I’ve got a new salmon croquettes recipe for you, and it is special! These homemade salmon croquettes are made with fresh salmon, but still cook really quickly. They are great to snack on as an appetizer dipped into some tartar or remoulade sauce, served on top of a green salad, or with some wild rice and veggies on the side as an entrée. I make these salmon croquettes with cornmeal in the southern style. We absolutely love them, and make them regularly for our family’s seafood Friday meal tradition.
I developed this salmon patties with cornmeal recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Salmon Croquettes with Fresh Salmon on Allrecipes here, or keep reading to see step-by-step photos and cooking tips. You can also scroll down to get the full salmon croquettes recipe at the bottom of this post.
Ingredients for salmon croquettes
Here are the ingredients you’ll need to make these salmon croquettes with fresh salmon:
- 1 pound boneless, skinless salmon fillets. If you can’t find skinless fillets, get the kind with skin and remove it before cooking. You can substitute a can of flaked salmon if you’re in a pinch, but I love these croquettes with fresh salmon since it still cooks up quickly regardless.
- ½ cup baking mix (such as Bisquick). If you don’t have baking mix, you can substitute flour.
- ½ cup diced onion
- ¼ cup diced red bell pepper
- ¼ cup freshly chopped parsley
- 1 large egg
- 3 cloves garlic, minced
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon seasoned salt
- ¼ teaspoon Old Bay seasoning
- ⅓ cup cornmeal
- 2 tablespoons vegetable oil
How to make salmon patties with cornmeal
To make these homemade salmon croquettes, start by finely chopping the salmon using a food processor.
Transfer the minced salmon to a bowl with baking mix, diced onion, diced bell pepper, finely chopped parsley, egg, garlic, Worcestershire sauce, seasoning salt, and Old Bay. I personally love the flavor that baking mix adds, but you can use flour if you prefer. Mix everything until the ingredients are well blended.
Form the mixture into 8 small salmon patties, and place them onto a plate lined with waxed paper. Tip: If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the salmon patties for 30 minutes.
As I said earlier, this is a salmon croquette recipe with cornmeal, which is the southern way of making them. Some salmon cake recipes use bread crumbs, but our family likes cornmeal best. The cornmeal adds a nice crunch to the outside of the patties when they cook and helps to keep them together during the frying process. You’ll place some cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
Heat a small amount of vegetable oil (you are pan frying, not deep frying these salmon croquettes) in a skillet over medium heat. Working in batches, cook the salmon patties with cornmeal in the oil until they are golden and cooked through, about 3 to 4 minutes per side.
There are several ways you can serve salmon croquettes with cornmeal. Homemade salmon croquettes are great to snack on as an appetizer dipped into some tartar or remoulade sauce, over a green salad, or as an entrée with some wild rice and veggies on the side.
The salmon croquettes recipe makes 8 patties (for 4 servings).
Here’s the homemade salmon croquettes recipe! You’ll want to save this recipe if you’re looking for salmon croquettes with fresh salmon. Enjoy!
Salmon Croquettes
These homemade salmon croquettes are made with fresh salmon, but still cook really quickly. They are great to snack on as an appetizer dipped into some tartar or remoulade sauce, over a green salad, or with some wild rice and veggies on the side.
Ingredients
- 1 pound boneless, skinless salmon fillets
- ½ cup baking mix (such as Bisquick)
- ½ cup diced onion
- ¼ cup diced red bell pepper
- ¼ cup freshly chopped parsley
- 1 large egg
- 3 cloves garlic, minced
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon seasoned salt
- ¼ teaspoon Old Bay
- ⅓ cup cornmeal
- 2 tablespoons vegetable oil
Instructions
- Finely chop the salmon using a food processor.
- Transfer salmon to a bowl with baking mix, onion, bell pepper, parsley, egg, garlic, Worcestershire, seasoned salt, and Old Bay. Mix until the ingredients are well blended.
- Form the mixture into 8 small patties, and place onto a plate lined with waxed paper. If you are struggling to form the patties due to the mixture being sticky, rinse your hands after forming every few patties, as the mixture is easier to work with while your hands are clean. Refrigerate the patties for 30 minutes.
- Heat the vegetable oil in a skillet over medium heat. Place the cornmeal into a shallow dish and dredge each patty in the cornmeal, pressing lightly so that the cornmeal adheres to both sides of the patties.
- Working in batches, cook the patties in the oil until golden and cooked through, 3 to 4 minutes per side.
More easy fish and seafood recipes from Fab Everyday:
- Restaurant-Worthy Quick Salmon Piccata
- Garlic-Lime Grilled Fish Tacos
- Hot Smoked Salmon Flatbread Pizza
- Favorite Fish Recipes
- Grilled Shrimp Tacos with Tequila Lime Sauce
- Asian-Style Instant Pot Shrimp Scampi
- Instant Pot Jambalaya with Shrimp and Chicken
- Instant Pot Mussels in Coconut Curry Sauce
- Air Fryer Bacon-Wrapped Scallops with Sriracha Mayo
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