A crispy coating with tender salmon on the inside makes Salmon Croquettes the perfect appetizer or snack for your next gathering.
Supposedly, salmon croquettes have two distinct histories: one with Jewish origins and the other with Southern origins. The Jewish salmon croquette uses matzah meal as a coating, while the Southern croquette employs cornmeal to create a great crunch as it fries. The salmon croquettes you’ll find in this recipe are definitely more Southern style than Jewish, and you’ll see them on menus in areas such as Savannah, Charleston, and New Orleans.
I first tasted them in Charleston, South Carolina, and enjoyed the crispy coating and delicate, flaky salmon. I love that the word croquette sounds elegant, yet these little treats are perfect for a backyard barbecue as well as a sophisticated event. One way to set your salmon croquettes apart is by choosing the right dipping sauce. A couple of great ones are cocktail sauces like the one used in this Crab Cakes and Cocktail Sauce recipe or this refreshing Yogurt Herb Dipping Sauce. And you can’t go wrong with one of the most classic dipping sauces for salmon croquettes: remoulade sauce.
Even without sauce, the crispy salmon croquettes have a lovely flavor thanks to Worcestershire sauce, mayonnaise, and garlic. Worcestershire and garlic always liven things up, and the bite from the mayo gives the croquettes their unique taste. Although the croquettes contain salmon, which can be expensive when fresh, these little patties use canned salmon, which is inexpensive and convenient. The other ingredients, including cornmeal and flour, are likely found as a staple in your kitchen pantry, making this dish an all-around budget-friendly and yummy meal.
Why Frying Salmon Croquettes is Best…
Don’t be tempted to bake the croquettes instead of frying them. It won’t yield the same results. The beauty of frying in oil lies in the way it creates a contrast of textures. When you fry up these croquettes, the hot oil swiftly seals in all the goodness and seasonings, ensuring every bite is bursting with flavor. This not only amplifies the taste but also guarantees that each patty stays moist and succulent inside.
Another reason why frying in oil reigns supreme for salmon croquettes is its ability to cook them evenly. The oil wraps around the patties, completely cooking them from all angles with precision. This means no patches, no uncooked portions — just consistent deliciousness all around. Let’s not overlook the aroma wafting through your kitchen as you fry them. Frying in oil also gives those patties a color that’s simply irresistible to look at. A fried croquette boasts a golden brown shade that beckons you to take a bite. So, when you’re whipping up some salmon croquettes, don’t hesitate to embrace the oil. Revel in it and savor the crispy, savory pleasure!
FAQs & Tips
How to Make Ahead and Store?
There’s no need to waste any leftover salmon croquettes. Place them in an airtight container or a zip-top plastic food storage bag and keep them refrigerated for up to 3 days. They taste great, whether reheated or cold. Salmon croquettes also freeze well for up to 3 months.
What is the Best Way to Reheat a Salmon Croquette?
Fried foods can be a little tricky to reheat. You don’t want them to become soft and mushy. If reheated properly, your croquettes will retain their crispy crunch. The best options are a skillet or the oven. In the skillet, gently heat the croquettes over medium heat until warm. You won’t need a lot of extra grease since the oil in the croquettes should come to life when heated; however, a little bit of butter or oil in the skillet to prevent sticking is helpful if it isn’t a nonstick pan. In the oven, heat to 350° Fahrenheit, line a baking sheet with aluminum foil, and place the croquettes on it. Heat for 10 to 15 minutes. I don’t recommend a microwave if you want to maintain crispness.
Why Are My Salmon Croquettes Falling Apart?
If your salmon croquettes are falling apart, it may be that you didn’t drain the canned salmon well enough. It’s very important to get rid of as much moisture as possible. If too much moisture is left in the salmon, you will have croquettes that fall apart or are too mushy. Empty the canned salmon into a small colander with small holes so that you don’t lose any of the salmon. Using your hand, press on the salmon meat to remove as much moisture as possible. Next, use a paper towel to press and squeeze out even more moisture until the salmon feels nearly dry.
Serving Suggestions
We’ve discussed the yummy types of sauces that you can serve with your salmon croquettes. What else can you serve with them? Well, there are many possibilities. First, decide if you’re having your salmon croquettes as a snack, a side dish, or a main dish. This will help you decide what to serve with them.
I prefer them as a main dish at lunch or dinner time, and find that sides such as these Scalloped Potatoes, or an all-time favorite warm Baked Potato with Garlic Herb Sour Cream pair perfectly with the crispy croquettes. Along with the potatoes, you could also add an Arugula Caprese Salad with Lemon Basil Dressing. Talk about a well-balanced and delicious meal! This Mediterranean Salad with Pomegranate Lemon Dressing is also lovely alongside the crunchy salmon croquettes. And another Southern dish that is a welcome addition to Southern salmon croquettes is our Best Creamy Corn Casserole. It’s a match made in heaven.
Salmon Croquettes
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 15 ounces canned salmon drained and flaked
- 1 red bell pepper finely chopped
- 1/2 cup onion diced
- 1 large egg beaten
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup mayonnaise
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine flour and cornmeal.
- Fold in the salmon, bell pepper, onion, Worcestershire sauce, seasoned salt, black pepper, garlic powder, mayonnaise, and egg until the mixture is well incorporated.
- Form the mixture into 6-8 patties, each about 1/2 inch thick.
- Heat a thin layer of vegetable oil in a large skillet over medium-high heat.
- Carefully place the patties in the hot oil and fry for 2-3 minutes on each side, or until they are golden brown and crispy.
- Transfer the croquettes to a plate lined with paper towels to drain any excess oil.
- Serve the salmon croquettes hot with your choice of dipping sauce.
These were delicious and held together really well. I served them with a runny egg for brunch and they were a hit.
So glad to hear! Thanks for reading.