Recipe: Salmon Croquettes with Cheddar Grits
This salmon croquettes with cheddar grits recipe is a satisfying meal full of Southern comfort. Made with fresh salmon, herbs, and breadcrumbs, the croquettes are pan-fried to golden perfection. Paired with cheesy, buttery grits, this dish offers the perfect balance of savory and creamy textures. Whether you’re looking for a comforting dinner or a unique twist on a seafood classic, this easy-to-make recipe is sure to become a family favorite.
It’s perfect for any night of the week!
Ingredients
Grits
- 1 cup Quaker Oats Old Fashioned Grits
- 2 cups water
- 2 tsp chicken base
- 1/2 cup heavy whipping cream
- 1 cup milk (regular or 2%)
- 1/4 cup butter
- 1 cup shredded cheddar cheese
Cajun Cream Sauce
- 4 tbsp butter
- 1/2 cup diced onion or 1 teaspoon of onion powder
- 1/2 cup diced red or green bell pepper
- 1 tbsp minced garlic
- 3 minced sundried tomatoes
- 2 tsp chicken base or bouillon
- 1 1/2 tsp cajun seasoning (no salt)
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp dried fennel
- 1 cup heavy whipping cream
- 2 cups milk (regular or 2%)
- crushed red pepper flakes and diced green onions (optional)
Salmon Croquettes
- 1 tbsp cajun seasoning
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1/4 tsp cayenne pepper
- 1 tbsp lemon pepper
- 1/4 cup parsley
- 2-3 lbs salmon
- 1/2 cup diced green, red, or orange bell pepper
- 1/2 cup diced onions OR 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1/4 cup minced fresh parsley
- 1/3 cup mayo
- 3 large eggs
- 1 cup bread crumbs
- 2 cup panko bread crumbs
- 4 tbsp butter (divided)
- 4 tbsp olive oil
Instructions
Grits
- In a large saucepan, add water, chicken base, cream, milk, and butter. Bring to a boil.
- Slowly stir in the grits. Reduce heat to medium-low. Cover and cook for 12 - 14 minutes or until thicken.
- Occasionally stir grits to prevent sticking and clumping. The grits should be nice and smooth. If clumping does occur, use a whisk to stir and remove the clumps. If it's too thick, add a little milk.
- Stir in cheese until melted. Turn off the stove. Set grits aside and keep warm.
Cajun Cream Sauce
- On medium-low, add butter and sauté minced garlic, bell pepper, sundried tomatoes, and onions. Sauté for 5 minutes.
- Stir in cajun seasoning, garlic powder, Italian seasoning, paprika, and fennel.
- Pour in heavy whipping cream and milk and whisk.
- On medium heat, simmer for approximately 5-8 minutes or until sauce thickens.
Salmon Croquettes
- Preheat oven to 425℉ degrees.
- In a small bowl, mix all seasonings together.
- If salmon has skin, remove. Rinse salmon and pat dry.
- Place salmon on pan and coat both sides with olive oil.
- Season salmon with seasoning blend, rub into salmon on both sides. IMPORTANT - All seasoning may not be used, but add enough for your taste.
- Bake uncovered for 25 minutes.
- Remove from oven and cool for 10 minutes.
- Place salmon in a large bowl and flake salmon with a fork.
- On medium, heat a large skillet with 1 tbsp of olive oil, and 1 tbsp of butter. Add diced onion and bell pepper for about 5 minutes. Remove from heat.
- Add sautéed vegetables to mixing bowl with salmon. Next mix in eggs, mayo, Worcestershire sauce, bread crumbs and parsley.
- In a large mixing bowl, combine cooled flaked salmon, sautéed onion and bell peppers, both bread crumbs, eggs, mayo, Worcestershire sauce, and parsley. Stir to combine then form 8-10 medium patties. Place on a cookie sheet.
- On medium heat, in a skillet, heat 1 tbsp oil and 1 tbsp butter. Add half of the salmon cakes and sauté for 4-5 mins on each side until golden brown. Remove to a paper-towel lined plate. Add remaining 1 Tbsp oil and 1 Tbsp butter and repeat cooking remaining salmon cakes.
- When ready to plate, add grits, cajun cream sauce and then salmon. Top with more cajun cream sauce.
