Salmon Croquettes with Mustard Aioli are golden, crispy patties made with flaked salmon, herbs, and breadcrumbs — fried to perfection and paired with a creamy, zippy mustard aioli. These bite-sized beauties are rich in flavor, yet light enough to be served as a starter or canapé.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 25 minsCook Time 15 minsTotal Time 40 minsFor the Salmon Croquettes
1 ½ cups cooked or canned salmon, flaked (skin and bones removed)
½ cup mashed potatoes or soft breadcrumbs (binds the croquettes)
1 large egg
¼ cup finely diced red onion or shallot
2 tbsp chopped fresh parsley or dill
1 tsp Dijon mustard
Zest of 1 lemon
Salt & pepper to taste
½ cup panko or fine breadcrumbs (for coating)
Oil for frying (vegetable, canola, or light olive oil)
For the Mustard Aioli
½ cup mayonnaise
1 tbsp Dijon mustard
1 tsp whole grain mustard
1 tsp lemon juice
1 clove garlic, grated or finely minced
Salt & black pepper, to taste
Optional: pinch of cayenne or smoked paprika
Make the Croquette Mixture
1
In a large bowl, combine flaked salmon, mashed potato or breadcrumbs, egg, onion, herbs, mustard, and lemon zest.
Mix gently but thoroughly — the mixture should hold together but remain tender.
Season with salt and pepper to taste.
Shape and Chill
2
With damp hands, form mixture into golf-ball-sized rounds or small patties .
Roll each gently in panko breadcrumbs to coat.
Optional but helpful: place on a parchment-lined tray and chill for 20–30 minutes to help them hold shape during frying.
Prepare the Mustard Aioli
3
In a small bowl, whisk together all aioli ingredients until smooth and creamy.
Taste and adjust seasoning — add more mustard for zing or garlic for punch.
Chill until ready to serve.
Fry the Croquettes
4
In a skillet, heat 1/4 inch oil over medium heat until shimmering.
Fry croquettes in batches, about 2–3 minutes per side , or until golden brown and crisp.
Drain on a paper towel-lined plate. Keep warm in a low oven if needed.
Serving Suggestions
5
Serve hot with a small dish of mustard aioli for dipping.
Garnish with fresh herbs, lemon wedges, or microgreens for presentation.
Pair with: crisp white wine (Sauvignon Blanc), sparkling water with lemon, or a light pilsner.
Variations
6
Herb switch: Try tarragon, chives, or cilantro.
Add-ins: Corn kernels, capers, or chopped spinach for extra flavor and color.
Make it spicy: Add a dash of hot sauce or finely chopped jalapeños to the mix.
Ingredients For the Salmon Croquettes
1 ½ cups cooked or canned salmon, flaked (skin and bones removed)
½ cup mashed potatoes or soft breadcrumbs (binds the croquettes)
1 large egg
¼ cup finely diced red onion or shallot
2 tbsp chopped fresh parsley or dill
1 tsp Dijon mustard
Zest of 1 lemon
Salt & pepper to taste
½ cup panko or fine breadcrumbs (for coating)
Oil for frying (vegetable, canola, or light olive oil)
For the Mustard Aioli
½ cup mayonnaise
1 tbsp Dijon mustard
1 tsp whole grain mustard
1 tsp lemon juice
1 clove garlic, grated or finely minced
Salt & black pepper, to taste
Optional: pinch of cayenne or smoked paprika
Directions Make the Croquette Mixture
1
In a large bowl, combine flaked salmon, mashed potato or breadcrumbs, egg, onion, herbs, mustard, and lemon zest.
Mix gently but thoroughly — the mixture should hold together but remain tender.
Season with salt and pepper to taste.
Shape and Chill
2
With damp hands, form mixture into golf-ball-sized rounds or small patties .
Roll each gently in panko breadcrumbs to coat.
Optional but helpful: place on a parchment-lined tray and chill for 20–30 minutes to help them hold shape during frying.
Prepare the Mustard Aioli
3
In a small bowl, whisk together all aioli ingredients until smooth and creamy.
Taste and adjust seasoning — add more mustard for zing or garlic for punch.
Chill until ready to serve.
Fry the Croquettes
4
In a skillet, heat 1/4 inch oil over medium heat until shimmering.
Fry croquettes in batches, about 2–3 minutes per side , or until golden brown and crisp.
Drain on a paper towel-lined plate. Keep warm in a low oven if needed.
Serving Suggestions
5
Serve hot with a small dish of mustard aioli for dipping.
Garnish with fresh herbs, lemon wedges, or microgreens for presentation.
Pair with: crisp white wine (Sauvignon Blanc), sparkling water with lemon, or a light pilsner.
Variations
6
Herb switch: Try tarragon, chives, or cilantro.
Add-ins: Corn kernels, capers, or chopped spinach for extra flavor and color.
Make it spicy: Add a dash of hot sauce or finely chopped jalapeños to the mix.
Salmon Croquettes with Mustard Aioli
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