Crispy Pan Fried Salmon Croquettes Recipe

Introduction

These crispy pan-fried salmon croquettes make a delicious and satisfying meal or appetizer. Made with tender salmon, mashed potatoes, and a flavorful blend of spices, they’re perfect served with a tangy remoulade sauce. Quick to prepare and beautifully golden, they’re sure to impress any seafood lover.

Ingredients

• 1 lb salmon filet (skin on or off)
• 2 Tbsp neutral oil (grapeseed, canola, or avocado), plus 1-2 cups more 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

1. Step 1: Prepare the remoulade sauce if you haven’t already by following your favorite recipe.
2. Step 2: Preheat the oven to 375°F. Place the salmon on a parchment-lined baking sheet and drizzle with 2 tablespoons of neutral oil. Season with 1 teaspoon Kosher salt and ¼ teaspoon black pepper. Bake for 15-20 minutes, or until the internal temperature reaches 130°F. Let cool slightly, then flake the salmon into a large mixing bowl, discarding the skin.
3. Step 3: In a small pan, melt 1 tablespoon butter over medium-low heat. Add the chopped shallot and cook until translucent, about 3 minutes, stirring occasionally. Add chopped garlic and cook for 1 more minute, making sure the shallots do not brown.
4. Step 4: To the flaked salmon, add the mashed potatoes, seasoned breadcrumbs, cooked shallots and garlic, Old Bay seasoning, and Dijon mustard. Mix well using a spatula or spoon. Scoop about 3 tablespoons of the mixture and shape into an oval croquette. Repeat with the remaining mixture.
5. Step 5: Heat enough neutral oil in a pan to reach about ½ inch depth over medium-high heat until it reaches around 375°F. Fry the croquettes for 2-3 minutes on each side until golden brown and crispy, approximately 6-8 minutes total. Drain on paper towels or a wire rack and immediately sprinkle with Kosher salt.
6. Step 6: Serve the croquettes hot, garnished with chopped fresh parsley and a side of remoulade sauce.

Tips & Variations

• If you don’t have leftover mashed potatoes, bake a Russet potato and mash it with a little butter and milk for best results.
• Use panko breadcrumbs for extra crispiness in the croquettes.
• Adjust Old Bay seasoning to taste or substitute with your favorite seafood seasoning blend.
• For a lighter version, bake the formed croquettes on a greased baking sheet at 400°F for 15-20 minutes, flipping halfway through.

Storage

Store cooked croquettes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain crispiness, or warm in a 350°F oven. Avoid microwaving as it can make them soggy. Leftover remoulade sauce can be refrigerated separately for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned salmon instead of fresh?

Yes, you can substitute canned salmon for fresh. Drain it well and flake before mixing with the other ingredients. The texture will be slightly different but still delicious.

What if I don’t have remoulade sauce?

If you don’t have remoulade sauce, tartar sauce or a simple aioli with lemon juice and herbs make excellent alternatives to accompany the croquettes.

Crispy Pan Fried Salmon Croquettes Recipe

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★★★★★

4.6 from 97 reviews

Crispy Pan Fried Salmon Croquettes are a delightful seafood dish featuring tender salmon mixed with mashed potatoes, seasoned breadcrumbs, and aromatic shallots, then pan-fried to golden perfection. Served with a fresh parsley garnish and tangy remoulade sauce, these croquettes make for an elegant appetizer or main course that combines crispy texture with rich, savory flavors.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8–10 croquettes 1x
• Category: Appetizer
• Method: Pan Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb salmon filet (skin on or off)
• 2 Tbsp neutral oil (such as grapeseed, canola, or avocado oil, plus about 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 ¼ cup)
• 2 cloves garlic, roughly chopped (about 2 Tbsp)
• 1/2 cup leftover mashed potatoes (if making fresh, use 1 medium Russet baking potato)
• 1/4 cup seasoned breadcrumbs
• 1 tsp Old Bay seasoning
• 1 tsp Dijon mustard
• Fresh parsley, finely chopped (for serving)
• 1½ cups remoulade sauce

Instructions

1. Make the remoulade sauce: Prepare the remoulade sauce according to your preferred recipe or use the recommended one if available. This tangy and flavorful sauce will accompany the croquettes beautifully.
2. Cook the salmon: Preheat the oven to 375°F. Place the salmon filet on a parchment-lined baking sheet, drizzle with 2 tablespoons of neutral oil, and season with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Bake for 15-20 minutes until the internal temperature reaches 130°F, ensuring the salmon is fully cooked. Let it cool slightly, then flake the salmon into a large mixing bowl, discarding the skin.
3. Sweat the shallot: In a small pan, melt 1 tablespoon unsalted butter over medium-low heat. Add finely chopped shallots and cook, stirring occasionally, until translucent and soft without browning, about 3 minutes. Add the minced garlic, stir, and cook for an additional minute. Remove from heat.
4. Form the croquettes: To the bowl with flaked salmon, add half a cup of mashed potatoes, ¼ cup seasoned breadcrumbs, the cooked shallot and garlic, 1 teaspoon Old Bay seasoning, and 1 teaspoon Dijon mustard. Mix thoroughly with a spatula or spoon until combined evenly. Take about 3 tablespoons of the mixture and shape it into an oval croquette. Repeat the process to form the remaining croquettes.
5. Pan fry the croquettes: Heat enough neutral oil in a pan to fill about ½ inch depth over medium-high heat until the oil reaches approximately 375°F. Carefully add the croquettes, frying for 2-3 minutes per side, until they are golden brown and crispy all over (about 6-8 minutes total). Transfer croquettes to a paper towel-lined plate or wire rack and sprinkle immediately with kosher salt. Serve hot topped with finely chopped fresh parsley and alongside the remoulade sauce.

Notes

• Ensure the salmon is fully cooked to 130°F internally for safe consumption.
• Use leftover mashed potatoes for best texture or freshly made mashed potatoes from a Russet baking potato if unavailable.
• Adjust the oil temperature carefully while pan-frying to avoid croquettes absorbing too much oil or burning.
• Seasoned breadcrumbs can be replaced with homemade breadcrumbs mixed with herbs and spices for extra flavor.
• The remoulade sauce adds a fresh, tangy contrast; consider making it fresh for best results.

Keywords: salmon croquettes, pan fried salmon, crispy croquettes, seafood appetizer, remoulade sauce, easy salmon recipes