Salmon Croquettes with Creole Aïoli

Ingredients

• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 0.5 teaspoon onion powder
• 0.5 teaspoon cayenne pepper
• 0.5 teaspoon dried oregano
• 1.25 teaspoons kosher salt, divided
• 3 tablespoons olive oil, divided
• 2 (5-ounce) skinless salmon fillets
• 4 tablespoons unsalted butter, divided
• 0.33 cup finely chopped celery (from 2 medium [3 ounces total] celery stalks)
• 2 medium scallions, thinly sliced (white and light green parts reserved separately from dark green parts)
• 14 round buttery crackers (from 1 [1 3/4-ounce] sleeve) (such as Ritz), crushed
• 0.5 cup, plus 3 tablespoons mayonnaise, divided
• 1 tablespoon, plus 2 teaspoons Creole mustard, divided
• 3 cornichons, finely chopped, plus 1 teaspoon brine from jar
• 0.25 teaspoon granulated sugar
• 0.5 cup (about 2 1/8 ounces) all-purpose flour
• 2 large eggs
• Lemon wedges

Steps

1. Stir together paprika, garlic powder, black pepper, onion powder, cayenne, oregano, and 1 teaspoon of the salt in a small bowl; set aside.
2. Heat 1 tablespoon of the oil in a medium-size nonstick skillet over medium. Add salmon; cook until lightly browned on both sides and sides of salmon are almost completely opaque but some pink remains in middle, 3 to 4 minutes per side. Transfer fillets to a large bowl, and set aside.
3. Wipe skillet clean. Add 2 tablespoons of the butter to skillet, and melt over medium. Add celery and white and light green scallion parts; cook, stirring occasionally, until softened, about 3 minutes. Add paprika mixture; cook, stirring constantly, until fragrant, about 1 minute. Transfer mixture to salmon in bowl. Add 1 tablespoon of the butter to skillet, and melt over medium. Add crushed crackers; cook, stirring and tossing occasionally, until toasted and dry, 2 to 3 minutes. Transfer to salmon mixture in bowl. Remove skillet from heat, and wipe clean.
4. Add 3 tablespoons of the mayonnaise and 1 tablespoon of the mustard to salmon mixture in bowl. Using a fork, stir mixture together, flaking some of the salmon. Continue stirring until salmon has broken down and mixture is chunky but bound. Shape mixture evenly into 4 (2 1/2-inch-wide) patties; place on a large plate. Cover and refrigerate until patties are firm, at least 30 minutes or up to 2 hours.
5. Meanwhile, stir together chopped cornichons and brine, sugar, and remaining 1/2 cup mayonnaise and 2 teaspoons mustard in a small bowl; refrigerate until ready to use.
6. Place flour in a shallow dish; beat eggs in a separate shallow dish. Remove salmon patties from refrigerator, and place in flour; turn to lightly coat. Transfer patties to egg mixture, and turn to coat, letting excess drip back into bowl. Transfer patties back to flour, and turn to fully coat; tap off excess flour. Add remaining 2 tablespoons oil and 1 tablespoon butter to cleaned skillet; heat over medium. Add patties; cook until golden brown and crispy on both sides and cooked through, about 3 minutes per side. Transfer patties evenly to 4 plates or a platter; sprinkle evenly with remaining 1/4 teaspoon salt. Sprinkle with reserved dark green scallion parts. Serve with pickle-mayonnaise sauce and lemon wedges.