Crispy Pan Fried Salmon Croquettes (with Fresh Salmon)
Indulge in these golden-brown, crispy pan-fried salmon croquettes, offering a delightful contrast between their crunchy exterior and the tender, flaky salmon interior. Infused with savory aromatics and Old Bay seasoning, they are a sophisticated yet simple dish perfect for a light lunch, appetizer, or a comforting weeknight dinner. Paired with a zesty remoulade sauce, this recipe transforms fresh salmon into an unforgettable culinary experience.
Prep Time
35 minutes
Cook Time
25 minutes
Total Time
60 minutes
Servings
Makes approximately 8-10 croquettes, serving 4.
Keywords
Why This Recipe Delivers
- Irresistibly crispy exterior with a moist, incredibly flavorful salmon interior.
- An elegant and economical way to transform fresh salmon into a comforting meal or sophisticated appetizer.
- Quick to prepare and cook, making it an ideal choice for busy weeknights.
- Packed with savory notes from Old Bay seasoning and a hint of tang from Dijon mustard.
- Pairs perfectly with a zesty remoulade sauce, elevating every bite.
Ingredients
- 450 g (1 lb) salmon fillet, skin on or off
- 30 ml (2 tablespoons) neutral oil, such as grapeseed oil, canola oil, or avocado oil, plus 250-500 ml (1-2 cups) more for pan frying
- 5 g (1 teaspoon) Kosher salt, plus more for seasoning after frying
- 1.25 ml (1/4 teaspoon) freshly ground black pepper
- 15 g (1 tablespoon) unsalted butter
- 60 g (1 medium, about 60 ml or 1/4 cup) shallot, finely chopped
- 10 g (2 cloves, about 30 ml or 2 tablespoons) garlic, roughly chopped
- 120 g (120 ml or 1/2 cup) leftover mashed potatoes (if making fresh, use 1 medium Russet baking potato, boiled and mashed)
- 30 g (60 ml or 1/4 cup) seasoned breadcrumbs
- 5 g (1 teaspoon) Old Bay seasoning
- 5 ml (1 teaspoon) Dijon mustard
- 15 g (1/4 cup) fresh parsley, finely chopped, for serving
- 360 ml (1½ cups) remoulade sauce (homemade or store-bought)
Instructions
- Prepare the Remoulade Sauce. If you are making our homemade remoulade sauce, begin by preparing it now and refrigerating it while you work on the croquettes. This allows the flavors to meld beautifully.
- Roast the Salmon. Preheat your oven to 190°C (375°F). Place the salmon fillet on a parchment-lined baking sheet. Drizzle with 30 ml (2 tablespoons) of neutral oil, then season generously with 5 g (1 teaspoon) of Kosher salt and 1.25 ml (1/4 teaspoon) of freshly ground black pepper. Roast for 15-20 minutes, or until the internal temperature reaches 54°C (130°F). You want it fully cooked but still moist for flaking. Allow the salmon to cool for a few minutes before flaking it into a large mixing bowl. Discard the skin.
- Sweat the Aromatics. In a small pan, melt 15 g (1 tablespoon) of unsalted butter over medium-low heat. Add the finely chopped shallot and cook, stirring occasionally, until it becomes translucent and softened, about 3 minutes. Be careful not to let the shallots brown, adjusting the temperature as needed to keep them soft and sweet. Add the roughly chopped garlic, stir to combine, and cook for 1 minute more until fragrant. Remove from heat.
- Form the Croquettes. To the flaked salmon in the large mixing bowl, add the 120 g (1/2 cup) mashed potatoes, 30 g (1/4 cup) seasoned breadcrumbs, the sweated shallots and garlic mixture, 5 g (1 teaspoon) Old Bay seasoning, and 5 ml (1 teaspoon) Dijon mustard. Use a spatula or spoon to mix all the ingredients thoroughly but gently. Avoid overmixing, as this can make the croquettes tough. Take approximately 3 tablespoons of the salmon mixture at a time and form it into an oval or patty shape, about 2.5 cm (1 inch) thick. Repeat with the remaining mixture.
- Pan-Fry the Croquettes. When you are ready to cook, heat 250-500 ml (1-2 cups) of neutral oil in a large skillet or frying pan over medium-high heat. The oil should be deep enough to come up about 1.25 cm (1/2 inch) in the pan. Heat the oil until it reaches approximately 190°C (375°F). Carefully add the formed croquettes to the hot oil, ensuring not to overcrowd the pan; work in batches if necessary. Cook for about 2-3 minutes per side, or until each side is beautifully golden brown and crispy (totaling about 6-8 minutes). Transfer the cooked croquettes to a paper towel-lined plate or a wire rack set over a baking sheet to drain any excess oil. Immediately season them with an additional sprinkle of Kosher salt while they are still hot.
- Serve. Garnish the warm, crispy croquettes with finely chopped fresh parsley. Serve them immediately alongside your prepared remoulade sauce for dipping.
Tools You’ll Need
- Baking sheet
- Parchment paper
- Small saucepan
- Large mixing bowl
- Spatula or spoon
- Large skillet or frying pan
- Tongs or slotted spoon
- Wire rack
- Paper towels
- Meat thermometer (optional, for salmon)
Essential Success Tips
- Avoid overmixing the salmon mixture; gentle handling ensures tender croquettes rather than tough ones. Mix just until combined.
- Ensure your frying oil reaches the correct temperature of 190°C (375°F) before adding the croquettes. Too cool, and they absorb too much oil; too hot, and they burn before cooking through.
- Do not overcrowd the pan. Frying in batches allows the oil temperature to remain stable, resulting in consistently crispy croquettes. Overcrowding cools the oil and can lead to soggy results.
- Season the croquettes immediately after removing them from the oil while they are still hot. This allows the salt to adhere best and enhance the flavor.
- If using freshly mashed potatoes, ensure they are thoroughly cooled and free of lumps. Leftover mashed potatoes work wonderfully as they are typically denser.
Professional Cooking Secrets
- For an extra layer of textural complexity and ultimate crispiness, lightly dredge the formed croquettes in additional seasoned breadcrumbs or panko just before frying. This creates a more pronounced, shatteringly crisp crust.
- Infuse your frying oil with flavor by adding a sprig of fresh rosemary or a few smashed garlic cloves to the oil as it heats. Remove them before adding the croquettes to impart a subtle aromatic nuance.
- To add a delightful crunch and fresh vegetal note, consider finely mincing a small amount of bell pepper (red or yellow) or celery and sweating it along with the shallots. This provides another layer of flavor and texture without overpowering the salmon.
Notes
- Leftover salmon croquettes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in an oven at 180°C (350°F) or an air fryer to help them regain their crispness.
- For a spicier kick, a small pinch of cayenne pepper or a dash of hot sauce can be added to the salmon mixture.
- Feel free to experiment with other fresh herbs like dill or chives, finely chopped and mixed into the salmon for different flavor profiles.
Frequently Asked Questions
Can I use canned salmon for this recipe?
While fresh salmon is highly recommended for its superior flavor and texture, you can use high-quality canned salmon (well-drained and flaked) if fresh is unavailable. Just be sure to remove any bones and skin.
How do I know if the oil is hot enough without a thermometer?
You can test the oil's temperature by dropping a tiny pinch of the breadcrumb mixture into it. If it immediately sizzles vigorously and floats to the top, the oil is ready. If it merely sits there, it's too cool; if it burns instantly, it's too hot.
Can these croquettes be baked instead of pan-fried?
Yes, for a lighter alternative, you can bake the croquettes. Place them on a parchment-lined baking sheet and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through, until they are golden brown. While they won't achieve the same level of crispness as pan-frying, they will still be delicious.
Nutrition Facts (Per Serving)
Per serving (approximate): Calories: 480, Protein: 28g, Fat: 30g, Carbs: 25g. Please note that nutritional values can vary based on specific ingredient brands and preparation methods, especially oil absorption.
Allergy Information
Contains fish (salmon) and dairy (butter, and potentially in mashed potatoes or remoulade). Contains gluten (seasoned breadcrumbs). For a gluten-free version, use gluten-free seasoned breadcrumbs. Ensure any store-bought remoulade sauce is checked for allergens.
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