Best 5 Country Fried Salmon Croquettes With Variations Recipes

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**Country Fried Salmon Croquettes with Variations**

Crispy on the outside, flaky and tender on the inside, these salmon croquettes are a delicious and versatile dish that can be served as an appetizer, main course, or even a snack. Made with fresh salmon, they're packed with flavor and nutrients. This recipe includes three variations to suit your taste preferences: classic country fried, cheesy ranch, and tangy lemon-herb. Whether you're a fan of classic Southern comfort food or prefer a more modern twist, there's a croquette variation here for everyone. So gather your ingredients and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

SALMON CROQUETTES



Salmon Croquettes image

Salmon croquettes-a southern take on salmon patties with a golden, crispy crust-are easy and budget friendly, thanks to canned salmon.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 19

15 ounces canned boneless, skinless salmon packed in water* (look for a sustainable brand and make sure the bones/skin are removed)
2 large eggs
1 small red bell pepper (finely diced)
1/2 small white or red onion (finely chopped)
1/4 cup nonfat plain Greek yogurt
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon hot sauce (optional; I used Tabasco)
2 tablespoons finely chopped fresh parsley or cilantro
1/3 cup finely ground yellow cornmeal or all-purpose flour
1 tablespoon extra virgin olive oil (divided (for cooking the patties))
1/2 cup nonfat plain Greek yogurt
2 teaspoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
Pinch kosher salt
2 to 3 dashes hot sauce (optional)
1/2 tablespoon chopped fresh parsley (cilantro, or basil (optional))

Steps:

  • Drain the salmon well and place in a large mixing bowl.
  • Lightly beat the eggs in a separate bowl.
  • To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.
  • With a fork, mix until evenly combined.
  • Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.
  • Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they'll cook up fine! Place the patties on the baking sheet as you go.
  • Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.
  • While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won't be serving within 30 minutes.
  • To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn't large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.

Nutrition Facts : ServingSize 1 (of 8), without dipping sauce, Calories 143 kcal, Carbohydrate 7 g, Protein 15 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 85 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g

COUNTRY FRIED SALMON CROQUETTES WITH VARIATIONS



Country Fried Salmon Croquettes with Variations image

I've always loved a good salmon croquette or salmon patty for lunch or a light supper. Convincing my husband was another story. With the addition of rice to the patty ingredients, bumping up the spices and using a peppery country-fried chicken breading mix, he was sold. Give it a try! Definitely not your granny's mushy salmon...

Provided by Family Favorites

Categories     Sandwiches

Time 30m

Number Of Ingredients 17

CROQUETTES-
1- 14.75 oz. can pink salmon (i use chicken of the sea)
2 eggs, beaten
1/4 cup mayo
1/3 cup onion, very finely chopped
2 tb fresh chives, chopped
1 tsp. dried parsley
1/2 tsp. old bay seasoning
1/2 tsp. worcestershire sauce
1 tb. creamy horseradish (optional)
1/8 tsp. black pepper
1 tsp. dill weed
1/2 cup cooked rice (leftover or minute rice, cooled is fine)
1/2 cup seasoned breadcrumbs
BREADING-
1 envelope of your favorite country fried chicken breading, such as shake & bake (i add a little freshly cracked black pepper)
breading station- first flour, then beaten egg, then country style shake and bake

Steps:

  • 1. Prepare canned salmon by removing bones, skin and cartilage. Place in large bowl. Add rest of croquette ingredients. Mix with fork until just incorporated.
  • 2. Using a 1/3 cup measuring cup, form 6 patties to desired thickness. I like mine about 1/2-3/4" thick. Place on large platter.
  • 3. Set up a breading station: 1. flour 2. beaten egg 3. Shake & Bake Country Fried Seasoning or similar Dip each patty in that order. Place on platter until ready to fry.
  • 4. Add 1-2 TB. of butter to large frying pan. Add enough cooking oil to generously coat the bottom. (I like to fry with grape seed oil.) Fry patties until crisp and golden. Drain briefly on paper towels. Serve on top of a mixed green salad, or any of the variations below.
  • 5. Additional serving suggestions/variations: *Knorr Hollandaise Sauce Mix prepared as directed with the addition of 1 tsp. dried dill *Place salmon croquettes atop big, fluffy, country-style biscuits, top with Black Pepper Saw Mill Gravy and serve with coleslaw. *Tartar Sauce *Cocktail Sauce Can also be made into sandwiches. Divide into 4 portions instead of six and add your favorite cabbage slaw or lettuce and tartar sauce, etc. on crusty Kaiser rolls.

PAN-FRIED SALMON CROQUETTES



Pan-Fried Salmon Croquettes image

When you feel like fish, you can enjoy these salmon croquettes from many of the ingredients already in your pantry.

Provided by [email protected]

Time 45m

Yield 12

Number Of Ingredients 7

3 (14.75 ounce) cans salmon, drained and flaked
3 large eggs
1 medium onion, diced
1 pinch cayenne pepper, or to taste
salt to taste
1 cup seafood breader
¼ cup vegetable oil for frying, or as needed

Steps:

  • Combine salmon, eggs, and onion in a bowl. Season with cayenne and salt; mix well. Place fish fry in another bowl.
  • Heat oil in a skillet over medium-high heat.
  • While the oil heats, place a large spoonful of salmon in the palm of your hand and form an oval croquette patty. Place croquettes in the fish fry and flip over to coat. Repeat to form remaining croquettes.
  • Working in batches, place croquettes in the hot oil and cook until edges have browned, about 5 minutes. Flip and cook the other side, about 5 minutes. Remove to a paper towel-lined platter and repeat to cook remaining batches.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 9.7 g, Cholesterol 95.9 mg, Fat 9.2 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 2.1 g, Sodium 754.1 mg, Sugar 1.3 g

SALMON CROQUETTES



Salmon Croquettes image

Mom frequently served salmon when I was a girl. Learning the ropes in the kitchen as I grew up, I got the chore of deboning the salmon. I didn't mind, because these light crisp croquettes are absolutely delicious. -Mary McGuire, Graham, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked
1 cup evaporated milk, divided
1-1/2 cups cornflake crumbs, divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
Oil for deep-fat frying
TARTAR SAUCE:
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion

Steps:

  • In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm., In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.

Nutrition Facts :

SOUTHERN FRIED SALMON PATTIES



Southern Fried Salmon Patties image

Salmon patties are quick and easy. I got this recipe from my son's babysitter many years ago. My son is now 20 and we still eat these at least a few times a month. These are very moist when done.

Provided by Dari Donovan

Categories     Meat

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 (14 3/4 ounce) canned salmon
1/4 cup onion, finely chopped
1/4 cup cornmeal
1/4 cup flour
1 egg
3 tablespoons mayonnaise

Steps:

  • Open salmon and drain thoroughly. Place drained salmon in mixing bowl and flake evenly with a fork.
  • Add onion, corn meal, flour, mayonnaise, and egg. Stir until well blended.
  • Shape the mixture into patties about the size of an average burger or less.
  • Cook in oil in skillet over medium heat until browned on each side. Turn once while frying.
  • Note: The mayonnaise helps the patties hold their shape and keeps them from being too dry.

Nutrition Facts : Calories 220.1, Fat 6.6, SaturatedFat 1.3, Cholesterol 132.2, Sodium 438.1, Carbohydrate 12.8, Fiber 0.9, Sugar 0.5, Protein 27.2

Tips:

  • Choose the right salmon: It's best to use fresh salmon fillets for the croquettes. If you're using frozen salmon, thaw it completely before cooking.
  • Cook the salmon properly: The salmon should be cooked through, but not overcooked. Overcooked salmon will be dry and tough. To ensure even cooking, use a cooking thermometer to check that the salmon has reached an internal temperature of 145°F (63°C).
  • Use a food processor to make the salmon mixture: This will help to create a smooth and even mixture. Pulse the salmon, onion, celery, and parsley in the food processor until they are finely minced.
  • Shape the croquettes: Use a spoon or your hands to shape the salmon mixture into 1-inch balls. Roll the croquettes in breadcrumbs to coat them.
  • Fry the croquettes: Heat a large skillet over medium heat and add enough oil to cover the bottom of the skillet. Fry the croquettes in the hot oil until they are golden brown and crispy on all sides. Drain the croquettes on paper towels to remove any excess oil.
  • Serve the croquettes: Serve the croquettes hot with your favorite dipping sauce. Some popular dipping sauces for salmon croquettes include tartar sauce, lemon-dill sauce, or ranch dressing.

Conclusion:

Country-fried salmon croquettes are a delicious and easy-to-make dish that can be enjoyed for breakfast, lunch, or dinner. They are a great way to use up leftover salmon, and they can also be made ahead of time and frozen for later. With a few simple tips, you can make sure that your salmon croquettes are perfectly cooked and crispy. So next time you're looking for a quick and easy meal, give these country-fried salmon croquettes a try!

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