Description
These Southern Salmon Croquettes are incredibly crispy on the outside, moist and flavorful on the inside, and surprisingly easy to make. Perfect for a quick meal or a nostalgic taste of home.
Ingredients
- 1 (14.75 oz) can wild-caught pink salmon, drained (boneless, skinless preferred)
- 1 large egg, whisked
- 1/2 cup Panko breadcrumbs (or regular)
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Creole seasoning (or to taste)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 2–3 tbsp olive oil or vegetable oil, for frying
Instructions
- Drain Salmon: Thoroughly drain the canned salmon. If using bone-in, remove any large bones and skin. Flake the salmon into a medium bowl.
- Combine Ingredients: Add the whisked egg, breadcrumbs, mayonnaise, Dijon mustard, Creole seasoning, fresh parsley, and lemon juice to the salmon. Mix gently with a fork or your hands until just combined. Avoid overmixing.
- Form Croquettes: Divide the mixture into 8-10 equal portions. Form each portion into a compact patty, about 1-inch thick and 2-3 inches in diameter.
- Fry Croquettes: Heat 2-3 tablespoons of oil in a large non-stick skillet over medium heat until shimmering. Carefully place the croquettes in the pan, ensuring not to overcrowd.
- Cook to Golden: Cook for 3-5 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Serve warm.
- Prep Time: 15 mins
- Cook Time: 10 mins