Crispy Pan Fried Salmon Croquettes with Remoulade Sauce Recipe
These Crispy Pan Fried Salmon Croquettes combine tender, flaky salmon with creamy mashed potatoes and flavorful seasonings, perfectly pan-fried to a golden crisp. Served with fresh parsley and tangy remoulade sauce, they make an irresistible appetizer or light meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 croquettes, serving 3-4 people
- Category: Appetizer
- Method: Pan Frying
- Cuisine: American
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
- 1/4 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)
- 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
- Fresh parsley, finely chopped (for serving)
- 1½ cups remoulade sauce (for serving)
Instructions
- Make the remoulade sauce: Prepare the remoulade sauce ahead of time according to your favorite recipe or use a pre-made version to accompany the croquettes.
- Cook the salmon: Preheat the oven to 375°F (190°C). Place the salmon on a parchment-lined baking sheet and drizzle with 2 Tbsp neutral oil. Season with 1 tsp Kosher salt and ¼ tsp black pepper. Bake for 15-20 minutes until the internal temperature reaches 130°F ensuring the fish is fully cooked. Let cool slightly, then flake the salmon into a large mixing bowl, discarding the skin.
- Sweat the shallot: In a small pan, melt 1 Tbsp unsalted butter over medium-low heat. Add the chopped shallot and cook, stirring occasionally, until translucent (about 3 minutes), being careful not to brown. Add the garlic, stir, and cook for an additional 1 minute.
- Form the croquettes: To the flaked salmon bowl, add the mashed potatoes, seasoned breadcrumbs, shallots and garlic mixture, Old Bay seasoning, and Dijon mustard. Mix well with a spatula until fully combined. Portion about 3 tablespoons of mixture per croquette and shape into oval patties. Repeat until all mixture is used.
- Pan fry the croquettes: Heat enough neutral oil in a pan to cover about ½-inch depth over medium-high heat to 375°F (190°C). Carefully place the croquettes into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy on all sides (about 6-8 minutes total). Transfer them to a paper towel-lined plate or wire rack and immediately sprinkle with a pinch of Kosher salt.
- Serve: Serve the crispy salmon croquettes hot, garnished with chopped fresh parsley and accompanied by remoulade sauce.
Notes
- Nutrition facts exclude remoulade sauce.
- Make ahead: Prepare croquette mixture up to 24 hours in advance and refrigerate until ready to cook.
- Storage: Cooked croquettes can be refrigerated for up to 3 days.
- Freezing: Freeze uncooked croquettes for up to 3 months; thaw overnight before pan-frying.
- Baking option: Instead of frying, bake croquettes at 375°F (190°C) for 15–20 minutes, flipping halfway through cooking until golden brown.
