Summertime is all about relaxing and enjoying some much-needed downtime, am I right? But the dog days of summer are also very much about good food and even better drink pairings. This recipe idea featuring salmon and potatoes is hearty and savory. Grab our Potato Salmon Croquettes recipe down below and give it a try. The following content is intended for readers who are 21 or older. This shop has been compensated by Inmar Intelligence. All opinions are mine alone. #StellaArtoisRecipe #StellaPartner #StellaArtois
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 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 notes of citrus, and boy is it smooth. It’s triple-filtered for a crisp finish, and it’s 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 Savory 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!
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
Prep Time 15 minutes
Cook Salmon 30 minutes
Frying Cook Time: 4 minutes per side 8 minutes
Oven Baking Time: 20 minutes
Total Time: 53 minutes or just under an hour
Time does not include chill time for Salmon & Potato Croquettes which include 1-2 hours
- 2 large salmon filet, when cooked you’ll need 2 cups
- 1 jalapeño cut, seeded and diced
- 2 cloves garlic, minced
- 1/3 cup onion, finely diced
- 1 tablespoon olive oil for sautéeing the onion and garlic
- 1 cup russet potatoes, cooked and mashed
- 3 tablespoons mayo
- 2 tablespoons of melted butter or liquefied ghee
- 2 tablespoons fresh dill chopped fine
- 1 egg room temperature
- 1 tablespoon Old Bay Hot seasoning or Original Old Bay seasoning
- 1/2 teaspoon sea salt or Kosher salt
- 1/4 teaspoon freshly cracked black peppercorns
- 1/2 cup + 1/4 cup Panko breadcrumbs
- 1 1/2 cups safflower oil + 2 tablespoons
Directions for making the croquettes:
Preheat oven to 400°.
Roughly peel two russet potatoes and quarter them, place into a pot of water and boil on medium-high until the potatoes are fork-tender in 15-minutes. While the potatoes are boiling prep the jalapeño pepper, mince the garlic, and cut the onions into a fine dice.
Place a small skillet over med-high heat and add oil, when the oil is hot sauté the garlic and onions for two minutes stirring until the onions are soft, should take about three to four minutes. Remove the skillet from heat and spoon into a medium-size mixing bowl.
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 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, the salmon should be firm to the touch and have an internal temperature using an instant-read thermometer of 145° and will 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 a tablespoon of unsalted butter. Peel and finely dice a small onion and measure out 1/4 cup of onion, chop garlic as well. When the oil is hot sauté the onion and garlic, continue moving around mixture around to prevent the onion and garlic from burning. Sauté until the onions begin to soften in about three (3) minutes. Turn off the stovetop and spoon the onions 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 a 1/4 cup of the salmon and potato mixture into your palm, about the size of a golf ball, and form into a ball, then 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, when the oil is hot add three or four of the salmon croquettes and cook until the bottoms are golden brown in 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, a fresh garden salad, and a bottle of chilled Stella Artois® Solstice Lager. Cheers!
Cucumber Aioli Recipe
- 1 whole egg room temperature
- 1 egg yolks room temperature
- 1/3 extra virgin olive oil
- 1/3 grapeseed oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon white wine vinegar
- 1/4 finely chopped cucumber
- 1 tablespoon freshly squeezed lemon juice
When making aioli, fresh farm eggs are the best because firm golden yolks yield the best results. However, store-bought eggs will also work. If the eggs have been stored in the fridge, place them in a bowl of lukewarm water and allow them to sit for 15-minutes.
- Add the whole egg and the egg yolk into a food processor and beat until they become begin to thicken and emulsify (20 seconds).
- Add the extra virgin olive oil to the grapeseed oil and little by little drip a third of the oil into the eggs while the food processor is running. The volume will increase; at this point, stop the food processor and scrape down the sides. Turn the food processor back on, and in a steady, continuous stream, add the remaining oil mixture. Stop mixing.
- Through the food processor porthole, add the Dijon mustard, Old Bay seasoning, and white wine vinegar start the food processor, and continue to mix for 10 seconds.
- Spoon the mixture into a bowl and fold in the chopped cucumbers.
Now that you have our savory Potato + Salmon Croquettes recipe, it’s time to make more summertime memories.
Heads up, for more seasonal offerings, Stella Artois will be releasing Stella Artois® Midnight Lager this fall. Stay tuned. Cheers! Crack open a cold Stella Artois® Solstice Lager, and offer up a toast to making delicious summer memories.
- * 2 large salmon filet, when cooked you'll need 2 cups
- * 1 jalapeño cut, seeded and diced
- * 2 cloves garlic, minced
- * 1 small onion, diced
- * 1 cup russet potatoes, cooked and mashed
- * 3 tablespoons mayo
- * 2 tablespoons of melted butter or liquefied ghee
- * 2 tablespoons fresh dill chopped fine
- * 1 egg room temperature
- * 1 tablespoon Old Bay Hot seasoning or Original Old Bay seasoning
- * 1/2 teaspoon sea salt or Kosher salt
- * 1/4 teaspoon freshly cracked black peppercorns
- * 1/2 cup + 1/4 cup Panko breadcrumbs
- * 1 1/2 cups safflower oil + 2 tablespoons
- Boil two roughly peeled russet potatoes and quarter them, place into a pot of water and boil until fork tender in 15-minutes. Strain off the water and smash with a fork, set aside. You'll need one cup of mashed potatoes.
- Preheat oven to 400° and line a walled cooking sheet with aluminum foil, brush 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 on the center rack of the preheated oven and bake for 35-minutes. The finished, the salmon should be firm to the touch and will flake with the tines of a fork.
- When the salmon is cool enough to handle safely, flake 2 cups into a large mixing bowl. Add the smashed potatoes, 1/2 cup of the panko breadcrumbs, egg, and mayo. Also, add, the 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 a measure of the mixture into your palm, about the size of an egg, and formed into a ball, then press it gently into a patty. Place on a cooking sheet lined with parchment or wax paper. Chill the croquettes in the fridge for 20-minutes.
- Place a large skillet over med-high heat and add the cooking oil, when the oil is hot add three or four of the salmon croquettes and cook until the bottoms are golden brown in about 4-5 minutes, using a spatula turn the croquettes over and cook until the bottom is golden brown. Place the finished salmon croquettes onto a plate lined with paper towels.