Salmon Croquettes

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


Things you’ll need.



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.wp-1453781051418.jpg

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. wp-1453780965550.jpg

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.wp-1453780835976.jpg


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s