Thursday, August 27, 2015

Southern Salmon Croquettes

SALMON CROQUETTES ARE SOUTHERN PATTIES made with canned salmon which is cheap affordable and nutritious. Most of all it is delicious. Salmon croquettes are very popular in soul food cookery where they are generally served for breakfast with grits and scrambled eggs. It is also very popular to serve these croquettes with hot, fluffy, white rice.

I like mine with macaroni and cheese and a fresh vegetable, this time it was ripe summer tomato slices.

I really love these patties and every time I make them I question myself about why I don't do it more often. Kids love them too. They are very easy to make. I use my black iron skillet and very little oil, so there isn't even that "fried food" messiness. The only drawback is that the aroma is very, um, assertive. Pritchard Parker knew what we were having for supper before he even got in the house.

Any brand of canned salmon will work and some people even use canned mackerel, which is even less expensive, yet still has all the great nutrients.

I open the can and pour out all but about 1/2 cup of the liquid, and dump the remaining contents into a bowl. Some people like to remove the bones, but I don't.  They are very fragile, basically disintegrate in the process, and are an excellent source of calcium.

Salmon croquettes are sometimes served with tartar sauce but the child in me likes them with ketchup.

Salmon Croquettes
1 (14 oz.) can salmon
1 egg, lightly beaten
Juice of half a lemon
1 tsp. old bay seasoning. or more to taste
salt and pepper to taste
1/3 to 1/2 cup, as needed, cornmeal mix

Drain all but about 1/2 cup of the juice from the salmon. Pour the remaining contents into a bowl and flake with a fork. Add egg, lemon juice, old bay, and salt and pepper. Stir to combine and add 1/3 cup of cornmeal mix. Mix and add more cornmeal, if needed so patties can be formed.

Pour a coating of oil (I use peanut) into a heavy skillet and heat over medium heat. Add the patties and brown on each side. Remove to paper towels to drain.


  1. I've never made this dish! All sorts of other croquettes, yes, but never the classic salmon ones. You've cooked these perfectly -- such a nice, crisp crust on these. Thanks!

    1. Hi John, maybe you will make salmon croquettes some time. They really are simple and delicious. Thank you for your comment, Rocquie

  2. I have made patties (with a touch of bacon which is wonderful with salmon) but not a thicker croquette. These look wonderful and I love the lemon wedge.

    1. Bacon is an interesting addition to salmon and one I've never heard of. But to me, lemon is a necessity for any fish. Thanks for your comment, Rocquie

  3. Bear hunting is very popular in my neck of the woods. Consequently, we tend to have lots of roasts in the freezer and lots of cans containing chunks of bear meat. A neighbor of mine has began to substitute bear for tuna and salmon in a lot of recipes (bear salad, anyone?) and her latest dish is bear croquettes made using her salmon croquette recipe.

    1. Lucy, very interesting. I have never eaten bear--novels tell me it is very greasy, is that true? I can imagine a bear burger, but a croquette stretches my imagination. Thank you for your comment, Rocquie