Salmon Croquettes Cornmeal Style

"I have prepared these 3 ways: Fried, browned, and oven baked (baked add 15 more minutes to passive cooking). This is the Southern twist as I don't know any other way. If you ask DH what he's hungry for, he'll ALWAYS ask for these."
photo by Veda S. photo by Veda S.
photo by Veda S.
photo by goldieleflore photo by goldieleflore
Ready In:




  • Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
  • In a medium bowl, add salmon and the next 9 ingredients and mix well.
  • If you're pan browning or baking, form 8 patties (flying saucer shape).
  • If you're frying, form 8-10 round balls.
  • Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
  • PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.
  • BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
  • FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.
  • Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.

Questions & Replies

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  1. These were so GOOD! I will be making these again for sure.
    • Review photo by goldieleflore
  2. I baked these last night for dinner and we really enjoyed them. I omitted the salt altogether and threw in some dried dill just for fun. They held together well and got reasonably browned during baking. Thanks for posting your recipe; a nice change from frying.
  3. This was a really good way to make salmon patties. I chose to bake them in the oven. Patties is the only way that I will eat salmon. My son liked it this way also.
  4. I baked the patties and enjoyed them with sweet chili sauce. I used cajun seasoning as the seasoning salt.
  5. This recipe raises the bar on salmon patties. These were very good! The only thing I would suggest is reducing the amount of seasoning salt to 1/2 tsp. My son and I loved them, and I will definitely make them again. Thanks for the posting!


<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat &amp; potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
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