Anti Inflammatory Salmon Croquettes with Lemon-Herb Aioli
Crispy on the outside, tender and flaky within, these pan-seared salmon patties are the kind of weeknight dinner that feels a little fancy without requiring much effort. Salmon is one of the most celebrated sources of omega-3 fatty acids, and pairing it with turmeric and extra virgin olive oil means nearly every component of this dish is pulling double duty on the flavor and wellness front. Oat flour binds everything together while keeping the ingredient list clean and free of refined fillers, and avocado-oil mayonnaise steps in wherever a conventional mayo would otherwise introduce less desirable oils. A quick chill in the fridge before cooking is the small but mighty trick that keeps the patties intact and gives you that satisfying golden crust when they hit the skillet. The lemon-herb aioli — bright with fresh lemon zest, parsley, and a hint of garlic — comes together in minutes and makes every bite feel complete. This recipe serves 4, so it's just right for a family dinner or a meal-prep situation where you want something genuinely craveable waiting in the fridge.
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Learn more →Ingredients
4 servings
For the croquettes
- 1 lb skinless salmon fillet, cooked and flaked
- ½ cup oat flour
- 2 large eggs, lightly beaten
- 3 tbsp avocado-oil mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ½ tsp salt
- 3 green onions (green tops only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp extra virgin olive oil, divided
For the aioli
- ½ cup avocado-oil mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic, finely grated
- 1 tbsp fresh parsley, finely chopped
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the aioli: In a small bowl, whisk together the avocado-oil mayonnaise, 1 tbsp lemon juice, lemon zest, grated garlic, and 1 tbsp parsley. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
- 2
In a large mixing bowl, combine the flaked salmon, oat flour, beaten eggs, 3 tbsp avocado-oil mayonnaise, 2 tbsp lemon juice, Dijon mustard, turmeric, smoked paprika, black pepper, salt, green onion tops, and 2 tbsp parsley. Stir until the mixture holds together when pressed — it should be moist but not wet.
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