Crispy Salmon Croquettes with Remoulade Sauce

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  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 4 servings
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1 1/4 cups mayonnaise

1 tablespoon capers

1 teaspoon seafood seasoning (recommended: Old Bay)

1/2 teaspoon crushed garlic

2 1/2 teaspoons lemon juice

1 scallion, finely chopped


2 pre-cooked salmon fillets, about 1/2 pound

1 egg, lightly beaten

3/4 cup fish fry coating mix, plus more for coating (recommended: Kraft)

6 dashes hot sauce

1/4 cup remoulade sauce, recipe above

Canola oil, for frying


  1. For Remoulade:
  2. Combine all the remoulade ingredients, except scallions in a bowl and stir together with a fork to help break up the capers. Mix in scallion and set aside.
  3. For Croquettes:
  4. Using a fork flake the salmon meat away from the skin. Discard skin.
  5. In a medium bowl, beat egg. To the egg, add the fish fry mix, salmon, hot sauce, and 1/4 cup of remoulade sauce. Mix well to combine. Form into 8 patties.
  6. Pour the remaining fish fry mix into a pie dish or onto a dish. Coat the patties in the remaining fish fry mix and set aside.
  7. In a large skillet, heat a thin layer of oil over medium to medium-high heat. Without crowding pan, cook patties until golden brown, about 3 to 4 minutes per side.
  8. Serve croquettes hot with remaining remoulade sauce.

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