Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Salmon Croquettes
Crispy pan-fried patties of seasoned salmon bound with egg and cornmeal, a beloved Sunday-supper staple of the soul food table.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
6 steps- 1
Drain the canned salmon well, then flake it into a large bowl, removing any large bones and bits of skin as you go.
- 2
Add the minced onion, beaten egg, flour, salt, and black pepper, then fold gently until the mixture just holds together without overmixing.
- 3
Shape the mixture into 8 evenly sized patties about 1/2 inch thick, then dredge each one in the cornmeal to coat both sides.
- 4
Heat 1/4 inch of oil in a skillet over medium heat until shimmering, about 350°F.
- 5
Fry the croquettes in batches for 3-4 minutes per side until deeply golden and crisp, taking care not to crowd the pan.
- 6
Drain on paper towels and serve hot with grits, hot sauce, or a squeeze of lemon.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving285
Calories
21 g
Protein
19 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Salmon croquettes became a Southern weeknight staple in the early 20th century, when shelf-stable canned pink salmon was one of the few affordable seafoods available to inland Black households far from any coast. Stretching a couple of cans with cornmeal, egg, and onion into patties for the whole family turned a pantry item into a Sunday-morning or supper tradition, often served alongside grits.
Listahan note
This version leans on a cornmeal dredge rather than mixing cornmeal into the patty itself, which keeps the inside tender and salmon-forward while building a distinctly crisp, gritty crust that holds up against hot sauce or lemon.
Technique cues
- Drain the canned salmon thoroughly before flaking, because excess packing liquid makes the mixture too loose to hold a patty and causes spattering when it hits the oil.
- Fold the binder in just until the mixture holds together; overmixing breaks down the salmon flakes and gives you a dense, paste-like croquette instead of a flaky one.
- Hold the oil right around 350F so the cornmeal crust sets and browns in the 3 to 4 minutes it takes to heat the already-cooked salmon through, rather than scorching before the patty firms up.
Kitchen flow
- Parallel prep
- While the oil comes up to 350F, shape all eight patties and dredge them so you can fry steadily without scrambling.
- Make-ahead
- Mix and shape the patties up to a day ahead and refrigerate uncovered, which also helps the crust set better when fried.
- Leftover move
- Crumble a leftover croquette into scrambled eggs or onto grits the next morning for a quick salmon hash.
- Cleanup rhythm
- Let the frying oil cool fully in the skillet, then wipe it with a paper towel before washing so cornmeal bits do not clog the drain.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
canned pink salmon
Main protein
Purpose: It is the heart of the dish and already fully cooked, so frying is only about crust and warming through.
Handling: Drain very well and flake by hand, pulling out large bones and skin while leaving the soft cooked-in bones for calcium and texture.
Adaptation: Canned red sockeye works and is firmer and richer; drained canned tuna gives a milder, leaner patty.
yellow cornmeal
Crust coating
Purpose: The dredge is what gives these croquettes their signature crunchy, sandy-textured Southern exterior.
Handling: Coat both sides of each shaped patty just before frying so the cornmeal stays dry and crisps cleanly.
Adaptation: Fine breadcrumbs or panko give a lighter, less gritty crust; crushed saltines lean more cracker-like.
all-purpose flour
Binder
Purpose: Mixed into the salmon, it absorbs moisture and helps the patties hold their shape in the pan.
Handling: Add it with the egg and fold gently so it distributes without toughening the mix.
Adaptation: Cornmeal or a gluten-free 1:1 flour blend both bind acceptably, with cornmeal adding a touch more grit.
egg
Binder
Purpose: The egg sets as it fries and is the main thing keeping the loose salmon mixture from falling apart.
Handling: Beat it before folding in so it coats the salmon evenly rather than pooling.
Adaptation: A flax egg (1 tbsp ground flax plus 3 tbsp water) binds reasonably, though the patties stay more fragile.
onion
Aromatic
Purpose: Finely minced onion is the only fresh aromatic and cuts the richness of the salmon and fry oil.
Handling: Mince it very fine so it softens during the short fry instead of staying raw and crunchy.
Adaptation: Two minced scallions or a pinch of onion powder both work when you want a milder bite.
Technique notes
- Chill the shaped patties for 15 to 20 minutes before dredging so they firm up and are far less likely to break apart when flipped.
- Test the oil with a pinch of cornmeal; it should sizzle steadily on contact, which means you are at frying temperature without a thermometer.
- Resist pressing the patties with the spatula while they fry, as flattening them squeezes out moisture and collapses the crisp crust.
Ingredient swaps
- Gluten-free direction
- Swap the all-purpose flour for a gluten-free 1:1 blend and confirm your cornmeal is certified gluten-free; texture stays nearly identical.
- Egg-free direction
- Use a flax egg as the binder; the patties hold together but stay more delicate, so flip them gently.
- Lower-sodium direction
- Choose no-salt-added canned salmon and cut the added salt to 1/4 tsp, letting the lemon and hot sauce carry the seasoning.
Serve alongside
- Creamy stone-ground grits
- Stewed collard greens
- Buttermilk biscuits
- Skillet fried green tomatoes
- Iced sweet tea
- Fresh lemonade
- Black coffee for a breakfast plate
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooled croquettes in an airtight container for up to 3 days.
- Reheat in a 375F oven or air fryer for 6 to 8 minutes to recrisp the crust; microwaving leaves them soggy.
- Freeze cooked and cooled patties in a single layer for up to 2 months, then reheat from frozen in the oven until hot through.
Equipment
- Heavy cast-iron or stainless skillet for even frying heat
- Slotted fish spatula for gentle flipping
- Wire rack set over a sheet pan for draining
- Instant-read thermometer to hold the oil near 350F
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