Irresistibly Crispy Pan Fried Salmon Croquettes You’ll Adore
These Crispy Pan Fried Salmon Croquettes blend fresh or canned salmon with creamy mashed potatoes for a delicious, easy weeknight meal.
Equipment
- skillet
- Mixing bowl
- Baking sheet
Ingredients
For the Croquettes
- 1 lb Salmon Fillet Fresh is preferred
- 1/2 cup Neutral Oil For frying
- 1 tsp Kosher Salt Adjust to taste
- 1/2 tsp Black Pepper Freshly ground
- 2 tbsp Unsalted Butter For richness
- 1 medium Shallot Finely chopped
- 2 cloves Garlic Minced
- 2 cups Mashed Potatoes Leftover preferred
- 1 cup Seasoned Breadcrumbs Panko recommended
- 1 tbsp Old Bay Seasoning Or Cajun seasoning
- 1 tbsp Dijon Mustard For tang
- 1/4 cup Fresh Parsley For garnish
For the Remoulade
- 1/2 cup Mayonnaise Or Greek yogurt
- 1 tbsp Lemon Juice Fresh
- 1 tbsp Capers Optional
- 2 tbsp Fresh Herbs (Dill or Parsley) Or dried
Instructions
Preparation
- In a bowl, combine the mayonnaise, Dijon mustard, lemon juice, capers, and fresh herbs. Mix until creamy, then cover and refrigerate.
- Preheat your oven to 375°F (190°C). Place the salmon fillet on a parchment-lined baking sheet and bake for 15-20 minutes until it flakes easily.
- In a skillet over medium-low heat, melt the unsalted butter. Add the finely chopped shallots and sauté until translucent, then add minced garlic and cook for another minute.
- In a large bowl, mix the flaked salmon, mashed potatoes, seasoned breadcrumbs, sautéed shallots, garlic, Old Bay seasoning, and Dijon mustard. Shape into croquettes.
- Heat neutral oil in a skillet to 375°F (190°C). Fry croquettes for 2-3 minutes on each side until golden brown. Drain on paper towels and sprinkle with kosher salt.
Notes
Serve with a fresh salad or extra remoulade for dipping. Adjust seasoning as needed.