Crispy Pan Fried Salmon Croquettes

This crispy pan-fried salmon croquette recipe transforms fresh salmon and leftover mashed potatoes into golden, flavorful bites that work perfectly as an appetizer or main dish. The combination of Old Bay seasoning and Dijon mustard gives these croquettes a sophisticated flavor profile while maintaining their comforting appeal.

I first made these croquettes when looking for a creative way to use some leftover salmon after a dinner party. They were such a hit that they've become my go to recipe whenever salmon is on sale at my local market. The crispy exterior giving way to that tender savory center gets compliments every time.

Ingredients

• 1 lb salmon filet providing the rich protein base you want fresh not canned for best texture and flavor
• 2 Tbsp neutral oil plus 1 2 cups for frying choose oils with high smoke points for the perfect crisp exterior
• 1 medium shallot offering a more delicate and aromatic flavor than regular onions
• 2 cloves garlic adding essential depth look for firm heads with tight skin
• 1/2 cup leftover mashed potatoes functioning as the perfect binding agent that adds creaminess
• 1/4 cup seasoned breadcrumbs creating that essential crispy exterior coating
• 1 tsp Old Bay seasoning the secret ingredient that gives these croquettes their distinctive savory profile
• 1 tsp Dijon mustard providing tanginess that cuts through the richness of the salmon

Step-by-Step Instructions

Prepare The Remoulade

Start by making the remoulade sauce first so flavors can develop while you prepare the croquettes. This tangy creamy sauce perfectly complements the richness of the salmon.

Bake The Salmon

Preheat your oven to 375°F and place salmon on a parchment lined baking sheet. Drizzle with oil season with salt and pepper and bake for 15 20 minutes until internal temperature reaches 130°F. Let cool slightly before flaking into a mixing bowl discarding the skin.

Prepare The Aromatics

Melt butter in a small pan over medium low heat. Add shallots and cook gently until translucent about 3 minutes making sure not to brown them. Add garlic and cook one minute more until fragrant but not colored.

Mix The Croquette Base

Combine the flaked salmon mashed potatoes breadcrumbs shallot garlic mixture Old Bay seasoning and Dijon mustard in a bowl. Mix thoroughly but gently to maintain some texture. The mixture should hold together when pressed.

Form The Croquettes

Take approximately 3 tablespoons of mixture and form into oval shaped croquettes using your hands. The mixture should feel cohesive but still light. If too wet add more breadcrumbs if too dry add a touch more potato.

Pan Fry To Perfection

Heat oil in a pan to about 375°F or until a small piece of the mixture sizzles on contact. Add croquettes carefully and fry 2 3 minutes per side until deeply golden brown. Transfer to a paper towel lined plate and season immediately with salt to finish.

Bookmark

My favorite thing about these croquettes is how the Old Bay seasoning reminds me of summers spent on the Chesapeake Bay where my grandmother would make something similar with the fresh catch of the day. She taught me that the secret to perfect croquettes is letting the salmon mixture rest for at least 15 minutes before shaping to allow the flavors to meld.

Storage Tips

These salmon croquettes maintain their quality in the refrigerator for up to three days in an airtight container. To reheat them properly place in a 350°F oven for about 10 minutes to restore their crispiness. Avoid microwave reheating which will make them soggy. For longer storage freeze the uncooked shaped croquettes on a parchment lined baking sheet until solid then transfer to freezer bags where they will keep for up to three months. Thaw overnight in the refrigerator before frying for best results.

Perfect Pairings

Serve these golden croquettes atop a bed of lightly dressed greens for a complete meal with balanced textures. The peppery bite of arugula or watercress creates the perfect contrast to the rich salmon. For a more substantial dinner pair with roasted asparagus or a crisp fennel salad. While the remoulade sauce is traditional you can also offer alternatives like lemon aioli tzatziki or even a simple squeeze of fresh lemon to brighten the flavors.

Beyond The Basic Recipe

Take these croquettes to another level by folding in 2 tablespoons of fresh herbs like dill chives or tarragon before shaping. You can also add texture with a tablespoon of finely diced red bell pepper or a hint of heat with a pinch of cayenne. For an Asian inspired variation substitute the Old Bay with a teaspoon of yellow curry powder and serve with a cilantro lime dipping sauce. The basic recipe is incredibly adaptable to whatever flavor profile you prefer.

Recipe Q&A

→ Can I use canned salmon instead of fresh?

Yes, you can substitute canned salmon, though the texture will be slightly different. Drain well and remove any bones before mixing with other ingredients. Fresh salmon provides a more tender result with better flavor, but canned works in a pinch.

→ How do I know when the oil is hot enough for frying?

The oil should reach approximately 375°F before adding the croquettes. If you don't have a thermometer, test by dropping a small piece of bread into the oil—it should bubble vigorously and turn golden in about 30 seconds when the temperature is right.

→ What can I serve with salmon croquettes?

While remoulade sauce is the perfect pairing, salmon croquettes also go well with tartar sauce, aioli, or a simple lemon wedge. For a complete meal, serve with a fresh green salad, roasted vegetables, or rice pilaf.

→ Can I make these without mashed potatoes?

If you don't have mashed potatoes, you can substitute with cooked quinoa, rice, or even cauliflower rice for a lower-carb option. The potatoes help bind the mixture and create a creamy interior, so your substitution should offer similar binding properties.

→ How do I keep my croquettes from falling apart?

Ensuring your salmon is completely cooled before mixing, chilling the formed croquettes for 30 minutes before frying, and handling them gently when flipping are key to preventing breakage. If the mixture seems too wet, add a few more breadcrumbs to improve binding.

→ What's a good substitute for Old Bay seasoning?

If you don't have Old Bay, create your own blend with paprika, celery salt, black pepper, cayenne pepper, and a pinch of nutmeg. Alternatively, cajun or creole seasoning can provide a similar flavor profile with a bit more heat.