Crispy Pan Fried Salmon Croquettes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
