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Salmon Croquettes with Cajun Dill Remoulade

Golden skillet-fried croquettes made with fresh salmon, the Louisiana trinity, and Creole seasoning, served with a creamy Cajun dill remoulade.
Prep Time 25 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 Croquettes

Ingredients

Ingredients

For the Cajun Dill Remoulade

  • ½ cup mayonnaise
  • 1 tablespoon Creole or stone-ground mustard
  • 1 tablespoon finely chopped fresh dill
  • 1 teaspoon hot sauce
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon Cajun seasoning plus more to taste
  • 1 teaspoon lemon juice optional

For the Salmon Croquettes

  • 1 pound fresh salmon skin and pin bones removed
  • 1 tablespoon olive oil
  • 1 teaspoon salt-free Creole seasoning divided
  • 1 tablespoon butter
  • ⅓ cup finely diced onion
  • ¼ cup finely diced green bell pepper
  • ¼ cup finely diced celery
  • 2 garlic cloves minced
  • ¼ cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ½ cup plain breadcrumbs plus more if needed
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped fresh parsley
  • Salt and black pepper to taste
  • 1 tablespoon all-purpose flour
  • 1 large egg lightly beaten
  • Neutral oil for shallow frying

Instructions

Instructions

  1. Prepare the remoulade. Stir together the mayonnaise, mustard, dill, hot sauce, Worcestershire sauce, smoked paprika, garlic powder, Cajun seasoning, and optional lemon juice. Cover and refrigerate for at least 30 minutes.
  2. Pat the salmon dry and season it with ½ teaspoon of the Creole seasoning.
  3. Heat the olive oil in a skillet over medium heat. Add the salmon and cook for approximately 4 to 5 minutes per side, depending on its thickness, until the thickest part reaches 145°F. Transfer the salmon to a plate.
  4. Keep the remaining oil and flavorful browned bits in the skillet, removing anything scorched. Add the butter, onion, bell pepper, and celery. Sauté for 5 to 7 minutes, until softened and the excess moisture has cooked off.
  5. Add the garlic and cook for 30 seconds. Remove the skillet from the heat and allow the vegetables to cool.
  6. Once cooled, flake the salmon into chunky pieces in a large bowl.
  7. Add the cooled vegetables, mayonnaise, Worcestershire sauce, hot sauce, breadcrumbs, green onions, parsley, and remaining ½ teaspoon of Creole seasoning. Mix gently, leaving some larger flakes of salmon intact.
  8. Taste the mixture and adjust the salt, black pepper, Creole seasoning, or hot sauce as needed.
  9. Fold in the flour, followed by the beaten egg, until evenly combined. Do not taste the mixture after adding the raw flour and egg.
  10. Let the mixture rest for 10 minutes. If it is too loose to shape, add additional breadcrumbs 1 tablespoon at a time.
  11. Divide the mixture into approximately 8 croquettes. Shape each croquette to about ¾ inch thick.
  12. Arrange the croquettes on a tray and refrigerate for 30 minutes. Do not apply an outside coating.
  13. Wipe out the cooled skillet. Add approximately ¼ inch of fresh neutral oil and heat it over medium heat to approximately 350°F.
  14. Working in batches, fry the croquettes for approximately 3 to 4 minutes per side, until deeply golden and the centers reach 165°F. Adjust the heat as needed to prevent the outside from becoming too dark.
  15. Transfer the cooked croquettes to a wire rack to drain.
  16. Taste the chilled remoulade and adjust the seasoning if necessary. Serve it alongside the warm salmon croquettes.

Recipe Notes

Recipe Notes

Use plain, unseasoned breadcrumbs.

The breadcrumbs and flour go inside the croquettes. No outside coating is needed.

Creole or stone-ground mustard is used in the remoulade only.

Taste and adjust the salmon mixture before adding the raw flour and egg.

If your Creole seasoning contains salt, reduce the additional salt.

Chilling the shaped croquettes makes them firmer and easier to fry.

Allow the first side to develop a firm crust before flipping.

Lemon juice in the remoulade is optional.

Keep the oil near 350°F. Oil that is too cool can make the croquettes greasy, while oil that is too hot may brown the exterior before the center is thoroughly heated.