Go Back
–+ servings
Crispy Pan Fried Salmon Croquettes

Crispy Pan Fried Salmon Croquettes You’ll Love in Every Bite

These crispy pan fried salmon croquettes blend tender salmon and creamy potatoes, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 croquettes
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croquettes
  • 1 lb Salmon Fillet Use fresh for best taste, or opt for canned for an easy shortcut.
  • 1/2 cup Neutral Oil Can be substituted with canola, avocado, or grapeseed oil.
  • 1 tsp Kosher Salt Adjust based on taste preferences.
  • 1/2 tsp Black Pepper Freshly ground delivers the best flavor.
  • 1 tbsp Unsalted Butter Stick to unsalted to control salt levels.
  • 1 medium Shallot Can be swapped with finely chopped onion if needed.
  • 2 cloves Garlic Reduce amount for a milder taste if preferred.
  • 2 cups Leftover Mashed Potatoes Can also use freshly made mashed potatoes.
  • 1 cup Seasoned Breadcrumbs Plain breadcrumbs mixed with herbs work well.
  • 1 tbsp Old Bay Seasoning Can be replaced with standard seafood seasoning.
  • 1 tbsp Dijon Mustard Feel free to omit for a more neutral flavor.
  • 2 tbsp Parsley For garnish.
For Serving
  • 1 cup Remoulade Sauce Choose store-bought or homemade.

Equipment

  • Baking Sheet
  • Skillet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Make Remoulade Sauce: Combine mayo, minced pickles, capers, Dijon mustard, lemon juice, and a touch of paprika in a bowl. Whisk until smooth and creamy. Chill in the refrigerator.
  2. Cook Salmon: Preheat your oven to 375°F (190°C). Bake seasoned salmon fillet for 15-20 minutes until it flakes easily. Cool and flake into a bowl.
  3. Sauté Shallots and Garlic: Melt butter over medium heat, cook shallots until translucent, add garlic for an additional minute.
  4. Combine Mixture: In the bowl with flaked salmon, add mashed potatoes, breadcrumbs, sautéed shallots, garlic, Old Bay seasoning, and Dijon mustard. Mix until combined.
  5. Form Croquettes: Shape the mixture into oval patties, about 3 tablespoons each, and place on a plate.
  6. Pan Fry: Heat neutral oil in a skillet, fry croquettes for 3-4 minutes on each side until golden brown.
  7. Serve: Transfer croquettes to a plate lined with paper towels, sprinkle with salt, serve warm with remoulade.

Nutrition

Serving: 1croquetteCalories: 250kcalCarbohydrates: 25gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These croquettes can be stored and reheated for maintaining their crispiness. Freeze uncooked batches for up to 3 months.

Tried this recipe?

Let us know how it was!