Crispy Pan Fried Salmon Croquettes with Remoulade Sauce Recipe
These Crispy Pan Fried Salmon Croquettes deliver a deliciously golden and crunchy exterior with a tender, flavorful interior made from fresh salmon, mashed potatoes, and savory seasonings. Perfect as an appetizer or main dish, they are served with a bright remoulade sauce and fresh parsley for a satisfying meal that combines comfort with gourmet flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 croquettes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Salmon Croquettes
- 1 lb salmon filet, skin on or off
- 2 Tbsp neutral oil, such as grapeseed oil, canola oil, or avocado oil, plus 1-2 cups more for pan frying
- 1 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- 1 Tbsp unsalted butter
- 1 medium shallot, finely chopped (about 1/4 cup)
- 2 cloves garlic, roughly chopped (about 2 Tbsp)
- 1/2 cup leftover mashed potatoes (or 1 medium Russet baking potato if making fresh)
- 1/4 cup seasoned breadcrumbs
- 1 tsp Old Bay seasoning
- 1 tsp Dijon mustard
To Serve
- Fresh parsley, finely chopped
- 1 1/2 cups remoulade sauce
Instructions
- Prepare the remoulade sauce: If you have not made the remoulade sauce already, prepare it according to your favorite recipe or the linked remoulade recipe, as it pairs perfectly with the croquettes.
- Cook the salmon: Preheat your oven to 375°F (190°C). Place the salmon filet on a parchment-lined baking sheet. Drizzle with 2 tablespoons of neutral oil and season evenly with 1 teaspoon Kosher salt and 1/4 teaspoon freshly ground black pepper. Bake for 15-20 minutes until the internal temperature reaches 130°F (fully cooked). Let it cool slightly, then flake the salmon into a large mixing bowl, discarding the skin.
- Sweat the shallot and garlic: In a small pan, melt 1 tablespoon of unsalted butter over medium-low heat. Add the finely chopped shallot and cook, stirring occasionally, until translucent, about 3 minutes. Take care not to brown the shallots by adjusting the heat as needed. Add the chopped garlic and cook for an additional 1 minute, stirring constantly to develop flavor without burning.
- Form the croquette mixture: To the bowl with flaked salmon, add the 1/2 cup mashed potatoes, 1/4 cup seasoned breadcrumbs, cooked shallots and garlic, 1 teaspoon Old Bay seasoning, and 1 teaspoon Dijon mustard. Mix thoroughly with a spatula or spoon to combine evenly. Using about 3 tablespoons of mixture per croquette, shape into oval patties. Repeat until all mixture is used.
- Pan fry the croquettes: Heat enough neutral oil in a skillet (about 1/2 inch deep) over medium-high heat until it reaches approximately 375°F (190°C). Fry the croquettes in batches, cooking each side for 2-3 minutes until a deep golden brown forms, about 6-8 minutes total. Remove and place on a paper towel-lined plate or wire rack to drain excess oil. Immediately season with a sprinkle of Kosher salt while still hot.
- Serve: Garnish the croquettes with freshly chopped parsley and serve warm alongside the remoulade sauce for dipping. Enjoy immediately for best texture and flavor.
Notes
- Nutrition facts exclude the remoulade sauce.
- Make ahead: The croquette mixture can be prepared and refrigerated up to 24 hours in advance.
- Storage: Refrigerate cooked croquettes for up to 3 days.
- Freezing: Uncooked croquettes freeze well for up to 3 months. Thaw overnight in the refrigerator before pan-frying.
- Baking option: Instead of pan-frying, bake croquettes at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden brown.
