Salmon Croquettes Recipe

Prepare salmon

Pat salmon chunks dry with paper towel. If using very large flakes, roughly chop to create small uniform pieces about 1/4-inch; alternatively pulse 2-3 times in a food processor to coarsely flake (do not puree). Transfer to a large mixing bowl.

Sauté aromatics (optional)

Heat a small skillet over medium with 1 teaspoon olive oil. Add minced red onion, jalapeño and garlic and sauté 1–2 minutes until softened and fragrant but not browned. Let cool slightly (this step mellows raw bite; you can skip and use raw aromatics if preferred). Add to bowl with salmon.

Make croquette mixture

To the bowl with salmon and aromatics add 1.5 cups panko, 1 beaten egg, 1/4 cup mayonnaise, 1 teaspoon Dijon, lemon zest, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Mix gently with a spatula until evenly combined. The mixture should hold together when pressed; if too wet add up to 1/4 cup additional panko, if too dry add 1 tablespoon mayonnaise.

Shape croquettes

Use a 2-tablespoon scoop or your hands to portion mixture and form 12 (about) oval croquettes, roughly 2 inches long and 3/4-inch thick. Place formed croquettes on a parchment-lined tray and chill in the refrigerator for 20–30 minutes to firm up (this helps them keep shape during frying).

Coat croquettes

Set up a dredging station: flour in one shallow dish, beaten egg in a second, and 1 cup panko in a third. Lightly dust each chilled croquette in flour, shake off excess, dip in beaten egg, then press into panko to coat evenly. Place back on tray and let rest 5 minutes to help coating adhere.

Fry croquettes

In a large skillet over medium heat add 1/2 cup vegetable oil and heat until shimmering (about 350°F/175°C). Fry croquettes in batches, 3–4 at a time, until golden brown and crisp, about 2–3 minutes per side. Adjust heat as necessary to avoid burning — oil should bubble gently. Transfer cooked croquettes to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if making multiple batches.

While croquettes chill, whisk together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon, 1/2 minced garlic clove, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl until smooth. Taste and adjust acidity or salt as needed. Refrigerate until ready to serve.

After frying, let croquettes rest a minute and garnish with chopped parsley. Serve 3–4 croquettes per order alongside a ramekin of lemon aioli and lemon wedges. Recommend serving immediately while hot and crisp.

Storage: leftover croquettes can be kept in an airtight container refrigerated up to 2 days. Reheat in a 375°F/190°C oven for 8–10 minutes to re-crisp. Aioli will keep refrigerated up to 4 days.