Step 1: Prepare the Salmon Mixture

1. In a large mixing bowl, combine the flaked salmon, breadcrumbs, onion, garlic, parsley, Dijon mustard, lemon zest, paprika, salt, and black pepper.
2. Add the beaten egg and mayonnaise, mixing thoroughly until the ingredients are evenly combined. The mixture should be moist but hold its shape when pressed. If it’s too wet, add more breadcrumbs; if too dry, add a tablespoon of mayonnaise.

Step 2: Shape the Croquettes

1. Using your hands, divide the salmon mixture into 8 equal portions. Shape each portion into a round patty about ½ inch thick.
2. Place the formed croquettes on a plate or tray and refrigerate for 10–15 minutes to firm up.

Step 3: Coat the Croquettes

1. Pour additional breadcrumbs into a shallow dish.
2. Lightly press each croquette into the breadcrumbs, coating both sides. Shake off any excess and return the croquettes to the tray.

Step 4: Fry the Croquettes

1. Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking.
2. Carefully add the croquettes to the skillet, working in batches if necessary to avoid overcrowding.
3. Fry for 3–4 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning.
4. Transfer the cooked croquettes to a plate lined with paper towels to drain any excess oil.

Step 5: Make the Dipping Sauce

1. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, smoked paprika, salt, and pepper until smooth. Adjust seasoning to taste.

Step 6: Serve

1. Arrange the salmon croquettes on a serving platter and garnish with fresh parsley or lemon wedges if desired.
2. Serve warm with the prepared dipping sauce, alongside a fresh salad, steamed vegetables, or rice.