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Crispy Pan Fried Salmon Croquettes You’ll Want to Make Tonight

Delicious crispy salmon croquettes made with fresh salmon and flavorful spices. Perfect for appetizers or casual dinners!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 croquettes
Course: Appetizers
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croquette Mixture
  • 1 lb Salmon Fillet Skin can be left on or removed.
  • 2 cups Leftover Mashed Potatoes Substitute with freshly cooked Russet potatoes if needed.
  • 1 tsp Kosher Salt Essential for flavor enhancement.
  • 1 tsp Freshly Ground Black Pepper Adjust according to your taste.
  • 1 tsp Old Bay Seasoning Enhances seafood flavor.
  • 1 tbsp Dijon Mustard Yellow mustard can be used as a substitute.
  • 1 medium Shallot Finely chopped.
  • 2 cloves Garlic Roughly chopped.
  • 1 cup Seasoned Breadcrumbs Swap for gluten-free breadcrumbs if necessary.
For Sautéing
  • 2 tbsp Unsalted Butter Melted to sauté shallots.
  • 1 cup Neutral Oil Grapeseed, canola, or avocado oil are good choices.
For Serving
  • 2 tbsp Fresh Parsley As a garnish.
  • 1 cup Remoulade Sauce Can swap for tartare sauce or garlic aioli.

Equipment

  • Skillet
  • Baking Sheet
  • Mixing Bowl
  • Measuring cups

Method
 

Step-by-Step Instructions
  1. Prepare the remoulade sauce by combining mayonnaise, Dijon mustard, chopped capers, fresh herbs, and a squeeze of lemon juice in a bowl. Stir well and refrigerate.
  2. Preheat oven to 375°F (190°C). Place salmon on a parchment-lined baking sheet, drizzle with neutral oil, and season with salt and pepper. Bake for 15-20 minutes until it easily flakes.
  3. Melt butter in a medium skillet over medium heat. Sauté shallots until translucent, about 3 minutes. Add garlic and sauté for an additional minute.
  4. In a large bowl, combine flaked salmon, mashed potatoes, breadcrumbs, sautéed shallots, Old Bay seasoning, and Dijon mustard. Mix until just combined and form into oval-shaped croquettes.
  5. Heat oil in a large skillet over medium heat to 375°F (190°C). Fry croquettes for 2-3 minutes on each side until golden brown. Transfer to a paper towel-lined plate and season with salt.
  6. Serve hot on a platter, garnished with parsley. Enjoy with the prepared remoulade sauce.

Nutrition

Serving: 1croquetteCalories: 210kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg

Notes

Use a ¼ cup measuring cup for uniform croquette sizes. Consider adding an egg for binding if needed. Ensure oil is hot before frying to avoid sogginess. Refrigerate leftovers for up to 3 days or freeze uncooked croquettes for up to 3 months.

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