Salmon Croquettes with Quick Remoulade
Salmon Croquettes with Quick Remoulade
Ingredients
For the Salmon Croquettes
- 3.4 ounces wild salmon, drained, from a tin
- 1/4 onion, finely diced
- 1/4 green bell pepper, finely diced
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- 1/4 cup panko breadcrumbs, plus more for coating
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1/2 teaspoon smoked paprika, or to taste
- 1/2 teaspoon Crystal hot sauce, or a splash
- 2 tablespoons fresh dill, chopped, plus more for garnish
- 1/2 cup cornmeal, for coating
- 1/4 cup vegetable oil, for pan-frying
- 1/4 teaspoon flaky sea salt, for finishing, or to taste
For the Quick Remoulade
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1 tablespoon capers, chopped
- 1/2 teaspoon hot sauce, or to taste
- 1/4 teaspoon smoked paprika
- 1 tablespoon fresh dill, chopped
Instructions
- 1
In a medium bowl, gently flake the drained salmon. Be careful not to break it up too much, aiming for some larger pieces.
⏱️ 2 min
- 2
Add the finely diced onion, green bell pepper, mayonnaise, Dijon mustard, egg, panko breadcrumbs, Old Bay seasoning, smoked paprika, Crystal hot sauce, and 2 tablespoons of chopped fresh dill to the bowl with the salmon.
⏱️ 5 min
- 3
Gently mix all the croquette ingredients together with a fork until just combined. Overmixing will break down the salmon too much.
⏱️ 3 min
- 4
Divide the mixture into 8 equal portions and shape each portion into a small patty or croquette, about 1/2-inch thick.
⏱️ 5 min
- 5
Place the cornmeal in a shallow dish. Dredge each croquette in the cornmeal, ensuring it's evenly coated on all sides.
⏱️ 3 min
- 6
Arrange the coated croquettes on a plate or small baking sheet and place them in the freezer for 6-7 minutes to help them firm up and set.
⏱️ 7 min
- 7
While the croquettes are chilling, prepare the remoulade. In a small bowl, combine the mayonnaise, Dijon mustard, Old Bay seasoning, chopped capers, hot sauce, smoked paprika, and 1 tablespoon of chopped fresh dill.
⏱️ 3 min
- 8
Stir the remoulade ingredients until well combined. Taste and adjust seasonings (more hot sauce, Old Bay, or dill) as desired.
⏱️ 2 min
- 9
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the chilled croquettes to the pan, ensuring not to overcrowd it (cook in batches if necessary).
⏱️ 2 min
- 10
Pan-fry the croquettes for 3-5 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min
- 11
Remove the cooked croquettes from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min
- 12
Serve the salmon croquettes immediately, garnished with flaky sea salt and additional fresh dill, alongside the quick remoulade.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Croquettes with Quick Remoulade
For the Salmon Croquettes
- 3.4 ounces wild salmon, drained, from a tin
- 1/4 onion, finely diced
- 1/4 green bell pepper, finely diced
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 1 egg
- 1/4 cup panko breadcrumbs, plus more for coating
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1/2 teaspoon smoked paprika, or to taste
- 1/2 teaspoon Crystal hot sauce, or a splash
- 2 tablespoons fresh dill, chopped, plus more for garnish
- 1/2 cup cornmeal, for coating
- 1/4 cup vegetable oil, for pan-frying
- 1/4 teaspoon flaky sea salt, for finishing, or to taste
For the Quick Remoulade
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning, or to taste
- 1 tablespoon capers, chopped
- 1/2 teaspoon hot sauce, or to taste
- 1/4 teaspoon smoked paprika
- 1 tablespoon fresh dill, chopped
Instructions
- 1
In a medium bowl, gently flake the drained salmon. Be careful not to break it up too much, aiming for some larger pieces.
⏱️ 2 min - 2
Add the finely diced onion, green bell pepper, mayonnaise, Dijon mustard, egg, panko breadcrumbs, Old Bay seasoning, smoked paprika, Crystal hot sauce, and 2 tablespoons of chopped fresh dill to the bowl with the salmon.
⏱️ 5 min - 3
Gently mix all the croquette ingredients together with a fork until just combined. Overmixing will break down the salmon too much.
⏱️ 3 min - 4
Divide the mixture into 8 equal portions and shape each portion into a small patty or croquette, about 1/2-inch thick.
⏱️ 5 min - 5
Place the cornmeal in a shallow dish. Dredge each croquette in the cornmeal, ensuring it's evenly coated on all sides.
⏱️ 3 min - 6
Arrange the coated croquettes on a plate or small baking sheet and place them in the freezer for 6-7 minutes to help them firm up and set.
⏱️ 7 min - 7
While the croquettes are chilling, prepare the remoulade. In a small bowl, combine the mayonnaise, Dijon mustard, Old Bay seasoning, chopped capers, hot sauce, smoked paprika, and 1 tablespoon of chopped fresh dill.
⏱️ 3 min - 8
Stir the remoulade ingredients until well combined. Taste and adjust seasonings (more hot sauce, Old Bay, or dill) as desired.
⏱️ 2 min - 9
Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the chilled croquettes to the pan, ensuring not to overcrowd it (cook in batches if necessary).
⏱️ 2 min - 10
Pan-fry the croquettes for 3-5 minutes per side, or until golden brown and heated through. The internal temperature should reach 165°F (74°C).
⏱️ 8 min - 11
Remove the cooked croquettes from the pan and place them on a paper towel-lined plate to drain any excess oil.
⏱️ 1 min - 12
Serve the salmon croquettes immediately, garnished with flaky sea salt and additional fresh dill, alongside the quick remoulade.
⏱️ 1 min