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Crunchy Pan-Seared Salmon Croquettes turn basic salmon into something truly special. Every bite is full of flaky fish, creamy potatoes, and zippy spices, all wrapped up in that awesome crispy outside. The mix of spuds, fresh salmon, classic seafood seasoning, and tasty aromatics comes together for something you can serve as a starter, main dish, or even slap on a sandwich. Perfect for using up leftovers, wowing friends at dinner, or just switching up how you do salmon, these straight-up crowd-pleasers are easy enough for beginners to nail every time.
First tried these on a rainy beach trip when our grilling plans got rained out. Dug through the rental kitchen, spotted some leftover mashed potatoes, and just threw stuff together. Didn’t expect much, but everyone loved them—even my brother-in-law who usually ducks out when fish is on the menu. By the end of the week, he actually wanted to know how I made 'em. Now I make these every time I need a seafood win.
Essential Components
- Panko Breadcrumbs: These big, airy crumbs make the crust super crunchy, way better than regular stuff.
- Dijon Mustard: Adds a punchy, tart kick and slides right into the mix without clumps.
- Old Bay Seasoning: Classic seafood vibes in just a shake or two make the salmon taste even better.
- Garlic: Chop it up fresh for that bold, all-over-the-place flavor.
- Shallots: A bit milder than onions, thinly sliced shallots keep things sweet and don’t hide the fish’s flavor.
- Neutral Cooking Oil: Go for something like canola or grapeseed so nothing tastes burnt—just golden deliciousness.
- Leftover Mashed Potatoes: Grab some cold, day-old mash to hold everything together. These stiffen up and won’t fall apart in the pan.
- Salmon Fillets: Center-cut and bright colored, this stuff falls apart flaky and tastes clean—not fishy at all.
Simple Steps
- Time To Serve
- Sprinkle on fresh herbs and a squeeze of lemon. Dunk in aioli or your favorite sauce, then dig in while they’re hot.
- Rest & Season
- Let 'em drain on some paper towels right after frying and hit them with a little flaky salt while they're sizzling.
- Fire Up The Pan
- Add oil to a pan over medium-high heat. Lay in your croquettes—don’t crowd the pan—and flip after about 3 minutes per side so both sides end up crispy.
- Bread The Croquettes
- Roll each oval in those seasoned panko crumbs and lightly press to make sure the crumbs stay put.
- Shape & Chill
- Take the cold croquette mix and form thick little ovals. Chill them before the next step so they stay together.
- Mix It All Up
- In a big bowl, dump in the flaked salmon, sautéed shallots and garlic, mashed potatoes, Dijon, panko, some Old Bay, and chopped parsley. Mix gently—a few chunks are fine.
- Cook The Aromatics
- Sauté the minced shallots in a little butter over low heat for a few minutes until soft, toss in the garlic for the last minute, then set aside to cool.
- Flake That Salmon
- Let the cooked salmon rest for about 15 minutes. Use a fork to break it up and toss out any skin or bones.
- Bake The Fish
- Set your oven at 375°F. Line a tray, lay out the salmon skin-side down, pat dry, dust with salt and pepper, bake for 15-18 minutes until it’s just starting to flake and reads 145°F.
- Set The Mixture
- Stick that bowl in the fridge for at least half an hour so it’s easier to handle and flavors can hang out together.
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Serving Ideas
These work for snacks, full-on meals, or loaded into sandwiches. Throw them over arugula, dip in some tangy sauce, or stuff in brioche with avocado and greens.
Fun Twists
Play around with different flavors: swap in feta and olives for a Mediterranean spin, ginger and soy sauce for something Asian, or toss in diced peppers and cayenne for a Cajun kick.
Leftover Tips
Uncooked croquettes can stay in the fridge for a day or in the freezer for months. Warm up the cooked ones in the oven at 350°F for a crispy finish.
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With a handful of basic ingredients, these croquettes let you whip up restaurant-style seafood right from your own stove.
Frequently Asked Questions
- → Can I use canned salmon instead of fresh?
- Absolutely, canned salmon works fine. Just drain it well, make sure you pick out any skin or bones, and use about two 6–7 ounce cans to swap for a pound of fresh. The taste and feel will be a little different, but still delicious. Lots of folks actually prefer the old-school canned version.
- → How can I make these salmon croquettes gluten-free?
- Swap out regular breadcrumbs for gluten-free breadcrumbs. You can buy them at most stores or make your own by crisping gluten-free bread, crumbling it, and mixing in your favorite seasonings.
- → What can I use instead of mashed potatoes?
- No mashed potatoes? No problem! Use a half-cup of cooked quinoa or white rice, or even squeeze-dried riced cauliflower. You could also blend 1/4 cup mayo with a couple extra tablespoons of breadcrumbs, though the texture will change a bit.
- → What other sauces pair well with salmon croquettes?
- Besides remoulade, they’re awesome with tartar sauce, sriracha mayo, lemon-dill aioli, salsa verde, or tzatziki. Or just squeeze on some fresh lemon! That bright kick goes great with crispy fish.
- → Can I bake these instead of frying?
- Yep, you can bake them! Just pop them onto a lined baking sheet, brush them with a bit of oil, and bake at 375°F for about 15-20 minutes, flipping once. They won’t be as crunchy as frying, but still yum and a little lighter.
- → How do I know when the oil is ready for frying?
- When oil hits 375°F, you’re good to go. Without a thermometer, drop a bit of salmon mix or bread in—the oil should sizzle right away and brown the tester in 30 seconds. If it burns super fast or smokes, the oil’s too hot.