Crispy Pan-Fried Salmon Croquettes

Salmon croquettes are the ultimate comfort food—crispy on the outside, tender and flavorful on the inside. These delightful patties are incredibly versatile, whether served as a quick snack, an elegant appetizer, or the main attraction at dinner. Their crispy texture and savory, rich flavors make them a family favorite. Made from freshly baked salmon and enhanced with simple pantry ingredients like breadcrumbs, mashed potatoes, and Old Bay seasoning, these croquettes are both nostalgic and refined.

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Pair them with a tangy remoulade sauce, or get creative with your favorite dipping condiments. Perfect for any occasion, they’re also freezer-friendly, making meal prep a breeze. Read on for the detailed step-by-step process, helpful tips, and serving suggestions to help you achieve the perfect salmon croquettes every time.

Ingredients

Croquette Ingredients:

• 1 lb salmon filet (skin on or off)
• 2 Tbsp neutral oil (grapeseed, canola, or avocado), plus 1–2 cups for 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, finely chopped (about 2 Tbsp)
• ½ cup mashed potatoes (leftover or freshly made)
• ¼ cup seasoned breadcrumbs
• 1 tsp Old Bay seasoning
• 1 tsp Dijon mustard
• Fresh parsley, finely chopped (for garnish)
• 1½ cups remoulade sauce

Remoulade Sauce:

While any store-bought sauce works, making your own remoulade will elevate the dish. Common ingredients include:

• Mayonnaise
• Dijon mustard
• Lemon juice
• Garlic
• Paprika
• Pickle relish or capers

Step-by-Step Instructions

1. Prepare the Salmon

• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper and place the salmon filet on top. Drizzle with 2 Tbsp neutral oil and season with Kosher salt and black pepper.
• Bake for 15–20 minutes, or until the salmon is fully cooked and reaches an internal temperature of 130°F.
• Remove the salmon from the oven and let it cool for a few minutes. Use a fork to flake the salmon into small pieces and discard the skin. Transfer the flaked salmon to a large mixing bowl.

2. Prepare the Shallots and Garlic

• Heat 1 Tbsp butter in a small sauté pan over medium-low heat.
• Add the shallots and cook for 2–3 minutes, stirring occasionally, until translucent. Avoid browning them for a sweeter flavor.
• Add the garlic and sauté for another minute until fragrant.

3. Combine the Ingredients

• To the bowl of flaked salmon, add:
  • Cooked shallots and garlic
  • ½ cup mashed potatoes
  • ¼ cup breadcrumbs
  • 1 tsp Old Bay seasoning
  • 1 tsp Dijon mustard
• Use a spatula to thoroughly mix the ingredients until well combined. The mixture should be moist but firm enough to hold its shape.

4. Form the Croquettes

• Take about 3 tablespoons of the salmon mixture and form it into an oval-shaped patty or ball. Repeat with the remaining mixture.
• Place the formed croquettes on a parchment-lined plate or tray and refrigerate for at least 15 minutes. Chilling helps them hold their shape during frying.

5. Pan-Fry the Croquettes

• Heat neutral oil in a skillet over medium-high heat until it reaches 375°F (hot but not smoking). Ensure the oil is about ½ inch deep.
• Gently place the croquettes in the hot oil, being careful not to overcrowd the pan. Fry for 2–3 minutes per side until golden brown and crispy.
• Transfer the croquettes to a paper towel-lined plate to drain excess oil and sprinkle with Kosher salt while still hot.

6. Serve Immediately

• Garnish with freshly chopped parsley and serve with remoulade sauce or your favorite dip.

Tips for Success

1. Fresh vs. Canned Salmon:
   While this recipe calls for fresh salmon, canned salmon is a convenient substitute. If using canned salmon, drain it thoroughly and remove any visible bones.
2. Breadcrumbs:
   For extra flavor, use seasoned breadcrumbs. Panko breadcrumbs will result in a crispier texture, while regular breadcrumbs provide a softer crust.
3. Mashed Potatoes:
   Leftover mashed potatoes are ideal, but if making fresh, ensure they’re slightly firm. Overly soft potatoes can make the mixture too loose.
4. Shaping the Croquettes:
   Wet your hands with water or lightly oil them to prevent sticking while shaping the croquettes.
5. Oil Temperature:
   Use a thermometer to maintain the oil at 375°F. If it’s too hot, the croquettes will burn; too cool, and they’ll absorb excess oil and become greasy.
6. Make-Ahead:
   The croquette mixture can be prepared and stored in the refrigerator for up to 24 hours before frying.

Variations

1. Cheesy Croquettes:
   Add a handful of shredded cheddar or Parmesan cheese to the mixture for a creamy, cheesy twist.
2. Spicy Croquettes:
   Mix in a teaspoon of chili flakes or cayenne pepper for a subtle kick. Serve with a spicy sriracha mayo dip for extra heat.
3. Herb-Infused Croquettes:
   Experiment with different herbs like dill, chives, or tarragon for a unique flavor profile.
4. Gluten-Free Option:
   Replace the breadcrumbs with almond flour or gluten-free breadcrumbs.
5. Baked Croquettes:
   To make a healthier version, bake the croquettes on a parchment-lined tray at 375°F for 15–20 minutes, flipping halfway through.

Serving Suggestions

1. Appetizer:
   Serve the croquettes on a platter with a variety of dipping sauces such as remoulade, tartar sauce, or lemon aioli.
2. Main Course:
   Pair with a simple green salad and roasted vegetables for a well-rounded meal.
3. Sandwich Option:
   Place a croquette in a soft brioche bun with lettuce, tomato, and your favorite sauce for a salmon croquette sandwich.
4. Brunch:
   Serve with poached eggs and hollandaise sauce for an indulgent brunch option.

Storage and Reheating

1. Leftovers:
   • Store cooked croquettes in an airtight container in the refrigerator for up to 3 days.
   • Reheat in a skillet over medium heat until crispy and heated through.
2. Freezing:
   • Freeze uncooked croquettes on a parchment-lined baking sheet until solid.
   • Transfer to an airtight container or freezer bag and store for up to 3 months.
   • To cook, thaw in the refrigerator overnight and pan-fry as directed.

Why You’ll Love These Croquettes

• Flavorful: The combination of fresh salmon, Old Bay seasoning, and garlic creates a dish that’s rich and satisfying.
• Texture: The crispy exterior gives way to a tender, flaky interior for a delightful contrast.
• Versatile: Enjoy these croquettes as a snack, appetizer, or main course.
• Make-Ahead Friendly: Prep the mixture in advance for an easy, stress-free meal.

Final Thoughts

Crispy pan-fried salmon croquettes are a timeless dish that brings together comfort and sophistication. Their crispy, golden crust paired with the tender, flavorful filling is guaranteed to impress anyone who takes a bite. Whether you’re making them for a special occasion or a quick weeknight dinner, these croquettes are a crowd-pleaser that never fails to deliver.

Don’t forget to pair them with a tangy remoulade sauce or your favorite dip for an extra burst of flavor. With a little preparation and a few simple tips, you’ll have a dish that’s as easy to make as it is delicious.

So why wait? Grab your ingredients, heat up your skillet, and treat yourself to a plate of these irresistible salmon croquettes today!