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Southern Salmon Croquettes: Tips and Secrets?

The Khantessa will soon be out of town on a business trip, so I thought I'd make a personal childhood favorite that she is more than happy to avoid: southern salmon croquettes.

Now I've never actually made them, and am therefore looking for any helpful pointers and savory secrets you may have.

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    1. My Mom always used a few crushed saltines, egg, and milk with salmon, onions, seasonings, and they were ... Meh. Fine. Sometimes she dusted them in cornmeal before frying to make them crunchier. Then, once, she was out of eggs and milk, so subbed a can of creamed corn, and Something Happened. We loved them! I use salmon, onions, an egg, regular sweet corn, lots of seasoning and spices. Good luck!

      1. Bone and skin the canned salmon. Discard b & s. I know others disagree. Flake salmon, add beaten egg, chopped jalapeƱo, a bit of mayo and Bay seasoning & dijon to taste. Black pepper and very little salt. Mix with finely crushed Ritz crackers to bond. Form in to patties and fry in 1/2" of corn oil until golden and crispy on both sides.

        Some people use chopped onion but that's up to you. I don't care for it myself.

        3 Replies
        1. re: miss_belle

          I can't imagine why one would want to include bones and skin, but I spose it takes all types.

          1. re: Perilagu Khan

            Some people like the "crunch". Others like the omega fats from the skin and calcium from the bones for nutrition. Never appealed to me though.

            Btw: to me salmon croquettes are shaped in cylinder form but I always form in the shape of patties.

            1. re: miss_belle

              My mom shaped her "croquettes" into patties, too.

        2. I keep them super simple and have not had a single complaint! Green onions are my secret ingredient...I think they make all the difference.

          http://recipesrandycooks.com/2011/04/...

          2 Replies
          1. re: LiveRock

            Yes, I intend to include scallions. Probably some Lawry's Seasoned Salt, too. And I'm intrigued by the notion of using a bit of buttermilk and baking powder, too.

            1. re: LiveRock

              Is that your website? If so, congratulations. You write very well.

            2. May I ask what makes southern salmon croquettes distinctive? I made regular, non-southern salmon croquettes just the other day and they came out pretty well for a first attempt and no recipe.

              1 Reply
              1. re: Aravisea

                I dunno. What makes a regular, non-southern salmon croquette? To my understanding, the salmon croquette is generally considered a southern dish, although obviously it can be made anywhere the requisite ingredients are available.