Crispy Pan Fried Salmon Croquettes (with Fresh Salmon)
Crispy pan fried Salmon Croquettes are an easy-to-make and delicious appetizer, snack, or main course. Made with freshly baked salmon fillet and leftover mashed potatoes, the croquettes are seasoned with shallots, garlic, Old Bay seasoning, and Dijon mustard. Pan fry until golden brown and crispy, then serve with remoulade or your favorite dipping sauce. Tender, flavorful, and freezer-friendly!
Servings: 4 servings
Calories: 313kcal
Video
Equipment
Ingredients
- 1 lb salmon filet, skin on or off
- 2 Tbsp neutral oil, such as grapeseed oil, canola oil, or avocado oil, plus about 1-2 cups more for pan frying
- 1 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- Tbsp unsalted butter
- 1 medium shallot, finely chopped, about ¼ cup
- 2 cloves garlic, roughly chopped, about 2 Tbsp
- 1/2 cup of 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. If you haven't already make our remoulade sauce recipe.
- Cook the salmon. Preheat the oven to 375°F/190°C. Place salmon on a parchment lined baking sheet, then drizzle with 2 Tbsp neutral oil. Season with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Cook for 15-20 minutes, or until the internal temperature has reached 130F (you want it fully cooked for this recipe). Allow to cool for a few minutes, then flake the salmon and transfer to a large mixing bowl. Discard salmon skin.
- Sweat the shallot. In a small pan, melt 1 Tbsp butter over medium-low heat. Add chopped shallot and cook, stirring occasionally, until translucent, about 3 minutes. Do not let the shallots brown, adjust the temperature as needed. Add chopped garlic, stir, then cook for 1 minute more.
- Form the croquettes. To the salmon, add ½ cup mashed potatoes, ¼ cup seasoned breadcrumbs, shallots, 1 tsp Old Bay seasoning, and 1 tsp Dijon mustard. Use a spatula or spoon to mix well. Take about 3 tablespoons of the mixture at a time, then form into an oval shaped croquette. Repeat with remaining salmon mixture.
- Pan fry the croquettes. When ready, heat enough oil in a pan to come up about ½-inch over medium-high heat until it reaches about 375°F/190°C. Add croquettes to the pan then cook for about 2-3 minutes per side, or until golden brown on all sides (about 6-8 minutes total). Transfer to a paper towel lined plate or wire rack, then immediately season with a sprinkle of Kosher salt. Serve immediately with chopped parsley and remoulade sauce!
Notes
- Note: Nutrition facts exclude remoulade sauce.
- Make ahead: Prep the croquette mixture up to 24 hours ahead; refrigerate.
- Storage: Refrigerate cooked croquettes up to 3 days.
- Freezing: Freeze uncooked croquettes up to 3 months. Thaw overnight, then pan-fry.
- Baking option: Bake at 375°F for 15–20 minutes, flipping halfway, until golden.
Nutrition
Serving: 3croquettes | Calories: 313kcal | Carbohydrates: 13g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 777mg | Potassium: 690mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg
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