Salmon croquettes were one of my favorite dishes when I was growing up in the south. My Big Mama would make her salmon croquettes recipe with canned salmon on the weekends. That is why I’m sharing my version of her southern salmon croquettes recipe. Cooked in EVOO, this croquettes dish is also a healthy salmon recipe.
Last year, I had a taste for some of those delicious patties so I prepared them for dinner. Channeling my Big Mama’s delicious recipe, the croquettes were a hit. Salmon croquettes are a tasty fish dish that both adults and kids enjoy. Even my “selective eater” son Sean gave them a thumbs up!
Southern Salmon Croquettes Recipe
Big Mama’s Salmon Croquettes Recipe with Canned Salmon
Yield: 4 servings
Ingredients
- (2) 6-ounce cans of boneless, skinless pink salmon
- 1/2 cup onion, finely chopped
- 1/2 cup green pepper, finely chopped
- 1 large egg, beaten
- 1 slice of the end of a bread loaf, crumbled up (or ⅓ cup, bread crumbs)
- Seasoned salt and black pepper to taste
- 2 tbsp extra virgin olive oil (Canola oil or butter can also be used.)
Instructions
- Open the salmon cans and thoroughly drain the juice from the salmon. Place the drained salmon into a medium bowl and break the salmon apart into small pieces using a fork.
- Add onion, green pepper, eggs, bread, and seasonings to the bowl. Mix everything together thoroughly until well blended. Shape the salmon mixture into four patties.
- Heat the oil in a frying pan over medium heat. Cook the salmon croquette patties in the pan until browned on both sides. (Cook them for 3 – 5 minutes on one side. Turn them once with a spatula and let the other side cook for an additional 3 – 5 minutes.)
- Place the cooked patties on paper towels to drain the excess oil before serving.
Recipe Note
This quick and easy dish is inexpensive – especially when you use the standard can of pink salmon with fish and bones that my Big Mama used. I just prefer the salmon without skin and bones. That is why I use (2) 6-ounce cans of boneless, skinless pink salmon.
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