Salmon Croquettes 2

These crispy salmon croquettes get a serious savory boost from an ingredient most people overlook: anchovy paste. It doesn’t make them taste fishy. Instead, it deepens the salmon flavor with a salty, umami richness that’s hard to achieve any other way.

Flaked cooked salmon gets combined with mashed potatoes, a squeeze of lemon juice, parsley, Worcestershire, and a beaten egg to bind it all. The mixture chills until it’s firm enough to shape, then each croquette gets breaded and rests for at least an hour. That drying time is key: it sets the breading so it doesn’t fall off in the hot oil.

Fry them for just two to four minutes until the outside is deeply golden and shatteringly crisp. The inside stays soft and creamy from the potato, while the salmon stays tender.

Pro Tips

• Use leftover baked or poached salmon. Canned salmon (drained well) works in a pinch, but fresh-cooked has better texture.
• Don’t skip the hour-long drying time after breading. It’s the difference between a crust that stays on and one that slides off in the oil.
• Oil temperature matters. Keep it around 350°F (175°C). Too cool and the croquettes absorb grease; too hot and the crust burns before the center heats through.
• Drain on a wire rack, not just paper towels. The rack keeps air circulating so the bottom stays crispy.

Variations

• Pan-fry in shallow oil instead of deep frying for a lighter version. Flip once when the bottom is golden.
• Add Old Bay seasoning or a pinch of cayenne to the mixture for some heat.
• Serve with a quick tartar sauce or remoulade for dipping.