Spicy Salmon Croquettes with Lemon Dill Aioli - Quick 15-Minute Recipe
These crispy, golden salmon croquettes are packed with a subtle spicy kick and paired with a refreshing lemon dill aioli that's perfect for spring. Ready in under 20 minutes, they make an impressive yet effortless weeknight dinner or elegant appetizer.
Ingredients
- 400g canned salmon, drained and flaked
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 3 tablespoons mayonnaise
- 2 green onions, finely chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons vegetable oil for frying
- 1/2 cup mayonnaise for aioli
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon lemon zest
Instructions
Prepare the lemon dill aioli by combining 1/2 cup mayonnaise, fresh dill, lemon juice, minced garlic, and lemon zest in a small bowl. Stir well and refrigerate until serving.
In a large bowl, combine the drained salmon, panko breadcrumbs, beaten egg, 3 tablespoons mayonnaise, green onions, Dijon mustard, cayenne pepper, smoked paprika, salt, and black pepper. Mix until well combined.
Divide the mixture into 8 equal portions and shape each into a patty about 2cm thick.
Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Carefully place the croquettes in the hot pan and cook for 4-5 minutes per side until golden brown and the internal temperature reaches 74°C (165°F) when checked with a food thermometer.
Transfer croquettes to a paper towel-lined plate to drain excess oil.
Serve the spicy salmon croquettes immediately with the lemon dill aioli on the side and garnish with fresh dill sprigs if desired.
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