Crispy Salmon Croquettes with Remoulade Sauce

  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 15m
  • Ready In : 40m


  • 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
Canola oil, for frying
For Remoulade:


For Remoulade:

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.
For Croquettes:

Using a fork flake the salmon meat away from the skin. Discard skin.

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.

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.

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.

Serve Croquettes hot with remaining remoulade sauce.

Recipe courtesy of Sandra Lee, 2008

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