéed vegetables, and seasonings. Great as an appetizer, snack, or light meal!
Ingredients
Scale
- 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)
Instructions
- Flake the Salmon: In a large bowl, gently flake the cooked salmon with a fork. Remove any remaining small bones or skin pieces.
- Sauté the Vegetables: In a medium skillet over medium heat, add a tablespoon of vegetable oil. Add the chopped yellow onion, green bell pepper, and celery. Sauté until softened and translucent, about 5-7 minutes.
- 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.
- Mix Thoroughly: Gently mix all the ingredients together until well combined. Be careful not to overmix.
- Taste and Adjust Seasoning: Take a small spoonful of the mixture and taste it. Adjust the seasoning as needed.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the salmon mixture for at least 30 minutes, or up to 2 hours.
- Prepare the Dredging Station: While the salmon mixture is chilling, prepare your dredging station. In a shallow dish, place the remaining all-purpose flour.
- 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.
- Dredge in Flour: Gently dredge each croquette in the flour, making sure to coat it evenly on all sides. Shake off any excess flour.
- Repeat: Repeat steps 8 and 9 until all of the salmon mixture has been used. Place the dredged croquettes on a baking sheet lined with parchment paper.
- 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).
- Fry the Croquettes: Carefully place the dredged croquettes into the hot oil, being careful not to overcrowd the pan. Fry the croquettes for about 3-4 minutes per side, or until they are golden brown and crispy.
- 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.
- Repeat: Repeat steps 12 and 13 until all of the croquettes have been fried. Be sure to maintain the oil temperature throughout the frying process.
- Serve Immediately: Serve the Southern Salmon Croquettes immediately while they are still hot and crispy.
- Garnish (Optional): Garnish with fresh parsley or a sprinkle of paprika for added visual appeal.
- Serve with Lemon Wedges and Tartar Sauce: Serve the croquettes with lemon wedges and tartar sauce for dipping.
Notes
- Chilling the salmon mixture is crucial for easier handling and better flavor.
- Don’t overcrowd the pan when frying to maintain oil temperature and ensure crispy croquettes.
- Adjust seasoning to your preference.
- Serve immediately for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes