Effortless Crispy Salmon Croquettes (Print Version)

# Ingredients:

→ Core Ingredients for Croquettes

01 - 1 lb salmon fillet (with or without skin)
02 - 2 tbsp neutral oil (like avocado, canola, or grapeseed), plus 1-2 cups extra for frying
03 - 1 tsp kosher salt, plus a pinch more for sprinkling after frying
04 - 1/4 tsp freshly cracked black pepper
05 - 1 tbsp butter (unsalted)
06 - 1 medium shallot, finely diced (about 1/4 cup)
07 - 2 garlic cloves, coarsely minced (about 2 tbsp)
08 - 1/2 cup mashed potatoes (leftovers work great)
09 - 1/4 cup breadcrumbs (seasoned)
10 - 1 tsp Old Bay for seasoning
11 - 1 tsp Dijon mustard
12 - Chopped parsley (for topping)

→ For Serving

13 - 1 1/2 cups of remoulade sauce

# Instructions:

01 - If you're making remoulade from scratch (which tastes amazing), start on that now, so the flavors blend while you work on the salmon. If you've already got a store-bought version, take it out of the fridge so it has time to warm up to room temp.
02 - Preheat the oven to 375°F. Line a baking tray with parchment paper, place the salmon fillet on it, and drizzle 2 tbsp of oil over the top. Sprinkle on some kosher salt and black pepper. Roast the fish for 15-20 minutes, checking with a meat thermometer to reach an internal temp of 130°F. You want it to be cooked through but moist. Set it aside to cool down a little.
03 - Using a fork (or just your fingers if you're comfortable with it), shred the salmon into small, flaky pieces in a big bowl. If there's skin, leave that part behind on the parchment. Keep an eye out for big chunks and break them into smaller bits.
04 - In a little pan, heat the butter over medium to low heat, then toss in the diced shallot. Let it cook gently for about 3 minutes until it's softened, but not browned. Add the garlic, stir for another minute until it smells lovely, and then turn off the heat. Let it sit for a bit to cool down.
05 - Add the mashed potatoes, breadcrumbs, sautéed aromatics (don’t forget all that buttery goodness), Old Bay, and mustard to your bowl of salmon. Mix it all with a spoon or spatula. Don’t overdo it though—some texture is what you want.
06 - Wet your hands slightly to stop the mixture from sticking, then take about 3 tbsp of the mix and shape it into an oval that's around 3 inches long and 1 inch thick. Place on a tray or plate lined with parchment. Finish up the rest of the batch—this recipe should make about 8-12 pieces. If it's too soft to work with, chill the mix in the fridge for 15-20 minutes.
07 - Add enough oil in a large, sturdy frying pan to make a layer about 1/2 inch deep. Heat it over medium-high until it hits roughly 375°F. No thermometer? No problem. Drop in a tiny bit of the mixture—if it starts sizzling right away, it's ready.
08 - Gently place a few croquettes in the hot oil, being sure to leave space between them. Let them cook for about 2-3 minutes on each side, flipping carefully with a slotted spatula. You're looking for that perfect, crispy golden brown finish while keeping the insides soft and tasty.
09 - Use a slotted spoon or spatula to lift the croquettes out of the oil. Place on either paper towels or a cooling rack to get rid of the extra grease. While they’re still warm, add a light sprinkle of kosher salt for even better flavor. Repeat the process with the next batch.
10 - Put the croquettes on a serving dish, sprinkle a bit of parsley on top for color, and set some remoulade sauce on the side. Serve while they're hot and crispy for that perfect crunch-and-tender combo.

# Notes:

01 - These croquettes work anytime—serve as party starters, toss them in a salad, or make them the centerpiece of dinner with some roasted veggies.
02 - If you’ve got leftover salmon from dinner, this is an easy way to turn it into something new and fun. Taste the salmon first and adjust seasoning if necessary.
03 - No leftover mashed potatoes? No worries. Quickly boil a medium Russet potato, mash it up with a little butter and salt, and let it cool completely.

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