Southern Salmon Croquettes

When your taste buds are craving something crispy and tender, this Salmon Croquette Recipe needs to be put on your menu. This is one hearty meal that is oh-so-full of flavor!

two salmon croquettes on a small white serving plate


Salmon Croquettes are a southern classic. Full of salmon, peppers, onions and seasoning, this versatile dish is sure to be loved by all! This is a great recipe for busy weeknights, but fancy enough for holidays and special events.

What are Salmon Croquettes?

Some might even refer to them as salmon cakes or a salmon patty, like a crab cake, but with salmon! A salmon burger, but without the bun.

Like crab cakes, seasoning is everything for the Salmon Croquette recipe. This recipe uses a blend of garlic, cilantro (my secret ingredient!), seasoned salt and Worcestershire sauce and is then pan fried for a nice brown crisp.

close up of pan fried salmon croquette with parsley garnish

Salmon croquettes can be served as an entree, side dish or appetizer. If serving as an appetizer, I suggest making them slightly smaller in size.

salmon croquette with white creamy sauce on top

Salmon patties are also great with your favorite dipping sauce. There are many homemade sauce options available, but here are some of my favorites:

  • Use this Sriracha Sour Cream Sauce for zest and tang.
  • Homemade Tartar Sauce is another option for this beautiful salmon creation.
  • Add fresh lemon juice with wedges or slices.
  • If you have kids, ketchup is probably a viable option as a dip for these Salmon Croquettes.
  • And of course, Spicy Cocktail Sauce or remoulade are always an option.
  • Plain Greek yogurt is also a great and healthier option.
stack of southern salmon croquettes with lemon slices

Simple Ingredients

The ingredients for this salmon croquettes recipe are pretty simple and some are easily omitted or swapped.

  • All-purpose flour– Or other flour alternative to make them gluten-free.
  • Yellow Cornmeal- I like the texture of yellow cornmeal, but white cornmeal or even cracker crumbs, like saltine crackers or club crackers, can be used. I highly recommend giving them a quick whirl in the food processor for a fine crumb.
  • Canned salmon- Fresh salmon and leftovers can also be used, it just needs to be cooked. Farm raised can be a tad fattier compared to wild salmon fillets and may require more binder (flour or cornmeal).
  • Veggies– Red bell pepper and sweet onion- but feel free to use red onion, yellow pepper or green pepper. As long as they are finely minced to blend into the mixture, it is fine. Carrots and celery are also welcome.
  • Large Egg– To help it all bind together.
  • Worcestershire sauce– For complexity and depth of flavor, a little goes a long way.
  • Seasoned salt– Using a seasoned salt adds a little more of a flavor profile than just salt, although that is totally acceptable. Use a coarse kosher salt if going the plain route. Old Bay seasoning is another option for some east coast flare.
  • Ground black pepper– Freshly grinding packs the most punch. For a less peppery route, opt for ground white pepper.
  • Garlic powder– More subtle than fresh garlic, but still complements. Onion powder can also be swapped.
  • Mayonnaise– Another binder. I’ve tried this with sour cream and plain Greek yogurt and while both give a nice tang, they create a fragile product since they don’t have egg to help bind.
  • Cilantro– Our secret ingredient- this gives unexpected flavor and oodles of it. If someone doesn’t care for cilantro, omit it or use flat parsley (Italian Parsley) or other fresh herbs like rosemary, thyme or fresh dill.
  • Oil for frying – Our original recipe, and many others, call for olive oil to pan fry, but this has a lower smoke point that other neutral oils like canola, peanut or vegetable oil.
two salmon croquettes on a small white serving plate topped with white sauce

Add crushed red pepper flakes or diced jalapenos for more heat and great flavor. A dab of Dijon mustard adds acidity and grated lemon zest, brightness.

How to Cook Salmon Croquettes

Are you ready to jump to the recipe for fried salmon patties and start the process of cooking this delicious meal for your family?

  1. Gather Ingredients. Gather all the ingredients for the salmon mixture. I like to measure my ingredients out beforehand, that way everything is ready and all I have to do is dump into bowls.
  2. Mix Dry Ingredients. In a large bowl, whisk together the flour and cornmeal so it is evenly combined and you will avoid overmixing when the wet ingredients are added.
  3. Make Salmon Cake Mixture. Add the bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro, and egg. You will want to mix until well combined.
  1. Form Patties. From there, you can shape into about 6-8 patties. Heat oil in a large skillet over medium-high heat.
  2. Cook. Once the skillet is hot, go ahead and cook the patties for 2-3 minutes on each side, or until they are a golden brown color. They will be fragile, so using a fish spatula is best for the delicate nature.
  1. Serve. Remove them to a paper towel lined plate or a warm oven until you are ready to serve. Serve the salmon croquettes while they are warm and don’t forget your favorite sauce!

Salmon cakes can be made year-round. Because salmon is such an affordable protein, you may find that you really enjoy cooking with it. Let us know what you think of this recipe.

browned salmon croquettes in a white cast iron skillet

Can I u=Use Fresh Salmon?

You can use canned salmon or fresh salmon, the choice is yours. I’ve made this recipe with both types and they have both turned out delicious.

If you use fresh salmon, make sure to cook it before you add it to the recipe. Baking it for 10-15 minutes at 350°F should do the trick. Make sure the fibers easily separate with a fork and you are ready to go!

bite taken out of salmon cakes with sauce

Make it a Meal

They are super versatile, so basically anything goes, but here are my favorites.

serving plate of salmon croquettes with dipping sauce

Storage & Freezing Instructions

Can I Freeze Salmon Cakes?

You can! Make sure they are cooked so they hold together better. Wrap them individually in freezer paper, aluminum foil or plastic wrap. They can stay frozen for up to 6 months.

Can I make salmon cakes ahead of time?

Yep. Either form them and place them in the fridge until you are ready to cook or you can cook them and reheat when ready to serve. Leftover salmon cakes can be stored in an airtight container for up to 3 days.

I suggest reheating them in a skillet over medium heat or for 2-3 minutes in an Air Fryer. My husband would even argue that they are better the next day.

stack of salmon cakes with lemon slices

More Salmon Recipes

Salmon is one of our favorites for weeknight meals- it takes little prep and cooks super quick.

overhead of salmon poke bowl with chopsticks

Salmon Poke Bowls

Celebrate Fish Fridays with this irresistible Salmon Poke Bowl recipe. This Hawaiian-inspired dinner is the perfect healthy meal for two!
See The Recipe!
Fork cutting into pesto salmon

Pesto Salmon

This Pesto Salmon recipe is the best way to make baked salmon. With only 5 ingredients including Greek yogurt and homemade pesto, it will be your new favorite.
See The Recipe!
overhead view of mushroom asiago chicken

Asiago Mushroom Salmon

This Asiago Mushroom Salmon is one of my favorite pan fried salmon recipes! You only need 10 minutes to make this easy weeknight meal!
See The Recipe!
stack of salmon patties
salmon pattie with white creamy sauce on top

Salmon Croquettes Recipe

4.22 from 989 votes
Salmon Croquettes are a southern classic! Full of salmon, peppers, onions and seasoning, this versatile dish is sure to be loved by all!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8



  • In a large bowl whisk together flour and cornmeal.
  • Add salmon, bell peppers, sweet onion, seasonings, Worcestershire sauce, mayonnaise, cilantro and egg. Mix until well combined.
  • Shape into about 6-8 patties. Heat oil in large skillet over medium high heat.
  • Once skillet is hot cook patties for 2-3 minutes on each side or until they are a golden brown color.
  • Serve immediately with your favorite dipping sauce.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings!



Calories: 186 kcal, Carbohydrates: 12 g, Protein: 15 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 68 mg, Sodium: 410 mg, Potassium: 258 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 564 IU, Vitamin C: 20 mg, Calcium: 156 mg, Iron: 1 mg
Calories: 186
Course: Appetizer
Cuisine: American
Keyword: salmon cakes, salmon croquettes, salmon patties
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

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overhead of salmon croquettes on a serving platter with sauce
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Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

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4.22 from 989 votes (862 ratings without comment)

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Recipe Rating

Questions and Reviews

  1. 5 stars
    I had not made salmon croquettes in years. This recipe was so easy. My husband loved it. The addition of the red pepper and cilantro gave it extra flavor.

    1. Yep- I’d probably dial it back to 2 tablespoons. You want the creaminess, but are losing the binding agent of the mayo. The recipe already has egg, so you don’t need to add more. They might be slightly more fragile, but have a little tang from the acidity of the yogurt. Enjoy and let us know how they turn out!

  2. 5 stars
    Super easy and very tasty. Have never used canned salmon before and was not disappointed. Will definitely be making again.

  3. 5 stars
    I made the croquettes this afternoon
    I just love them. I did not have fresh cilantro so I mixed half fresh parsley and dried cilantro in my mix
    I used canned salmon and omitted the juice and skin. My can is only half of the initial recipe so I only used half of all the ingredients
    Had I used the juice it would have been too mushy and no consistency to attempt a patty
    Thank you for this recipe and hope more will try it

  4. Your recipe sounds delish !!!
    Aad would definitely put it on my menu , my only concern is if instead of frying them , can I make them in the oven ? And if yes what temp. and for how long .
    Thank you in advance 🌺

    1. Thank you, Georgia! I have never baked them and you’ll lose the flavor that comes from browning them, but it is possible. I’d start at 350°F for about 12-15 minutes. Maybe broil both sides for a little char/brown.

  5. I cook fresh salmon often, but never have used canned. I loved the extra bit of time not having to cook the salmon first, so I went to buy canned salmon…… which do you suggest ? Red, pink or ? thank you

    1. To be 100% honest, this is the only recipe I don’t use fresh salmon in and we eat it pretty frequently as well. I use pink, but red will totally work.

  6. 5 stars
    I don’t usually come back to a blog and post my review of the recipe. I just grab the recipe and run! But I had to this time because these were SO FREAKIN’ GOOD! If salmon cakes are on the menu of a restaurant I always order them. Now, I don’t think I’ll find them as good as these in a restaurant. I have actually used several recipes over the years for salmon cakes but this tops them all. I made the tartar sauce linked above as well – so good! I am so glad I doubled the recipe. I’m actually at work now eating the leftovers! 😉

    1. Wow! Liz, you made my day! Thank you so much and I am so glad you enjoyed them. Have a lovely day <3

  7. 5 stars
    This was so tasty! I think I made it better than my mom when she would make it for us as kids. Far as the seasonings I used Weber N’orleans Cajun seasoning as well as Slap Ya Mama hot cajun seasoning. Thank you!!!!