Southern Salmon Croquettes

Southern salmon croquettes are a classic Southern dish made from canned salmon, typically served as a flavorful and crispy appetizer or side dish. Here’s a recipe for you to try:

Ingredients:

For the Salmon Croquettes:

• 1 (14-ounce) can pink or red salmon, bones and skin removed
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 1/4 cup finely chopped celery
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (optional, adjust to taste)
• 1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup mayonnaise
• 1 large egg
• 1 cup breadcrumbs, divided
• Vegetable oil, for frying

For the Remoulade Sauce (optional, for serving):

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon capers, minced
• 1 teaspoon sweet pickle relish
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Prepare the Salmon: Drain the canned salmon and remove any skin and bones. Flake the salmon into a mixing bowl using a fork.
2. Mix Ingredients: Add the chopped onion, green bell pepper, celery, minced garlic, lemon juice, Worcestershire sauce, hot sauce (if using), Old Bay seasoning, salt, and black pepper to the flaked salmon. Stir to combine.
3. Add Binders: In a separate small bowl, whisk together the mayonnaise and egg. Pour this mixture over the salmon mixture and stir to combine.
4. Add Breadcrumbs: Gradually add 1/2 cup of breadcrumbs to the salmon mixture and mix until it holds together. If the mixture is too wet, add more breadcrumbs as needed until it reaches a consistency that can be shaped into patties.
5. Shape Croquettes: Divide the mixture into equal portions and shape them into patties or croquettes, about 2-3 inches in diameter and 1/2 inch thick. Coat each croquette in the remaining breadcrumbs, pressing the breadcrumbs onto both sides.
6. Heat Oil: In a large skillet, heat vegetable oil over medium-high heat. The oil should be hot enough to sizzle when you place the croquettes in it but not smoking.
7. Fry Croquettes: Carefully place the salmon croquettes in the hot oil. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
8. Drain and Serve: Remove the croquettes from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. Prepare Remoulade Sauce (Optional): In a small bowl, whisk together all the remoulade sauce ingredients until well combined.
10. Serve: Serve the salmon croquettes hot, with the remoulade sauce on the side if desired. They make a delicious appetizer or side dish.

Enjoy your Southern salmon croquettes with a side of coleslaw or greens for a classic Southern meal!