Ingredients
Main Ingredients
- 1 lb salmon filet, skin on or off
- 2 Tbsp neutral oil (grapeseed, canola, or avocado oil), plus 1-2 cups more for pan 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, roughly chopped (about 2 Tbsp)
- ½ cup leftover mashed potatoes (or use 1 medium Russet baking potato if making fresh)
- ¼ 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, prepare your favorite remoulade sauce recipe to accompany the croquettes.
- Cook the salmon: Preheat oven to 375°F. Place the salmon on a parchment-lined baking sheet, drizzle with 2 Tbsp neutral oil, season with 1 tsp Kosher salt and ¼ tsp black pepper. Bake for 15-20 minutes until the internal temperature reaches 130°F. Let cool slightly, then flake the salmon and transfer to a large mixing bowl. Discard the skin.
- Sweat the shallot and garlic: In a small pan, melt 1 Tbsp of butter over medium-low heat. Add the chopped shallot and cook for about 3 minutes until translucent, stirring occasionally and ensuring it does not brown. Add the garlic, stir, and cook an additional minute.
- Form the croquettes: To the flaked salmon, add the mashed potatoes, seasoned breadcrumbs, cooked shallot and garlic, Old Bay seasoning, and Dijon mustard. Mix thoroughly. Scoop about 3 tablespoons of the mixture and shape into an oval-shaped croquette. Repeat until all mixture is used.
- Pan fry the croquettes: Heat enough oil in a skillet to about ½-inch depth over medium-high heat until it reaches 375°F. Fry croquettes for 2-3 minutes per side until golden brown and crispy (approximately 6-8 minutes total). Drain on paper towels or a wire rack, then season immediately with a pinch of Kosher salt. Serve hot garnished with chopped parsley and alongside remoulade sauce.
Notes
- Nutrition facts provided do not include the remoulade sauce.
- To make ahead, prepare the salmon croquette mixture and refrigerate up to 24 hours before frying.
- Store leftover cooked croquettes in an airtight container in the refrigerator for up to 3 days.
- For freezing, place uncooked croquettes on a parchment-lined baking sheet without touching; freeze until solid, then transfer to a freezer bag or container. Freeze up to 3 months. Thaw overnight in the fridge before frying.
- To bake instead of pan frying, arrange croquettes on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes, flipping halfway, until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Pan Frying
- Cuisine: American
