I first tasted Salmon Croquettes during a visit to my maternal grandmother’s house one summer. She and my Aunt Patricia made croquettes and paired them with white rice for breakfast and I was hooked. It’s been one of my favorite dishes ever since. I consider it the kind of meal you eat whether you’re flat broke or in high cotton – and I’ve been both.
1(14-ounce) can salmon, drained and cleaned of vertebrae
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/4 cup parsley
1/2 cup bell pepper, finely chopped
1/4 teaspoon garlic powder, or to taste
1/2 teaspoon pepper, or to taste
Other dry seasonings, to taste
1 egg, slightly beaten
1 cup corn meal or seasoned fish fry
oil for frying
Over medium heat, heat oil in a medium or large skillet, or in a Dutch oven.
Drain salmon and place in a large bowl, removing the vertebrae (round) bones. Remove the dark skin, if desired. Flake salmon with a fork until there are no lumps. I leave the skin and the straight bones because, as you see here, they disappear when flaked.
Combine canned salmon, onion, celery, parsley, bell pepper, egg and dry seasoning. (Notice the cayenne pepper in the first picture below. I like mine with heat!)
Form into patties. I usually get about eight to ten patties from one can of salmon. Dust with corn meal or seasoned fish fry.
Fry until golden brown, about 4 minutes on each side. Drain on paper towels.
The finished product. My family traditionally eats salmon croquettes with plain rice or with biscuits and syrup.