Crispy Pan Fried Salmon Croquettes (Print Version)
Golden-crisp croquettes with fresh salmon, potatoes and aromatic seasonings, pan-fried to perfection and served with remoulade.
# Ingredients:
01 -
1 lb salmon filet, skin on or off
02 -
2 Tbsp neutral oil (grapeseed, canola, or avocado), plus 1-2 cups for pan frying
03 -
1 tsp Kosher salt, plus more for seasoning after frying
04 -
1/4 tsp freshly ground black pepper
05 -
1 Tbsp unsalted butter
06 -
1 medium shallot, finely chopped (about 1/4 cup)
07 -
2 cloves garlic, roughly chopped (about 2 Tbsp)
08 -
1/2 cup leftover mashed potatoes
09 -
1/4 cup seasoned breadcrumbs
10 -
1 tsp Old Bay seasoning
11 -
1 tsp Dijon mustard
12 -
Fresh parsley, finely chopped, for serving
13 -
1½ cups remoulade sauce, for serving
# Steps:
01 -
Prepare remoulade sauce according to recipe if not already made.
02 -
Preheat oven to 375°F. Place salmon on a parchment lined baking sheet, drizzle with 2 Tbsp neutral oil. Season with 1 tsp Kosher salt and 1/4 tsp freshly ground black pepper. Bake for 15-20 minutes until internal temperature reaches 130°F. Allow to cool slightly, then flake salmon into a large mixing bowl, discarding the skin.
03 -
Melt 1 Tbsp butter in a small pan over medium-low heat. Add chopped shallot and cook until translucent, about 3 minutes, being careful not to brown. Add chopped garlic and cook for 1 minute more.
04 -
Add mashed potatoes, seasoned breadcrumbs, sautéed shallots and garlic, Old Bay seasoning, and Dijon mustard to the flaked salmon. Mix well using a spatula. Form mixture into oval-shaped croquettes using about 3 tablespoons of mixture for each.
05 -
Heat oil in a pan to about 1/2-inch depth over medium-high heat until it reaches 375°F. Add croquettes and cook for 2-3 minutes per side until golden brown all over (6-8 minutes total). Transfer to a paper towel lined plate or wire rack and immediately season with a sprinkle of Kosher salt.
06 -
Garnish with freshly chopped parsley and serve immediately with remoulade sauce.
# Notes:
01 -
The croquette mixture can be prepared up to 24 hours in advance and refrigerated before frying.
02 -
Leftover cooked croquettes can be stored in an airtight container in the refrigerator for up to 3 days.
03 -
To freeze, place uncooked croquettes on a parchment-lined baking sheet without touching. Once frozen, transfer to an airtight container for up to 3 months. Thaw overnight before frying.
04 -
For a baked version, arrange croquettes on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes, flipping halfway through, until golden brown.