Southern-Style Salmon Croquettes Recipe

Salmon croquettes have been a staple in Southern kitchens for generations, offering a delicious, budget-friendly dish that’s quick and easy to prepare. Often made with simple pantry staples, this dish has become a go-to recipe for families looking to stretch their ingredients without sacrificing flavor. Whether served for breakfast, lunch, or dinner, salmon croquettes are guaranteed crowd-pleasers, offering crispy golden bites with tender, flavorful centers.

Traditionally made with canned salmon, eggs, breadcrumbs, and a handful of seasonings, these croquettes combine rich, savory flavors with just the right amount of texture. They're pan-fried to perfection, creating a crisp outer crust while keeping the inside moist and packed with flavor. Southern cooks have long embraced this dish for its versatility—it can be dressed up for special occasions or kept simple for a cozy family meal. Pair them with a side of grits, coleslaw, or fresh greens to round out the meal.

INGREDIENTS

• 1 lb salmon meat - canned
• 1 1/2 cup panko bread crumbs
• 1/4 cup minced parsley
• 1/2 cup mayo
• 1 large egg
• 1/4 cup Chilau Original flavor base
• 2 tablespoon butter
• 1 tsp Chilau Garlic Pepper
• 2 Tsp Lemon Juice

Remoulade Sauce

• 1 Cup Mayo
• 1/2 Cup Chilau Flavor Base (Use Boil Bomb for more heat)
• 1/4 Cup Yellow Mustard
• 1 Tsp Prepared Horseradish

PREPARATION

1. Drain the salmon from can and set aside
2. In a small bowl, whisk the egg, mayo, Chilau, Garlic Pepper seasoning and lemon juice.
3. Add the salmon, bread crumbs and parsley and mix gently until well combined.
4. Shape the into 6 cakes about 1 inch thick.
5. Cover with plastic wrap and refrigerate for 1 to 3 hours.
6. In a nonstick skillet or cast iron pan, heat cooking oil, just enough to cover bottom of pan over medium high heat.
7. Cook patties until the edges reach golden brown then Flip the cakes and repeat. Serve as is with the option to create a slider or along side some creamy grits.