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

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

Ingredients:

2 large salmon filets, 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 at 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 them 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 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, this should take about three to four minutes. Remove the skillet from the heat and spoon it into a medium-sized 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 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 a tablespoon of unsalted butter. Peel and finely dice a small onion and measure 1/4 cup of onion. Chop the garlic as well.

When the oil is hot, sauté the onion and garlic, and 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, 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, 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

Ingredients:

1 whole egg at room temperature
1 egg yolk at 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

Directions:

Fresh farm eggs are the best when making aioli 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 runs. The volume will increase; at this point, stop the food processor and scrape down the sides. Turn the food processor back on, and add the remaining oil mixture in a steady, continuous stream. 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.
Serve.

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.

Can I Use Canned Salmon For Croquettes?

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

You will find 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

If you want to leave more texture to your patties, don’t overmix. We leave some larger pieces of salmon in the mixture, as it adds a lot of depth to the patties.
You could easily swap with tuna instead of salmon if you want to alter the type of seafood used. Even crab meat would be a great alternative.
Make sure you form the patties but don’t press them too hard together, or they will become heavy. You want to make sure 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?

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 a bit.

You would want to cook at 425 degrees.

Pan-frying is faster, and you will find that it creates a better crust for your patties.

Is 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.

But it is easy to think of the two as similar, as they are very similar in how they are cooked and served.

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

Potato Salmon Croquettes Recipe

5 from 1 vote

Print Pin Rate

Servings:

Calories: 542kcal

Author: D. Durand Worthey

Ingredients

* 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

Instructions

Preheat oven to 400°.
Roughly peel two russet potatoes and quarter them, place them 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 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, this should take about three to four minutes. Remove the skillet from the heat and spoon it into a medium-sized 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 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 a tablespoon of unsalted butter. Peel and finely dice a small onion and measure 1/4 cup of onion. Chop the garlic as well.
When the oil is hot, sauté the onion and garlic, and 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, 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, 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.

Nutrition

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