Healthy Salmon Croquettes with Spicy Cilantro Aioli
Healthy Salmon Croquettes with Spicy Cilantro Aioli
Ingredients
For the Salmon Croquettes
- 1/2 cup Panko
- 1/4 cup all-purpose flour
- 2 garlic, cloves, minced
- 1/4 cup red onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 2 cans skinless boneless salmon, 5-ounce cans, drained
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili flakes
- 1 egg, large, lightly beaten
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 1 lemon juice, from 1 lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1/2 cup cilantro, chopped
For the Spicy Cilantro Aioli Sauce
- 1/2 cup mayonnaise
- 4 tablespoons avocado oil, or olive oil
- 1 lemon juice, from 1 lemon
- 2 tablespoons hot sauce, of choice
- 2 garlic, cloves
- 1 teaspoon salt
- 1/3 cup cilantro, finely chopped
For Serving
- 1 lemon, sliced
Instructions
- 1
In a medium skillet, lightly sauté the chopped red onions, green bell pepper, red bell pepper, and minced garlic over medium heat for 3 to 5 minutes, until softened. Set aside to cool slightly.
⏱️ 5 min
- 2
In a large mixing bowl, combine the 1/2 cup Panko and 1/4 cup all-purpose flour. Mix well.
⏱️ 1 min
- 3
Drain the two 5-ounce cans of skinless boneless salmon and add the salmon to the bowl with the Panko and flour. Add the cooled sautéed vegetables and garlic to the bowl.
⏱️ 2 min
- 4
To the bowl, add the 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon chili flakes, 1 lightly beaten large egg, 1/4 cup mayonnaise, 2 tablespoons olive oil, juice of 1 lemon, 2 tablespoons Dijon mustard, 2 tablespoons chopped fresh dill, and 1/2 cup chopped cilantro.
⏱️ 3 min
- 5
Mix all the ingredients thoroughly until well incorporated and a cohesive mixture forms.
⏱️ 2 min
- 6
Shape the salmon mixture into 8 to 9 patties, each about 1/4 to 1/2 inch thick.
⏱️ 5 min
- 7
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the patties to the skillet. Cook for 3 minutes on each side, or until golden brown and heated through. Be sure to monitor the patties to prevent over-browning. Alternatively, cook in an air fryer according to manufacturer's instructions until golden and crispy.
⏱️ 10 min
- 8
For the Spicy Cilantro Aioli Sauce, add all the sauce ingredients (1/2 cup mayonnaise, 4 tablespoons avocado oil or olive oil, juice of 1 lemon, 2 tablespoons hot sauce of choice, 2 cloves of garlic, 1 teaspoon salt, and 1/3 cup finely chopped cilantro) to a blender.
⏱️ 2 min
- 9
Blend the sauce ingredients until smooth and well combined.
⏱️ 1 min
- 10
Serve the hot Salmon Croquettes immediately with the Spicy Cilantro Aioli Sauce and fresh lemon slices. Enjoy over a salad or with a side of rice and vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Salmon Croquettes with Spicy Cilantro Aioli
For the Salmon Croquettes
- 1/2 cup Panko
- 1/4 cup all-purpose flour
- 2 garlic, cloves, minced
- 1/4 cup red onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 2 cans skinless boneless salmon, 5-ounce cans, drained
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili flakes
- 1 egg, large, lightly beaten
- 1/4 cup mayonnaise
- 2 tablespoons olive oil
- 1 lemon juice, from 1 lemon
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh dill, chopped
- 1/2 cup cilantro, chopped
For the Spicy Cilantro Aioli Sauce
- 1/2 cup mayonnaise
- 4 tablespoons avocado oil, or olive oil
- 1 lemon juice, from 1 lemon
- 2 tablespoons hot sauce, of choice
- 2 garlic, cloves
- 1 teaspoon salt
- 1/3 cup cilantro, finely chopped
For Serving
- 1 lemon, sliced
Instructions
- 1
In a medium skillet, lightly sauté the chopped red onions, green bell pepper, red bell pepper, and minced garlic over medium heat for 3 to 5 minutes, until softened. Set aside to cool slightly.
⏱️ 5 min - 2
In a large mixing bowl, combine the 1/2 cup Panko and 1/4 cup all-purpose flour. Mix well.
⏱️ 1 min - 3
Drain the two 5-ounce cans of skinless boneless salmon and add the salmon to the bowl with the Panko and flour. Add the cooled sautéed vegetables and garlic to the bowl.
⏱️ 2 min - 4
To the bowl, add the 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon chili flakes, 1 lightly beaten large egg, 1/4 cup mayonnaise, 2 tablespoons olive oil, juice of 1 lemon, 2 tablespoons Dijon mustard, 2 tablespoons chopped fresh dill, and 1/2 cup chopped cilantro.
⏱️ 3 min - 5
Mix all the ingredients thoroughly until well incorporated and a cohesive mixture forms.
⏱️ 2 min - 6
Shape the salmon mixture into 8 to 9 patties, each about 1/4 to 1/2 inch thick.
⏱️ 5 min - 7
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the patties to the skillet. Cook for 3 minutes on each side, or until golden brown and heated through. Be sure to monitor the patties to prevent over-browning. Alternatively, cook in an air fryer according to manufacturer's instructions until golden and crispy.
⏱️ 10 min - 8
For the Spicy Cilantro Aioli Sauce, add all the sauce ingredients (1/2 cup mayonnaise, 4 tablespoons avocado oil or olive oil, juice of 1 lemon, 2 tablespoons hot sauce of choice, 2 cloves of garlic, 1 teaspoon salt, and 1/3 cup finely chopped cilantro) to a blender.
⏱️ 2 min - 9
Blend the sauce ingredients until smooth and well combined.
⏱️ 1 min - 10
Serve the hot Salmon Croquettes immediately with the Spicy Cilantro Aioli Sauce and fresh lemon slices. Enjoy over a salad or with a side of rice and vegetables.
⏱️ 1 min