Ingredients:

  • 1 pound (450g) skinless, boneless salmon fillet
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, finely chopped (approx. 1/2 cup)
  • 2 cloves garlic, minced
  • 1 pound (450g) Russet potatoes, peeled and quartered
  • 1/4 cup (60ml) milk, warmed
  • 2 tablespoons (30g) unsalted butter
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tablespoons (10g) chopped fresh dill
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) all-purpose flour, for dredging
  • 1 cup (100g) panko breadcrumbs
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • Vegetable oil, for frying
  • 1/2 cup (120ml) mayonnaise
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (5g) chopped fresh dill
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Poach or bake the salmon until cooked through (internal temperature reaches 145°F/63°C). Flake and set aside.
  2. Sauté the onion and garlic in olive oil until softened.
  3. Boil the potatoes until tender. Drain well.
  4. Mash the potatoes with warmed milk and butter until smooth. Season with salt and pepper.
  5. In a large bowl, combine the mashed potatoes, flaked salmon, sautéed aromatics, parsley, dill, cayenne pepper (if using), and beaten egg. Mix gently but thoroughly.
  6. Form the mixture into small, oval-shaped croquettes.
  7. Place the croquettes on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to help them firm up.
  8. Set up three shallow dishes: one with flour, one with the remaining beaten egg, and one with panko breadcrumbs.
  9. Dredge each croquette first in flour, then in egg, and finally in panko breadcrumbs, ensuring they are fully coated.
  10. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry the croquettes in batches until golden brown and heated through, about 2-3 minutes per side.
  11. While the croquettes are cooking, whisk together the mayonnaise, lemon juice, dill, and garlic in a small bowl. Season with salt and pepper to taste.
  12. Drain the fried croquettes on paper towels. Serve immediately with the lemon-dill aioli.