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Salmon Croquettes

Salmon Croquettes are moist and savory deliciousness enclosed in a golden brown crust. Easy to make with simple ingredients. This is my Aunt B.'s recipe. Photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Cuisine: American, southern
Servings: 6 croquettes


  • 1 can (6 ounces) Skinless Boneless Pink Salmon
  • 1/4 cup cornbread crumbs
  • 1 tablespoon self-rising flour, sifted
  • 1/2 cup white onions, chopped Or chopped scallions.
  • 1 egg, beaten
  • 3-4 tablespoons evaporated milk A small can (5 fl oz) is perfect for this recipe.
  • salt to taste
  • ground black pepper to taste
  • 3 tablespoons vegetable oil for frying


  • In large bowl, combine salmon with juice, cornbread crumbs, flour, egg, 3 tablespoons of evaporated milk, salt, and black pepper to taste.
  • Stir mixture. Should be slightly smooth with lumps of cornbread crumbs. If not, add 1 more tablespoon of evaporated milk. Stir and set aside.
  • Spoon vegetable oil into a medium-sized skillet. Warm over low heat until oil is hot.
  • Make a croquette by slowly pouring 3 tablespoons of salmon mixture into hot oil. Repeat until no mixture remains. Makes about six patties.
  • Cook 3-4 minutes over low heat. Flip over and fry until golden brown.
  • Drain on paper towels. Serve hot.


VARIATION:   Use chopped scallions instead of chopped white onions.   Add 3 tablespoons of finely grated bell peppers, 1/4 teaspoon of minced garlic, and 1/4 teaspoon of smoked paprika to mixture before frying.