6-Minute Fresh Southern Salmon Croquettes (Pan-Fried)

Hands down, these are the easiest and most flavorful homemade salmon croquettes. They’re made with fresh salmon yes, fresh, not canned along with diced bell peppers, green onions, celery, and other seasonings that bring everything together. They have just the right amount of binder to hold their shape, so they never fall apart. And trust me, they’re even better when served with my tangy remoulade dipping sauce.

What makes my Southern salmon croquettes unique? Unlike other recipes that cook the salmon first before forming the patties, I skip that step.

Why? Pre-cooking the salmon can lead to dry croquettes. By forming the patties with raw salmon, they stay incredibly moist and tender on the inside while crisping up on the outside when pan-frying.

Jump to:

• Ingredient Notes
• Step by Step Instructions
• Storage and Reheat
• Cree's Tip
• 📖 Recipe

Ingredient Notes

Here's what you'll need to make these homemade Southern salmon patties:

• Using fresh salmon gives these croquettes a mild taste and tender texture.
• Diced Bell Peppers and Celery add texture, subtle sweetness, and a little crunch.
• Green onions add a mild onion flavor without overpowering the dish.
• Experiment with other seasonings or add my Homemade Louisiana Cajun Seasoning to the mix, so your croquettes are well-seasoned.
• Use an egg and Panko crumbs as the Binder – They work together to hold the croquettes together without them falling apart.
• Use a neutral oil like avocado, grapeseed, vegetable, or canola oil for crispy salmon croquettes.

See recipe card for quantities.

Step by Step Instructions

Making Southern salmon croquettes from scratch is easier than you think. With just a few simple steps, you’ll have golden, crispy patties. The key is using fresh salmon, the right amount of binder, and a hot skillet for that irresistible crust. Let's get into it:

Storage and Reheat

Storing: Place any leftovers in an airtight container and refrigerate for up to 3 days. Make sure they’ve cooled completely before storing them to prevent them from getting soggy.

Make-Ahead: You can form the salmon mixture into patties ahead of time and store them in the refrigerator to cook the next day. Simply separate each patty with parchment paper to prevent sticking, cover tightly, and refrigerate for up to 24 hours before cooking.

Reheating: You can reheat them in the oven at 350°F (175°C) for about 10 minutes or until warm. Avoid microwaving if possible, as it can make the croquettes lose their crispiness.

Freezing: These croquettes are perfect for meal prep. To freeze, let them cool completely, then place them in a freezer-safe container. Separate each patty with parchment paper to prevent them from sticking together. They’ll keep well in the freezer for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator and reheat.

📖 Recipe