Southern salmon croquettes are crisp on the outside, tender inside, and especially satisfying beside soft scrambled eggs.
The key is using just enough binder to hold the patties together while keeping the salmon texture distinct.
What You’ll Need Before You Start
- Mixing bowl
- Large skillet
- Nonstick skillet for eggs
- Spatula
- Whisk
- Paper towels or wire rack
ShiMuv Recipe
Ingredients
- 2 cans (14–15 ounces each) salmon, drained and flaked
- 1 large egg
- ½ cup fine breadcrumbs or crushed crackers
- ¼ cup finely diced onion
- 2 tablespoons chopped parsley
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons neutral oil
- 6 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
How to Make It
- Prepare the salmon. Drain salmon very well, remove any unwanted skin or large bones, and flake into a bowl.
- Mix the croquettes. Add egg, crumbs, onion, parsley, Dijon, paprika, garlic powder, salt, and pepper. Mix just until the mixture holds together.
- Shape and rest. Form 8 small patties and let them rest 10 minutes so the crumbs absorb moisture and the cakes firm up.
- Heat the skillet. Warm oil over medium heat until shimmering but not smoking.
- Brown the croquettes. Cook 3–4 minutes per side until deep golden and heated through. Transfer to a rack or paper towels.
- Whisk the eggs. Beat eggs with milk and a small pinch of salt until the whites and yolks are fully blended.
- Scramble gently. Melt butter over medium-low heat and cook the eggs slowly, folding broad curds until just set and still moist.
- Serve. Plate croquettes with scrambled eggs and finish with parsley, black pepper, or hot sauce.
Recipe tip: If the croquette mixture feels too wet to shape, add breadcrumbs one tablespoon at a time rather than overpacking it with filler.
Food safety: Heat canned salmon croquettes until steaming hot throughout and cook eggs until set for the safest preparation.
From Recipe to Content
Turn the Recipe Into a Simple Food Story
- Open on the crisp croquette crust beside soft eggs.
- Show the salmon mixture holding together in the bowl.
- Capture patties hitting the hot skillet.
- Film a golden croquette flip.
- End with a fork breaking one open beside the eggs.
TRY THIS IN SHIMUV
Create this recipe as a short food video
Open the editable prompt and finished example image in ShiMuv, then review or customize everything before generation.
Create a short food video showing how to make Southern salmon croquettes with scrambled eggs. Open on crisp salmon croquettes beside soft scrambled eggs. Show salmon being flaked and mixed with onion, egg, crumbs, and seasoning, patties shaped gently, croquettes browning in a skillet, eggs whisked and folded slowly over low heat, and the finished breakfast plated with herbs and hot sauce.Opens with this prompt and finished example image ready to review. Nothing generates or spends credits until you confirm.
