Air-Fryer Salmon Croquettes with Lemon Aioli
Flaked cooked salmon folded into a thick bechamel base, shaped into small barrels, dredged in panko, air-fried until biscuit-gold. Served with a quick lemon aioli. The Spanish tapas classic, made with leftover salmon.
Croquettes — Spanish croquetas — are tapas-bar staples: small barrel-shaped fritters made from a thick bechamel mixed with some flavouring (ham, chicken, fish, mushrooms), breaded and deep-fried. The exterior shatters, the interior is creamy-soft. They're addictive.
The air-fryer version skips the deep-fry but keeps the structural result. The bechamel base is the work — flour-and-butter roux, milk added slowly, cooked until thick enough to hold a shape (think mashed-potato consistency). Fold in flaked cooked salmon, chill the mixture for 30 minutes so it firms up, then shape into small barrels and bread.
The breading is two-stage — flour, beaten egg, panko. Air-fry at 200°C for 8 minutes until deeply golden. The exterior crunches; the interior stays soft and creamy.
The photo shows the finished croquettes on an oval plate: oblong golden bites, lemon wedges and a small bowl of pale yellow aioli on the side. Tapas at home, made without setting up the deep-fryer.
Method
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01
Make the bechamel
Melt butter in a saucepan over medium heat. Stir in flour, cook 1
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02
Fold in the salmon
Off heat, fold flaked salmon, dill, parsley, lemon zest, salt, and
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03
Shape
Scoop the chilled mixture by the heaping tablespoon and shape into
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04
Bread
Three bowls: flour, beaten egg, panko. Coat each croquette in flour,
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05
Air fry
Heat the air fryer to 400°F (200°C). Spray croquettes with olive
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06
Make the aioli
Whisk mayo with garlic, lemon juice, zest, Dijon, and salt.
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07
Serve
Pile croquettes on a platter. Serve with the lemon aioli bowl and