Prepare Remoulade: Whisk together mayonnaise, Dijon mustard, finely chopped capers, lemon juice, Worcestershire sauce, and hot sauce in a bowl. Set aside or refrigerate until ready to serve.

Cook Salmon: Preheat your oven to 375°F. Place the salmon fillet on a parchment-lined baking sheet, drizzling with neutral oil, salt, and pepper. Bake for 15-20 minutes until it flakes easily.

Sweat Shallot: In a skillet, melt unsalted butter over medium heat. Add the finely chopped shallot and sauté until translucent, about 3 minutes. Toss in the chopped garlic and cook for another minute until fragrant.

Mix Croquette Ingredients: In a mixing bowl, combine the flaked salmon, leftover mashed potatoes, seasoned breadcrumbs, the sautéed shallot and garlic, Old Bay seasoning, and Dijon mustard. Stir until well blended, and then form the mixture into oval croquettes.

Pan Fry Croquettes: Heat neutral oil in a frying pan over medium-high heat. Carefully add the croquettes, cooking for 2-3 minutes per side until golden brown and crispy, totaling about 6-8 minutes. Transfer to a paper towel-lined plate and sprinkle with salt. Serve warm with remoulade and garnish with fresh parsley.