Savory Potato Salmon Croquettes

These potato salmon croquettes combine flaked salmon and mashed potatoes for a hearty, savory appetizer or main dish. They are pan-fried to achieve a golden, crispy exterior while remaining tender on the inside.

List of ingredients

• 2 large salmon filets – yields 2 cups cooked and flaked salmon
• 2 russet potatoes – peeled and quartered (1 cup mashed)
• 1 jalapeño – seeded and finely diced
• 2 cloves garlic – minced
• 1/4 cup onion – finely diced
• 1 tbsp olive oil – for sautéing onion and garlic
• 2 tbsp olive oil – for brushing salmon
• 1 tbsp unsalted butter – for sautéing
• 3 tbsp mayo – acts as a binder and adds moisture
• 2 tbsp melted butter or liquefied ghee – adds richness
• 2 tbsp fresh dill – finely chopped
• 1 egg – room temperature
• 1 tbsp Old Bay Hot Seasoning (or Original Old Bay) – for classic seafood flavor
• 1/2 tsp sea salt or Kosher salt – to taste
• 1/4 tsp freshly cracked black peppercorns – for a subtle kick
• 3/4 cup Panko breadcrumbs – divided (1/2 cup for mixture, 1/4 cup for coating/texture)
• 1 1/2 cups safflower oil – for frying

step-by-step instructions

1. Preheat and Prep: Preheat your oven to 400°F. Peel and quarter two russet potatoes, then boil them in a pot of water on medium-high heat for 15 minutes until fork-tender. While they boil, dice the jalapeño, mince the garlic, and finely dice the onion.
2. Mash Potatoes: Drain the boiled potatoes and smash them with a fork. Measure out exactly one cup of the mashed potatoes and set them aside.
3. Bake the Salmon: Line a walled cooking sheet with aluminum foil. Brush the salmon filets with two tablespoons of olive oil and season with salt and black pepper. For added flavor, you can place the salmon on top of fresh thyme, rosemary, or tarragon on the baking sheet.
4. Cook the Fish: Place the salmon on the center oven rack and bake for 30-35 minutes. Ensure the salmon is firm to the touch, reaches an internal temperature of 145°F, and flakes easily with a fork.
5. Sauté Aromatics: Heat a small skillet over medium heat with one tablespoon of olive oil and one tablespoon of unsalted butter. Sauté the 1/4 cup of diced onion and minced garlic for about three minutes until softened. Remove from heat and transfer to a bowl.
6. Mix the Filling: Once the salmon is cool enough to handle, flake 2 cups of the fish into a large mixing bowl. Stir in the mashed potatoes, 1/2 cup of panko breadcrumbs, egg, mayo, sautéed onion and garlic, diced jalapeño, chopped dill, Old Bay seasoning, salt, and pepper. Mix well, then incorporate the remaining panko breadcrumbs if needed for texture.
7. Shape the Patties: Scoop about 1/4 cup of the mixture (roughly the size of a golf ball) into your palm. Form it into a ball and gently press it into a patty shape. Place the patties on a sheet lined with parchment or wax paper.
8. Chill the Croquettes: Place the tray in the refrigerator to chill for 1-2 hours. For better structural integrity, you can chill them overnight.
9. Fry the Croquettes: Heat 1 1/2 cups of safflower oil in a large skillet over medium-high heat until it reaches 350°F. Add three or four croquettes at a time and cook for 4-5 minutes per side until golden brown.
10. Drain and Serve: Use a spatula to flip the patties. Once both sides are golden, transfer them to a plate lined with paper towels to remove excess oil. Serve with a fresh garden salad and cucumber aioli.

Optimizing Your Salmon Preparation

Monitoring Internal Temperature

Using an instant-read thermometer is the only way to ensure the salmon is cooked perfectly. Aim for exactly 145°F to keep the fish moist. Overcooking the salmon at this stage will make the final croquettes dry and crumbly.

Proper Flaking Technique

Use the tines of a fork to flake the salmon into small pieces rather than chopping it with a knife. This preserves some larger chunks of fish, which provides a better texture and more depth in every bite. Avoid over-processing the fish into a paste.

Using Fresh Herbs during Baking

Laying the salmon on a bed of fresh rosemary or thyme during the baking process infuses the fish with subtle aromatic notes. This adds a layer of complexity that complements the Old Bay seasoning used later in the mix.

Potato Preparation for Best Texture

Choosing the Right Potato Variety

Russet potatoes are ideal for this recipe because their high starch content creates a fluffier mash. Waxy potatoes, like red or gold, may result in a gummy texture that makes the croquettes too dense. Always peel the potatoes thoroughly for a smooth consistency.

Avoiding Gummy Mashed Potatoes

Smash the potatoes with a fork or a hand masher instead of using a food processor or electric mixer. Over-working the potatoes releases too much starch, which can make the mixture sticky. A slightly rustic mash helps the croquettes hold their shape better.

Cooling the Potatoes Before Mixing

Allow the mashed potatoes to cool to room temperature before adding them to the salmon mixture. Adding hot potatoes to the raw egg and mayo can cause the binders to break down. This ensures the patties stay firm during the frying process.

Mastering the Frying Process

Managing Oil Temperature

Maintain the oil at approximately 350°F to ensure the exterior browns quickly without absorbing too much grease. If the oil is too cold, the croquettes will soak up oil and become soggy. If it is too hot, the outside will burn before the center is heated through.

Preventing Patties from Sticking

Avoid overcrowding the skillet, as this drops the oil temperature and leads to sticking. Use a wide skillet and fry in small batches. Ensure the oil is shimmering and hot before adding the first batch of patties.

Achieving a Golden Brown Crust

Cook each side for 4-5 minutes without moving the patties frequently. Let the crust form fully before attempting to flip them with a spatula. This creates the necessary structural seal that keeps the inside moist.

Alternative Ingredient Options

Using Canned Salmon as a Substitute

You can replace fresh baked salmon with canned salmon for a quicker preparation. Be sure to drain the liquid thoroughly to prevent the mixture from becoming too wet. Note that the flavor will be slightly more intense and less vibrant than fresh filets.

Swapping Salmon for Other Seafood

This base recipe works well with tuna or crab meat. If using crab, ensure it is lump crab meat and handle it gently to avoid breaking the pieces. Adjust the seasoning slightly, as crab is naturally sweeter than salmon.

Adjusting the Heat Level

For a milder flavor, replace the jalapeño with a finely diced green bell pepper. If you prefer more heat, leave the seeds and membranes inside the jalapeño. You can also substitute the Old Bay Hot seasoning with the original version for a less spicy profile.

Cooking Method Variations

Oven Baking Method

To bake the croquettes, preheat the oven to 425°F. Place the patties on a baking sheet and spray them generously with cooking oil to help them brown. Bake until they reach a golden color, though they will be less crispy than pan-fried versions.

Air Frying Approach

Place the chilled patties in an air fryer basket, ensuring they do not touch. Spray with a light coating of oil and cook at 375°F for about 10-12 minutes. Flip them halfway through to ensure an even golden crust on both sides.

Pan Searing with Less Oil

If you prefer not to deep-fry, use a thin layer of oil in a non-stick skillet. This method results in a lighter finish but requires more frequent flipping to avoid burning. Ensure the pan is well-heated before adding the croquettes.

Storage and Preservation

Refrigerating Leftovers

Store cooked croquettes in an airtight container in the refrigerator for up to three days. Place a piece of parchment paper between layers to prevent them from sticking together. Let them cool completely before sealing the container to avoid condensation.

Freezing Uncooked Patties

You can freeze the formed patties before frying them. Place them on a tray to freeze individually first, then transfer them to a freezer-safe bag. This prevents them from merging into one large block of salmon mixture.

Freezing Cooked Croquettes

Cooked croquettes can be frozen for up to a month. Flash-freeze them on a tray before bagging them. When you are ready to eat, you can reheat them directly from the freezer using an oven or air fryer.

Reheating for Maximum Crispness

Using the Oven for Reheating

Heat your oven to 350°F and place the croquettes on a wire rack over a baking sheet. Heat for 10-15 minutes until the edges are crisp again. This method is superior to the microwave, which makes the breadcrumbs soggy.

Air Fryer Reheating

The air fryer is the fastest way to restore the original texture. Heat at 350°F for 3-5 minutes. This removes excess oil and crisps the Panko crust perfectly without drying out the salmon interior.

Avoiding the Microwave

Avoid reheating these croquettes in the microwave whenever possible. The microwave heats the moisture inside the potato and salmon, which softens the crust and results in a rubbery texture. If you must use it, do so for only 30-60 seconds.

Troubleshooting Common Issues

Dealing with Falling Apart Patties

If the patties break during frying, it usually means the mixture was too wet or not chilled enough. Add another tablespoon of Panko breadcrumbs to the mix and chill them for an additional hour. Ensure the mashed potatoes were not over-processed.

Fixing Oil Smoke Points

If the safflower oil begins to smoke, it has exceeded its smoke point and may impart a bitter taste. Remove the pan from the heat immediately and let it cool slightly before adding the croquettes. Always use a high-smoke-point oil like safflower, avocado, or peanut oil.

Correcting Overcooked Salmon

If the initial baked salmon is too dry, add an extra tablespoon of mayo or a teaspoon of melted butter to the mixture. This introduces necessary fats that compensate for the lost moisture. Ensure you flake the fish carefully to integrate the extra moisture.

Serving and Pairing Suggestions

Preparing Cucumber Aioli

Blend a whole egg, one egg yolk, and a mix of olive and grapeseed oil in a food processor until emulsified. Stir in Dijon mustard, Old Bay, apple cider vinegar, lemon juice, and salt. Gently fold in finely chopped cucumber for a refreshing contrast to the fried croquettes.

Fresh Side Dish Pairings

Pair these savory cakes with a crisp garden salad featuring a lemon-vinaigrette dressing. Steamed asparagus or sautéed spinach also work well to balance the richness of the fried potatoes and salmon. A side of sliced lemon wedges is essential for cutting through the fat.

Plating for Guests

Arrange the croquettes on a platter with small dollops of cucumber aioli on top of each patty. Garnish the plate with fresh dill sprigs and lemon slices for a professional look. Serve them warm to ensure the center remains tender.

Frequently Asked Questions

Can I use a different type of breadcrumb?

Yes, you can use standard Italian breadcrumbs or crushed cornflakes for a different crunch. However, Panko is recommended because its larger flakes create a lighter, airier crust that doesn’t absorb as much oil.

Is it possible to make these dairy-free?

Substitute the unsalted butter and ghee with olive oil or a vegan butter alternative. You can also use a dairy-free mayonnaise to keep the binding properties while removing all dairy components.

Why do I need to chill the patties?

Chilling allows the starches in the potato and the proteins in the egg to set. This ensures that the patty maintains its shape when it hits the hot oil, preventing it from flattening or falling apart.

How do I know when the oil is ready?

If you do not have a thermometer, drop a small piece of breadcrumb into the oil. If it sizzles and bubbles immediately, the oil is ready. If it sinks and stays still, the oil is too cold.

Savory Potato Salmon Croquettes

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• Author: alyssabennett
• Total Time: 53 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

Hearty and savory potato and salmon croquettes, seasoned with Old Bay and fresh dill for a delicious seafood treat.

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Ingredients

Scale 1x2x3x

• 2 large salmon filets (yields 2 cups cooked and flaked salmon)
• 2 russet potatoes (peeled and quartered, 1 cup mashed)
• 1 jalapeño (seeded and finely diced)
• 2 cloves garlic (minced)
• 1/4 cup onion (finely diced)
• 1 tbsp olive oil (for sautéing onion and garlic)
• 2 tbsp olive oil (for brushing salmon)
• 1 tbsp unsalted butter
• 3 tbsp mayo
• 2 tbsp melted butter or liquefied ghee
• 2 tbsp fresh dill (finely chopped)
• 1 egg (room temperature)
• 1 tbsp Old Bay Hot Seasoning (or Original Old Bay)
• 1/2 tsp sea salt or Kosher salt
• 1/4 tsp freshly cracked black peppercorns
• 3/4 cup Panko breadcrumbs (divided: 1/2 cup for mixture, 1/4 cup for coating)
• 1 1/2 cups safflower oil (for frying)

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Instructions

1. Preheat: Preheat the oven to 400°.
2. Boil Potatoes: Boil peeled and quartered russet potatoes on medium-high for 15 minutes until fork-tender, then smash 1 cup of the potatoes with a fork.
3. Bake Salmon: Brush salmon with 2 tbsp olive oil, season with salt and pepper, and bake on the center rack for 30-35 minutes until internal temperature reaches 145°.
4. Sauté Aromatics: Sauté 1/4 cup diced onion and minced garlic in 1 tbsp olive oil and 1 tbsp butter for about 3 minutes until soft.
5. Mix Ingredients: In a large bowl, combine 2 cups flaked salmon, 1 cup mashed potatoes, 1/2 cup panko, egg, mayo, sautéed onion and garlic, jalapeño, dill, Old Bay seasoning, salt, and pepper. Mix well, then stir in the remaining panko.
6. Form Patties: Spoon about 1/4 cup of mixture into your palm, form into a ball, and press gently into a patty.
7. Chill: Place patties on parchment paper and chill in the fridge for 1-2 hours or overnight.
8. Fry: Heat safflower oil in a skillet to 350°F. Cook croquettes for 4-5 minutes per side until golden brown.
9. Serve: Place on paper towels to drain and serve.

Notes

You can substitute fresh salmon with canned salmon (drained) or use tuna or crab meat as an alternative seafood base.

• Prep Time: 15 minutes
• Cook Time: 38 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: American

Nutrition

• Serving Size: 1 patty
• Calories: 310 kcal
• Sugar: 11 g
• Sodium: 680 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 21 g
• Cholesterol: 85 mg