Recipe courtesy of Maya Ferrante for Food Network Kitchen

Salmon Croquettes with Remoulade Sauce

Getting reviews...
Most likely you have most, if not all, of the ingredients to make this surprisingly easy, budget-friendly and deliciously crispy dish sitting in your pantry right now. We tested the recipe using both cornmeal and panko for the breading and found panko produced a much better crunch and that golden crust croquettes are known for. Serve them on their own as a delicious appetizer or along with a salad for a light dinner.
Save Recipe
  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 8 to 10 croquettes
Share This Recipe

Ingredients

Directions

  1. Combine the flour, Worcestershire, hot sauce if using, Dijon, garlic powder, scallions, salmon, onion, 1 of the eggs, 1 teaspoon of the Cajun seasoning, 1 teaspoon salt and several grinds of black pepper in a medium bowl and gently stir with a fork until the flour is fully incorporated. Place the mixture in the refrigerator and chill for at least 30 minutes and up to 1 hour (see Cook’s Note).
  2. Meanwhile, prepare the remoulade sauce by combining the mayonnaise, capers, sweet paprika, cornichons and brine, remaining 2 teaspoons Cajun seasoning and 1/2 teaspoon salt in a small bowl and set aside. (The sauce can be refrigerated, covered, up to 1 hour; serve chilled or at room temperature.) 
  3. Lightly beat the remaining egg in a small bowl. Place the panko in another small bowl and dust your hands lightly with flour. Using a 1/4 cup measuring cup, scoop the salmon mixture, shape it into an oblong croquette about 2 inches long and set on a large plate. Repeat to make a total of 8 croquettes. (Alternatively, these can be shaped into round patties). Working 1 croquette at a time, dip into the egg and then roll in the panko to coat completely, gently pressing so it adheres. 
  4. Heat the canola oil a large skillet over high heat until 350 degrees F on a deep-fry thermometer or by testing: Add a small piece of the salmon mixture to the oil; it should bubble vigorously and float to the top. Line a plate with paper towels. 
  5. Carefully place the croquettes in the oil, making sure to leave space in between to ensure even cooking. Cook until golden brown, 2 to 3 minutes per side. Transfer to the lined plate and let cool slightly. Serve warm with the remoulade sauce.   

Cook’s Note

When measuring flour, spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in extra flour in the measuring cup, which can yield a drier end result.)   Chilling the mixture makes shaping it easier and helps prevent the croquettes from falling apart during cooking.

22m Easy 93%
CLASS
23m Easy 100%
CLASS
10m Easy 99%
CLASS
Gabriela Cámara

Deep Fried Quesadillas

3m Easy 98%
CLASS
20m Easy 99%
CLASS
22m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now