Description
These Crispy Pan Fried Salmon Croquettes are a delightful way to enjoy fresh salmon with a golden crust and a flavorful, tender inside. Made with mashed potatoes, seasoned breadcrumbs, and aromatic shallots and garlic, these croquettes are pan-fried to perfection and served with a tangy remoulade sauce for an irresistible appetizer or meal.
Ingredients
Main Ingredients
- 1 lb salmon filet, skin on or off
- 2 Tbsp neutral oil (grapeseed, canola, or avocado), plus 1-2 cups for pan frying
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp unsalted butter
- 1 medium shallot, finely chopped (about ¼ cup)
- 2 cloves garlic, roughly chopped (about 2 Tbsp)
- ½ cup leftover mashed potatoes (or 1 medium Russet baking potato if making fresh)
- ¼ cup seasoned breadcrumbs
- 1 tsp Old Bay seasoning
- 1 tsp Dijon mustard
- Fresh parsley, finely chopped, for serving
- 1½ cups remoulade sauce
Instructions
- Make the remoulade sauce: Prepare the remoulade sauce in advance or use a pre-made recipe. This tangy sauce perfectly complements the salmon croquettes.
- Cook the salmon: Preheat oven to 375°F (190°C). Place the salmon on a parchment-lined baking sheet and drizzle with 2 Tbsp of neutral oil. Season with 1 tsp Kosher salt and ¼ tsp black pepper. Bake for 15-20 minutes until the salmon reaches an internal temperature of 130°F and is fully cooked. Let it cool slightly, then flake the salmon into a large mixing bowl and discard the skin.
- Sweat the shallots: Melt 1 Tbsp unsalted butter in a small pan over medium-low heat. Add the finely chopped shallot and cook, stirring occasionally, until translucent (about 3 minutes), avoiding browning. Add the chopped garlic and cook for 1 additional minute.
- Form the croquettes: To the flaked salmon, add ½ cup mashed potatoes, ¼ cup seasoned breadcrumbs, the sautéed shallots and garlic, 1 tsp Old Bay seasoning, and 1 tsp Dijon mustard. Mix thoroughly with a spatula or spoon. Scoop about 3 tablespoons of the mixture and shape into oval croquettes. Repeat until all the mixture is formed.
- Pan fry the croquettes: Heat enough oil in a pan to cover about ½-inch depth over medium-high heat until it reaches 375°F (190°C). Fry the croquettes for 2-3 minutes on each side until golden brown and crispy, about 6-8 minutes total. Remove and drain on paper towels or a wire rack. Immediately season with a pinch of Kosher salt. Serve warm garnished with fresh parsley and remoulade sauce.
Notes
- Nutrition facts exclude remoulade sauce.
- Make ahead: Prepare croquette mixture up to 24 hours in advance; store refrigerated.
- Storage: Cooked croquettes refrigerate up to 3 days.
- Freezing: Freeze uncooked croquettes up to 3 months; thaw overnight before pan-frying.
- Baking option: Bake croquettes at 375°F (190°C) for 15–20 minutes, flipping halfway, until golden brown for a lighter cooking method.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Pan Frying
- Cuisine: American
