Potato Salmon Croquettes Recipe

This recipe idea featuring salmon and potatoes is hearty and savory. Grab our Potato Salmon Croquettes recipe down below and give it a try. 

Summertime is all about relaxing and enjoying much-needed downtime, right?

But the dog days of summer are also very much about good food and even better drink pairings.

Potato Salmon Croquettes

Let’s raise a beer to summer!

And while we’re at it, let’s also serve up a side of deliciousness in the form of our savory Potato + Salmon Croquettes recipe.

But first, let’s put the Stella Artois® Solstice Lager on ice so that we can enjoy some nice cold beer and a plate of good food.

This is what summer is all about, savoring the moment with the people who matter most to us.

I love all kinds of beer, but there’s something special about a beer like Stella Artois that has a brewing heritage dating back over 600 years to Leuven, Belgium. With that kind of longstanding history, Stella Artois has earned a place on my table.

Stella Artois® Solstice Lager is the newest beer made by the brewers at Stella Artois, and it is ideal for summer.

It’s a light, refreshing beer with citrus notes, and boy, is it smooth.

It’s triple-filtered for a crisp finish and perfect for sun-filled summer days.

When it comes to summer beers, my preference is session beers that I can enjoy with friends over the whole afternoon.

Stella Artois Solstice Lager fits the bill; this beer also gets high marks for its mouth with its subtle carbonation, lightness on the palette, and clean aftertaste.

Stella Artois Solstice Lager is a beer that doesn’t overpower, and its citrus notes pair perfectly with seafood like our savory Potato + Salmon Croquettes. 

What You Need To Make Our Potato Salmon Croquettes

Salmon. For this recipe, I baked a medium salmon filet with herbs, extra virgin olive oil, and Cajun seasoning, but you can also use canned salmon.

Smashed Potatoes, Japanese Panko Breadcrumbs, Egg. & Mayo. Together, these three ingredients are what hold the Croquettes together, and it works like a charm.

For the potatoes, I used two medium russet potatoes, Japanese Panko breadcrumbs, and a single room-temperature farm fresh egg. A plain or fat-free mayo works too!

Onion, Jalapeño Pepper, Garlic, & Dill. Here is the fresh ingredients lineup, and there’s nothing better than fresh, right? You can use shallot or green onion instead of the onion.

And use a good ole’ green bell pepper if you prefer a milder no-heat pepper. Also, if you don’t do garlic, feel free to skip it; no worries. Plus, herbs like fresh rosemary, thyme, savory, marjoram, tarragon, and parsley can easily replace the dill.

Old Bay Hot Seasoning, Sea Salt & Freshly Cracked Black Peppercorns. This is my seasoning list. It’s simple and so savory.

If you don’t want the heat of the Old Bay Hot seasoning, just use the original Old Bay seasoning and call it good! Add sea salt and freshly cracked black peppercorns to taste. 

Safflower Oil. For the frying oil, I used safflower, but you can also use vegetable oil, avocado oil, canola oil, grapeseed oil, or peanut oil. Any high smoke-point oil will do the job.

Make sure to grab all your fresh ingredients at your local Kroger grocery store and shop for Stella Artois Solstice Lager at your local supermarket and many other locations.

How to make Potato Salmon Croquettes

8-10 Servings

Prep Time: 15 minutes

Cook Salmon: 30 minutes

Frying Cook Time: 4 minutes per side 8 minutes 

Time does not include chill time for Salmon & Potato Croquettes, which include 1-2 hours

Ingredients:

• 2 large salmon filets (yields 2 cups cooked and flaked salmon)
• 2 russet potatoes, peeled and quartered (you’ll need 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 or texture adjustment)
• 1 1/2 cups safflower oil (for frying)

Directions for making the croquettes:

Preheat the oven to 400°.

Roughly peel two russet potatoes and quarter them. Place them in a pot of water and boil on medium-high for 15 minutes until fork-tender. While the potatoes boil, prep the jalapeño pepper, mince the garlic, and cut the onions into fine dice.  

When the potatoes are finished boiling, strain off the water and smash with a fork. Set aside. You’ll need one cup of mashed potatoes. 

Line a walled cooking sheet with aluminum foil. Brush the salmon with two tablespoons of olive oil, then season with sea salt or Kosher salt and freshly cracked black peppercorns. If you have fresh herbs like thyme, rosemary, or tarragon, lay them on the center of the baking sheet and place the salmon on top of the herbs.

Place the salmon on the center rack of the preheated 400° oven and bake for 30-35 minutes.

The finished salmon should be firm to the touch, have an internal temperature of an instant-read thermometer of 145°, and flake with the tines of a fork.

While the salmon is cooling, place a small skillet over medium heat and add a tablespoon of olive oil and unsalted butter. Peel and finely dice a small onion, measuring 1/4 cup. Chop the garlic as well.

When the oil is hot, sauté the onion and garlic, moving the mixture around to prevent them from burning. Sauté until the onions begin to soften, about three (3) minutes. Turn off the stovetop, spoon the onion and garlic mixture into a bowl, and set aside. 

When the salmon is cool enough to handle safely, flake 2 cups into a large mixing bowl. Add the mashed potatoes, 1/2 cup of the panko breadcrumbs, egg, and mayo. Also, add the sautéed diced onion, jalapeño pepper, garlic, chopped dill, Old Bay Hot seasoning, sea salt, and freshly cracked black peppercorns, then mix well. Add the remaining panko breadcrumbs and continue mixing.

Spoon about 1/4 cup of the salmon and potato mixture into your palm, about the size of a golf ball, form it into a ball, and press it gently into a patty.

Place on a cooking sheet lined with parchment or wax paper.

Chill the croquettes in the fridge for 1-2 hours or overnight if making ahead.

Place a large skillet over med-high heat and add the cooking oil (Heat the oil to about 350°F if using a thermometer). 

Add three or four salmon croquettes when the oil is hot and cook until the bottoms are golden brown, about 4-5 minutes per side.

Using a spatula, turn the croquettes over and cook until the opposite side is golden brown, too.

Place the finished salmon croquettes onto a plate lined with parchment paper or paper towels.

Serve with the cucumber aioli (recipe below), a fresh garden salad, and a bottle of chilled Stella Artois® Solstice Lager.

Cheers!

Cucumber Aioli Recipe

Ingredients:

• 1 whole egg at room temperature
• 1 egg yolk at room temperature
• 1/3 cup extra virgin olive oil
• 1/3 cup grapeseed oil
  
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon Old Bay seasoning
• 1 tablespoon white wine vinegar
• 1/4 cup finely chopped cucumber
  
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon sea salt, to taste
  

Directions:

1.  Fresh farm eggs yield the best results, but store-bought work well. To bring cold eggs to room temperature, place them in a bowl of lukewarm water for 15 minutes.
2. Add the whole egg and egg yolk to a food processor and blend until thickened and emulsified (about 20 seconds).
3. Combine the olive oil and grapeseed oil. With the food processor running, slowly drizzle in about a third of the oil. Stop to scrape down the sides, then resume blending and add the remaining oil in a slow, steady stream until the mixture thickens and emulsifies fully.
4. Add the Dijon mustard, Old Bay seasoning, white wine vinegar, lemon juice, and optional garlic through the top of the processor. Blend for another 10 seconds to combine.
5. Transfer the aioli to a bowl and gently fold in the finely chopped cucumber—season with salt to taste.
6. Use immediately or refrigerate until ready to serve. It is perfect with salmon croquettes or grilled vegetables or as a sandwich spread.

Can I Use Canned Salmon For Croquettes? 

You are welcome to swap out the fresh cooked salmon with canned salmon.

The flavor won’t be as vibrant, but it will work as a simple replacement.

Just drain off the juice of the salmon if you have it, then assemble the same. 

Pro Tips and Variations 

Don’t overmix if you want to leave more texture to your patties. We leave some larger pieces of salmon in the mixture as it adds a lot of depth to the patties. 

If you want to alter the type of seafood used, you could easily substitute tuna for salmon. Even crab meat would be a great alternative. 

Form the patties, but don’t press them too hard together, or they will become heavy. You want to ensure that you can enjoy the light texture. 

If you want some heat factor, leave in some seeds from the jalapeno. We de-seeded them to give them flavor without making them spicy. 

Can I Bake These Instead of Pan Frying them? 

You can do so if you want to bake them in the oven.

I recommend that you spray the outside of the croquettes with cooking spray.

This will help ensure you get a golden color and allow a crust to form.

You would want to cook at 425 degrees. 

Pan-frying is faster; it creates a better crust for your patties. 

Are Croquettes and Salmon Patties the Same Thing? 

A croquette mixture is flakier and offers a lighter texture.

While salmon patties tend to be made with flour and can be a bit heavier overall.

However, the two are easily considered similar because they are cooked and served in very similar ways. 

My croquettes are unique, and the potatoes, bread crumbs, herbs, and spices help transform the flavor. 

Now that you have our savory Potato + Salmon Croquettes recipe, it’s time to make more summertime memories. 

Potato Salmon Croquettes Recipe

5 from 1 vote

Print Pin Rate

Servings: 8

Author: D. Durand Worthey

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Ingredients

 

1x2x3x4x5x

• 2 large salmon filets yields 2 cups cooked and flaked salmon
• 2 russet potatoes peeled and quartered (you’ll need 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 or texture adjustment
• 1 1/2 cups safflower oil for frying

Instructions

• Preheat the oven to 400°.
• Roughly peel two russet potatoes and quarter them. Place them in a pot of water and boil on medium-high for 15 minutes until fork-tender. While the potatoes boil, prep the jalapeño pepper, mince the garlic, and cut the onions into fine dice.
• When the potatoes are finished boiling, strain off the water and smash with a fork. Set aside. You'll need one cup of mashed potatoes.
• Line a walled cooking sheet with aluminum foil. Brush the salmon with two tablespoons of olive oil, then season with sea salt or Kosher salt and freshly cracked black peppercorns. If you have fresh herbs like thyme, rosemary, or tarragon, lay them on the center of the baking sheet and place the salmon on top of the herbs.
• Place the salmon on the center rack of the preheated 400° oven and bake for 30-35 minutes.
• The finished salmon should be firm to the touch, have an internal temperature of an instant-read thermometer of 145°, and flake with the tines of a fork.
• While the salmon is cooling, place a small skillet over medium heat and add a tablespoon of olive oil and unsalted butter. Peel and finely dice a small onion, measuring 1/4 cup. Chop the garlic as well.
• When the oil is hot, sauté the onion and garlic, moving the mixture around to prevent them from burning. Sauté until the onions begin to soften, about three (3) minutes. Turn off the stovetop, spoon the onion and garlic mixture into a bowl, and set aside.
• When the salmon is cool enough to handle safely, flake 2 cups into a large mixing bowl. Add the mashed potatoes, 1/2 cup of the panko breadcrumbs, egg, and mayo. Also, add the sautéed diced onion, jalapeño pepper, garlic, chopped dill, Old Bay Hot seasoning, sea salt, and freshly cracked black peppercorns, then mix well. Add the remaining panko breadcrumbs and continue mixing.
• Spoon about 1/4 cup of the salmon and potato mixture into your palm, about the size of a golf ball, form it into a ball, and press it gently into a patty.
• Place on a cooking sheet lined with parchment or wax paper.
• Chill the croquettes in the fridge for 1-2 hours or overnight if making ahead.
• Place a large skillet over med-high heat and add the cooking oil (Heat the oil to about 350°F if using a thermometer).
• Add three or four salmon croquettes when the oil is hot and cook until the bottoms are golden brown, about 4-5 minutes per side.
• Using a spatula, turn the croquettes over and cook until the opposite side is golden brown, too.
• Place the finished salmon croquettes onto a plate lined with parchment paper or paper towels.
• Serve with the cucumber aioli (recipe below), a fresh garden salad, and a bottle of chilled Stella Artois® Solstice Lager.

Notes

Cucumber Aioli Recipe

Ingredients:

• 1 whole egg at room temperature
• 1 egg yolk at room temperature
• 1/3 cup extra virgin olive oil
• 1/3 cup grapeseed oil
  
• 1 teaspoon of Dijon mustard
• 1/2 teaspoon Old Bay seasoning
• 1 tablespoon white wine vinegar
• 1/4 cup finely chopped cucumber
  
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon sea salt, to taste
  

Directions:

1.  Fresh farm eggs yield the best results, but store-bought work well. To bring cold eggs to room temperature, place them in a bowl of lukewarm water for 15 minutes.
2. Add the whole egg and egg yolk to a food processor and blend until thickened and emulsified (about 20 seconds).
3. Combine the olive oil and grapeseed oil. With the food processor running, slowly drizzle in about a third of the oil. Stop to scrape down the sides, then resume blending and add the remaining oil in a slow, steady stream until the mixture thickens and emulsifies fully.
4. Add the Dijon mustard, Old Bay seasoning, white wine vinegar, lemon juice, and optional garlic through the top of the processor. Blend for another 10 seconds to combine.
5. Transfer the aioli to a bowl and gently fold in the finely chopped cucumber—season with salt to taste.
6. Use immediately or refrigerate until ready to serve. It is perfect with salmon croquettes or grilled vegetables or as a sandwich spread.

Nutrition

Sugar: 11g

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