Crispy Pan Fried Salmon Croquettes (with Fresh Salmon)
Discover the ultimate comfort food with a gourmet twist: Crispy Pan Fried Salmon Croquettes. Made with fresh, flaky salmon, creamy mashed potatoes, and aromatic shallots and garlic, these golden-brown patties are a delight for any meal. Each bite offers a satisfying crunch followed by a tender, flavorful interior, perfectly complemented by a zesty remoulade sauce.
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Servings
4-6 servings (approx. 10-12 croquettes)
Keywords
Why This Recipe Delivers
- Delightfully crispy on the outside, incredibly tender and flavorful within.
- A sophisticated take on a classic comfort food, perfect for any occasion.
- Quick to prepare and cook, making it an ideal weeknight dinner.
- Versatile and pairs wonderfully with a zesty homemade remoulade.
- A fantastic way to enjoy fresh salmon in a unique and satisfying form.
Ingredients
- 450 g (1 lb) fresh salmon fillet, skin on or off
- 30 ml (2 Tbsp) neutral oil (such as grapeseed, canola, or avocado oil), plus approximately 240-480 ml (1-2 cups) more for pan frying
- 5 ml (1 tsp) Kosher salt, plus extra for seasoning after frying
- 1 ml (1/4 tsp) freshly ground black pepper
- 15 g (1 Tbsp) unsalted butter
- 1 medium shallot (approx. 60g / 1/4 cup), finely chopped
- 2 cloves garlic (approx. 10g / 2 Tbsp), roughly chopped
- 120 g (1/2 cup) leftover mashed potatoes (if making fresh, use 1 medium Russet baking potato, cooked and mashed)
- 30 g (1/4 cup) seasoned breadcrumbs
- 5 ml (1 tsp) Old Bay seasoning
- 5 ml (1 tsp) Dijon mustard
- Fresh parsley, finely chopped, for serving
- 360 ml (1 1/2 cups) remoulade sauce
Instructions
- Prepare the remoulade sauce. If you have not already prepared our zesty remoulade sauce, now is the ideal time. A fresh batch truly elevates the croquettes.
- Cook the salmon to perfection. Preheat your oven to 190°C (375°F). Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle evenly with 30 ml (2 Tbsp) of neutral oil, then season generously with 5 ml (1 tsp) of Kosher salt and 1 ml (1/4 tsp) of freshly ground black pepper. Roast for 15-20 minutes, or until the internal temperature reaches 54°C (130°F) for perfectly cooked, flaky salmon suitable for croquettes. Allow the salmon to cool for a few minutes, then carefully flake the cooked fish with a fork and transfer it to a large mixing bowl. Discard the salmon skin.
- Sweat the shallot and garlic. In a small pan, melt 15 g (1 Tbsp) of unsalted butter over medium-low heat. Add the finely chopped shallot and cook, stirring occasionally, until it becomes translucent and tender, approximately 3 minutes. Be careful not to let the shallots brown, adjusting the temperature as necessary to maintain a gentle simmer. Incorporate the roughly chopped garlic, stir well, and continue to cook for just 1 minute more until fragrant. This gentle cooking extracts maximum flavor without bitterness.
- Form the croquettes. Add the cooled mashed potatoes, seasoned breadcrumbs, the sautéed shallot and garlic mixture, 5 ml (1 tsp) of Old Bay seasoning, and 5 ml (1 tsp) of Dijon mustard to the flaked salmon in the large mixing bowl. Use a spatula or spoon to thoroughly mix all the ingredients until just combined. Overmixing can lead to tough croquettes. Take approximately 45 ml (3 tablespoons) of the mixture at a time and gently form it into an oval or disc-shaped croquette. Repeat this process with the remaining salmon mixture until all croquettes are formed.
- Pan fry the croquettes until golden. When you are ready to cook, heat enough neutral oil in a large, heavy-bottomed pan or cast-iron skillet to come up about 1.25 cm (1/2-inch) over medium-high heat. The oil should reach a temperature of approximately 190°C (375°F) for optimal crispness. Carefully add the formed croquettes to the hot oil, ensuring not to overcrowd the pan. Cook for about 2-3 minutes per side, or until each side is beautifully golden brown and crispy, typically taking 6-8 minutes total. Transfer the cooked croquettes to a paper towel-lined plate or a wire rack set over a baking sheet to drain any excess oil, and immediately season them with a light sprinkle of Kosher salt.
- Serve and enjoy. Garnish the freshly fried croquettes with a generous sprinkle of finely chopped fresh parsley. Serve them immediately while hot, alongside a generous portion of the prepared remoulade sauce for dipping.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small pan
- Spatula or spoon
- Large, heavy-bottomed pan or cast-iron skillet
- Tongs
- Paper towels or wire rack
- Meat thermometer (optional, for salmon)
Essential Success Tips
- Ensure your salmon is fully cooked but not overcooked; it should flake easily.
- Do not overmix the croquette mixture; this can make them tough. Mix just until combined.
- Chill the formed croquettes for 15-30 minutes before frying to help them hold their shape better.
- Maintain consistent oil temperature while frying to ensure even browning and crispness without burning.
- Don't overcrowd the pan; cook the croquettes in batches if necessary to prevent the oil temperature from dropping too much.
Professional Cooking Secrets
- For an extra layer of flavor and a supremely crispy crust, lightly dredge the formed croquettes in a mix of panko breadcrumbs and a touch of flour before frying.
- Consider adding a pinch of lemon zest to the croquette mixture to brighten the flavors and enhance the fresh salmon taste.
- A final spritz of fresh lemon juice over the hot croquettes just before serving will amplify their taste and cut through the richness.
Notes
- Leftover croquettes can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in an oven or air fryer to maintain crispness.
- For a spicier kick, add a pinch of cayenne pepper to the croquette mixture or a dash of hot sauce to your remoulade.
- These croquettes are also excellent served as appetizers; simply form them into smaller, bite-sized patties.
Frequently Asked Questions
Can I use canned salmon for this recipe?
While fresh salmon is recommended for superior flavor and texture, you can use high-quality canned salmon (drained well and flaked) if fresh is unavailable. Adjust seasoning as needed.
How do I prevent my croquettes from falling apart during frying?
Ensuring your mashed potatoes are not too wet and chilling the formed croquettes for at least 15-30 minutes before frying helps them firm up and maintain their shape. Also, do not flip them too soon; let a good crust form first.
What can I serve with salmon croquettes?
These croquettes pair wonderfully with a fresh green salad, steamed asparagus, roasted vegetables, or even a side of rice pilaf. The remoulade sauce is a must-have accompaniment.
Nutrition Facts (Per Serving)
Calories: Approximately 480 per serving, Protein: 35g, Fat: 30g, Carbs: 20g (Estimates based on a serving size of 2 croquettes with remoulade, actual values may vary).
Allergy Information
Contains fish (salmon) and dairy (butter, and potentially in mashed potatoes/remoulade). May contain gluten (breadcrumbs, remoulade). For a gluten-free version, ensure all components (breadcrumbs, remoulade) are certified gluten-free.
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