Salmon Croquettes Recipe (Southern Salmon Patties)

Close-up of Salmon croquettes stacked on a wooden board against a light background.

Salmon Croquettes Recipe (Southern Salmon Patties)

These crispy pan fried salmon croquettes are easy to make with fresh salmon and sautéed veggies and seasonings.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 6

Total Time 21

Servings patties

Calories 103kcal

Author Sherri Hagymas

Ingredients

3 tablespoons olive oil divided + extra for cooking the patties
1.5 pounds salmon
1 red bell pepper finely diced
1 small red onion diced
2 garlic cloves minced
⅓ cups breadcrumbs
1 large egg beaten
2 tablespoons fresh parsley chopped
½ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper

Instructions

In a medium skillet, add 2 tablespoons of olive oil and coat the bottom of the skillet.
3 tablespoons olive oil
Add the salmon, skin side down and cook on low heat for 10-12 minutes until fully cooked.
1.5 pounds salmon
Immediately remove the skin use a fork or tongs then place the salmon to a large mixing bowl and shred it using a fork. (remove any bones you may find).
While cooking the salmon, add a tablespoon of olive oil into a separate skillet and sauté the chopped red bell pepper and red onion until softened.
1 red bell pepper, 1 small red onion
Then add the minced garlic and sauté for an additional minute until fragrant.
2 garlic cloves
Mix pepper and onion mixture to the shredded, cooked salmon.
Add in the breadcrumbs, beaten egg, parsley, paprika, pepper and salt. Stir to combine everything well.
⅓ cups breadcrumbs, 1 large egg, 2 tablespoons fresh parsley, ½ teaspoon paprika, ½ teaspoon salt, ½ teaspoon pepper
Heat 2 tablespoons of olive oil in a skillet over medium heat.
Using your hands, scoop about ⅓ - ½ cup of the mixture and form into 16 croquettes/patties.
Cook the croquettes in batches about 3-4 minutes on each side until golden brown.
Serve with ranch dressing or cucumber dill sauce as a topping or to dip in.

Notes

Use white or yellow onion or green onions if you'd like.

Use yellow, orange or green bell pepper.

Use canned salmon for quick prep.

Dip the patties in panko breadcrumbs or crushed butter crackers like Ritz after rolling them for an extra crispy exterior.

Be careful not to overcook the salmon when initially cooking for the mixture. 10-12 minutes should be plenty.

Store any leftover in an airtight container in the refrigerator for 2-3 days.

To Freeze: Place the cooked patties on a baking sheet in a single layer and completely freeze. Then place them in a freezer bag and store for up to a month.

Reheat from frozen on a baking sheet in a preheated oven at 350°F for 15-20 minutes.

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