Southern Salmon Croquettes – Crispy Weeknight Comfort Food

Name: Southern Salmon Croquettes
Ingredients: - 15 oz canned salmon (drained & flaked); - ⅓ cup all‑purpose flour; - ⅓ cup yellow cornmeal; - 1 red bell pepper (finely chopped); - ½ cup sweet onion (diced); - 1 large egg (beaten); - ¼ cup mayonnaise; - 1 tsp Worcestershire sauce; - ½ tsp seasoned salt; - ¼ tsp black pepper; - ½ tsp garlic powder; - ¼ cup cilantro (chopped); - 2‑3 Tbsp oil for frying

Canned salmon was the pantry hero of every tight budget in my Granny’s kitchen. On Fridays, the smell of sizzling croquettes drifted down the hallway faster than we kids could scramble to the table. She’d mix the salmon with a handful of cornmeal, a pop of red bell pepper for color, and just enough mayo to keep everything tender—then into the hot skillet they went, crisping to a golden, Southern sunset hue.

Fast‑forward a few decades and a couple of picky eaters later, I found myself staring at two dusty cans of salmon, wondering how to turn them into something more exciting than fish salad. A quick scroll through our recipe community reminded me: salmon croquettes! One bite of that crunchy exterior and flaky, herb‑flecked middle, and suddenly my children were asking for seconds and the hubs was swiping the last patty straight from the pan.

Today’s version stays true to Granny’s spirit but adds a cilantro‑lime twist and a whisper of Worcestershire for depth. Plus, the magic ½‑cornmeal‑½‑flour breading guarantees a crackly crust without deep frying. Ready to rescue those salmon cans and create some plate‑licking memories of your own? Let’s dive in—no Table of Contents needed, just good old‑fashioned comfort food.

Ingredient Line‑Up & Tips

Ingredient	Role	Tips/Swaps
15 oz canned salmon	Protein base	Drain well; remove skin/bones if desired
⅓ cup all‑purpose flour	Binder & browning	Sub GF 1:1 blend for gluten‑free
⅓ cup yellow cornmeal	Crunch factor	White cornmeal works too
1 red bell pepper, finely minced	Sweet crunch & color	Yellow or orange are fine
½ cup sweet onion, diced	Savory backbone	Green onions for milder flavor
1 large egg, beaten	Holds patties together	Add a second egg if mixture seems dry
¼ cup mayonnaise	Moisture + richness	Greek yogurt for lighter twist
1 tsp Worcestershire sauce	Umami depth	Soy sauce in a pinch
½ tsp seasoned salt	Classic Southern seasoning	Old Bay = great swap
¼ tsp black pepper	Heat balance	Up to ½ tsp for spice lovers
½ tsp garlic powder	Flavor booster	Fresh minced garlic also works
¼ cup fresh cilantro, chopped	Bright herbal note	Parsley for traditional flavor
2‑3 Tbsp oil for frying	Crisp exterior	Use light olive or canola oil

Step‑by‑Step Photo Guide (no TOC—let’s walk right through!)

Drain & Flake – Empty the salmon into a bowl, pick out skin or bones (totally edible but optional), and flake with a fork.
Mix – Add bell pepper, onion, cilantro, egg, mayo, Worcestershire, and seasonings. Sprinkle flour and cornmeal over top; fold until evenly combined.
Shape – Scoop ¼‑cup portions and pat into ½‑inch‑thick rounds. Refrigerate 10 minutes if you have time—helps them stay firm.
Sizzle – Heat 2 Tbsp oil in a cast‑iron skillet over medium‑high. Fry patties 3‑4 min per side until deeply golden.
Drain & Serve – Place on paper‑towel‑lined plate; sprinkle with extra cilantro and a squeeze of lemon.

Serving Suggestions

Classic Southern Plate: Pair croquettes with Skillet Cornbread Recipe and a scoop of coleslaw for that Friday‑night fish vibe.
Veggie Boost: Serve alongside Southern Style Green Beans and Red Potatoes for a comforting, company‑ready supper.
Sauce it Up: Quick dip—½ cup mayo + 1 Tbsp lemon juice + 1 tsp hot sauce + pinch dill.

Variations

Air‑Fryer Croquettes: Spray patties with oil; cook at 400 °F for 8‑10 min, flipping halfway.
Cajun‑Spiced: Swap seasoned salt for 1 tsp Cajun seasoning; add minced jalapeño.
Low‑Carb: Replace flour & cornmeal with ¼ cup almond flour + 2 Tbsp grated Parmesan.

Pro Tips & Troubleshooting

Issue	Cause	Fix
Patties fall apart	Mixture too wet	Add 1‑2 Tbsp flour or chill mix 15 min
Mushy center	Heat too low	Ensure oil is shimmering before frying
Dry texture	Over‑frying or not enough mayo	Reduce cook time; add extra Tbsp mayo

Fun Food Question

Do you dunk your croquettes in ketchup or tartar sauce? Drop your sauce allegiance in the comments—let the friendly debates begin!

FAQ (Schema‑Ready)

Q1. Can I freeze salmon croquettes?
A: Yes—cool completely, flash‑freeze on a sheet, then store in a freezer bag up to 3 months. Reheat in 375 °F oven 12 minutes.

Q2. Can fresh salmon be used?
A: Absolutely. Cook, flake, and substitute equal weight for canned.

Q3. How do I keep them from falling apart?
A: Make sure the mixture isn’t too wet; chilling the patties and using a hot skillet both help binding.

Call to Action

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