Crispy Salmon Croquettes (Print Version)

# Ingredients:

→ For the Salmon Croquettes

01 - 1 lb salmon filet (skin on or off)
02 - 2 tablespoons neutral oil (grapeseed, canola, or avocado), plus 1-2 cups more for frying
03 - 1 teaspoon kosher salt, plus extra for seasoning after frying
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 tablespoon unsalted butter
06 - 1 medium shallot, finely chopped (about 1/4 cup)
07 - 2 cloves garlic, roughly chopped (about 2 tablespoons)
08 - 1/2 cup leftover mashed potatoes
09 - 1/4 cup seasoned breadcrumbs
10 - 1 teaspoon Old Bay seasoning
11 - 1 teaspoon Dijon mustard
12 - Fresh parsley, finely chopped, for garnish

→ For Serving

13 - 1½ cups remoulade sauce

# Instructions:

01 - If you're making homemade remoulade sauce (highly recommended!), whip that up first so the flavors have time to mingle while you're working on the croquettes. If you're using store-bought, just pull it out of the fridge so it can come to room temperature.
02 - Heat your oven to 375°F. Line a baking sheet with parchment paper and place your salmon fillet on it. Drizzle the salmon with 2 tablespoons of oil, then sprinkle with kosher salt and black pepper. Slide it into the oven and bake for about 15-20 minutes, until the center reaches 130°F on a meat thermometer. You want it fully cooked for this recipe, but not dry. Once done, let it cool for a few minutes until you can handle it.
03 - Using a fork (or your fingers if it's cool enough), gently flake the salmon into a large mixing bowl. If your salmon has skin, leave that behind on the parchment paper – we just want the tender flesh for our croquettes. Break up any larger chunks so you have a nice mix of small flakes.
04 - Grab a small pan and melt the butter over medium-low heat. Toss in your finely chopped shallot and let it sweat until soft and translucent, about 3 minutes. Keep an eye on it – you don't want any browning, just gentle cooking to release the flavors. Add the chopped garlic and cook for just one more minute until fragrant. Turn off the heat and let cool slightly.
05 - To your bowl of flaked salmon, add the mashed potatoes, breadcrumbs, sautéed shallots and garlic (including any buttery bits from the pan), Old Bay seasoning, and Dijon mustard. Using a spatula or spoon, gently fold everything together until well combined, but try not to mash the salmon too much – some texture is nice!
06 - With slightly damp hands (to prevent sticking), scoop up about 3 tablespoons of the mixture and gently form it into an oval-shaped croquette, about 3 inches long and 1 inch thick. Set it on a plate or parchment-lined tray, then repeat with the remaining mixture. You should get about 8-12 croquettes, depending on their size. If the mixture feels too soft to hold its shape, pop it in the refrigerator for 15-20 minutes to firm up.
07 - Pour enough oil into a large heavy-bottomed skillet to reach about ½-inch deep. Heat it over medium-high until it reaches approximately 375°F. If you don't have a thermometer, test the oil by dropping in a tiny bit of the mixture – it should sizzle immediately but not smoke or splatter aggressively.
08 - Carefully lower several croquettes into the hot oil, being careful not to overcrowd the pan – leave some breathing room between each one. Cook for about 2-3 minutes per side, gently flipping with a slotted spatula, until they're beautifully golden brown all over. The exterior should be crispy while the inside remains tender and moist.
09 - Using a slotted spoon or spatula, transfer the croquettes to a paper towel-lined plate or wire rack to drain off excess oil. While they're still hot, give them a light sprinkle of kosher salt – this is the secret to making them irresistible! Continue frying the remaining croquettes in batches.
10 - Arrange your golden croquettes on a serving plate, scatter some freshly chopped parsley over the top for a pop of color and freshness, and place a small bowl of remoulade sauce alongside for dipping. Serve immediately while they're still hot and crispy – that contrast between the crunchy exterior and tender salmon filling is absolutely divine!

# Notes:

01 - These salmon croquettes are incredibly versatile! Serve them as an elegant appetizer for guests, add them to a salad for a protein boost, or make them the star of dinner alongside roasted vegetables or a simple green salad.
02 - Don't throw away leftover salmon! This recipe is perfect for transforming yesterday's salmon dinner into something completely new and exciting. Just adjust the seasonings slightly if your leftover salmon already has flavorings.
03 - If you don't have leftover mashed potatoes, you can quickly make some by boiling one medium Russet potato until tender, then mashing it with a little butter and salt. Let it cool completely before mixing with the salmon.

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