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Pan Fried Salmon Croquettes

Crispy Pan Fried Salmon Croquettes That Wow Every Time

Delicious Pan Fried Salmon Croquettes that are quick to make and perfect for dinner or as an appetizer.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 croquettes
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croquettes
  • 1 lb Salmon Filet Skin-on or skinless
  • 3 tbsp Neutral Oil Grapeseed, Canola, or Avocado
  • 1 tsp Kosher Salt Adjust to taste
  • 1/2 tsp Black Pepper Freshly ground
  • 1 tbsp Unsalted Butter Can substitute with more oil
  • 1 medium Shallot Finely chopped
  • 2 cloves Garlic Minced
  • 1 cup Leftover Mashed Potatoes Medium Russet potatoes work best
  • 1 cup Seasoned Breadcrumbs Panko for extra crispiness
  • 1 tbsp Old Bay Seasoning Adjust quantity for milder results
  • 1 tbsp Dijon Mustard Substitute with yellow mustard if necessary
  • 2 tbsp Fresh Parsley Chopped, for garnish
For the Remoulade Sauce
  • 1 cup Mayonnaise Can use low-fat versions
  • 1 tbsp Dijon Mustard For flavor
  • 1 tbsp Capers Or finely chopped pickles
  • 2 tbsp Lemon Juice Fresh juice works best
  • 2 tbsp Fresh Herbs Dill or Parsley

Equipment

  • skillet
  • baking sheet
  • mixing bowl
  • spatula

Method
 

Prepare Remoulade Sauce
  1. In a bowl, combine mayonnaise, Dijon mustard, capers, and fresh lemon juice. Stir in your choice of fresh herbs, and season with salt and pepper. Cover and refrigerate the sauce until ready to serve.
Cook Salmon
  1. Preheat your oven to 375°F (190°C). Season salmon fillets with salt and pepper, then bake for 15–20 minutes until flaked easily.
Sauté Shallots
  1. Melt butter in a skillet over medium heat. Add shallots and cook until translucent, about 3-4 minutes. Add garlic and sauté for an additional minute.
Combine Ingredients
  1. In a mixing bowl, combine flaked salmon, mashed potatoes, sautéed shallots, breadcrumbs, Old Bay seasoning, and Dijon mustard. Fold until well mixed.
Shape Croquettes
  1. Scoop about 3 tablespoons of the mixture and shape into patties, placing them on a lined plate.
Pan Fry
  1. Heat oil in a skillet over medium-high heat. Fry croquettes for 2-3 minutes on each side until golden brown.
Serve
  1. Transfer to a plate lined with paper towels to absorb oil. Serve hot with the remoulade sauce.

Nutrition

Serving: 1croquetteCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 500mgPotassium: 350mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Make-ahead croquette mixture can be stored in the fridge for up to 24 hours.

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