Start by making the remoulade sauce: combine mayonnaise with chopped herbs, lemon juice, and spices. Mix well and refrigerate.

Preheat your oven to 375°F (190°C). Place the salmon on a baking sheet, season with salt and pepper. Bake for 15-20 minutes until cooked through.

Melt butter in a pan over medium-low heat. Sauté shallots for 3 minutes, then add garlic and cook for another minute without browning.

In a mixing bowl, combine flaked salmon, sautéed shallots, mashed potatoes, breadcrumbs, Old Bay seasoning, and Dijon mustard. Mix until well combined.

Shape the mixture into oval croquettes, using about 3 tablespoons of the mixture for each. Ensure uniform size for even cooking.

Heat oil in a skillet over medium-high heat. Fry croquettes in batches for 2-3 minutes on each side until golden brown, about 6-8 minutes total.

Transfer croquettes to a plate lined with paper towels to drain excess oil. Garnish with fresh parsley and serve hot with remoulade sauce.