Salmon Croquettes with Dill sauce can be an appetizer or even a weeknight meal. Sometimes, I serve them over a salad, sometimes, I plate them with vegetables, and sometimes, I put them in a bun for a salmon alternative to beef or turkey burgers. These salmon croquettes are made with canned salmon, a great pantry staple as it is nonperishable, inexpensive, and darn good for you. The dill sauce is also the perfect compliment.
Seared in a little olive oil instead of being deep-fried, they are also good for you! Salmon is full of protein and omega-3 fatty acids, which help reduce the risk of heart disease. Plus, you get even more protein from the Greek yogurt in the dill sauce that’s served with these croquettes. Also, check out PrimeWater Seafood for salmon that is SUSTAINABLY RAISED & TRACEABLE.
Salmon Croquettes that are perfectly crisp on the outside and deliciously tender and flaky on the inside. Topped with a creamy Dill Sauce you’ll love! Salmon croquettes are basically a southern version of a salmon cake or salmon patty. It can be fried or even baked. The contents are usually canned salmon though there are quite a few newer recipes that use fresh salmon that has been either chopped finely or ground to mold into patties.
Not what you are looking for? Try these other amazing Appetizer recipes:
- Slow Cooker Mahogany Chicken Wings
- Marinated Portobello Mushrooms
- Cheesy Cauliflower Tots
- Mini Buffalo Chicken Balls
Salmon Croquettes With Dill Sauce
Salmon Croquettes with Dill Sauce
- Prep Time: :15
- Cook Time: :10
- Total Time: :25
- Yield: 4-6 1x
- Method: Fried
- Cuisine: Appetizer
Ingredients
1 1/2 cups plain yogurt or fat-free sour cream
1/4 cup Dijon mustard
6 sprigs fresh dill, chopped
2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)
4 celery stalks, finely chopped
1 large white onion, finely chopped
3/4 cup plain dry breadcrumbs
4 large eggs, beaten
1/2 tablespoon salt
1 tablespoon pepper
2 tablespoons olive oil
Instructions
- To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
- Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, breadcrumbs, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
- Put a dollop of the dill sauce on top of each patty and serve.
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