Can I use fresh salmon instead of canned?

Yes. Use about 2 cups of cooked, flaked salmon and season a little more assertively, since canned salmon brings its own salt.

Why do my croquettes fall apart?

The mixture is usually too wet or the patties were flipped too early. Add a spoon more cracker crumbs and let each side brown fully before turning.

Main Dishes

Southern Salmon Croquettes

Crisp outside and tender inside, old-fashioned salmon croquettes turn simple pantry staples into an easy meal with generations of familiarity at Black American tables.

Jump to Recipe

Prep time

10 min

Cook time

12 min

Total time

22 min

Servings

4 · Approximately 8 small patties

Ingredients

1 can (14–15 ounces) salmon, drained and flaked
1 large egg, lightly beaten
⅓ cup finely crushed saltine crackers
¼ cup finely chopped onion
2 tablespoons milk
1 tablespoon lemon juice
½ teaspoon black pepper
2 tablespoons butter or neutral cooking oil, plus more as needed

Instructions

1
Drain salmon and remove skin or bones if desired.
2
Combine salmon, egg, cracker crumbs, onion, milk, lemon juice and pepper.
3
Mix gently until mixture holds together.
4
Shape into approximately 8 small patties.
5
Heat butter or oil in a large skillet over medium heat.
6
Cook 3–4 minutes per side until golden and heated through.
7
Serve warm.

Heritage Kitchen Tips

If mixture feels too wet, add another tablespoon of cracker crumbs. If too dry, add a splash of milk.
Press the patties evenly so they brown all the way across.