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Best Salmon Croquette Recipe

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4.1 from 79 reviews

This Best Salmon Croquette Recipe delivers crispy, golden patties filled with tender salmon flakes accented by lemon, dill, and Cajun seasoning. Perfectly pan-fried to a satisfying crunch and served with a creamy dill sauce, tartar sauce, or classic remoulade, these croquettes make an elegant appetizer or a delightful main dish. Made with canned or cooked fresh salmon, these croquettes are easy to prepare ahead and flavorful with every bite.

Ingredients

Salmon Croquettes

  • 1 large egg
  • 1/2 cup panko breadcrumbs (first portion)
  • 1/3 cup mayonnaise
  • 3 tablespoons flour
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon chopped dill weed
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • Pinch of cayenne pepper (optional)
  • 3 (5-oz) cans salmon, drained and patted dry (or equivalent fresh cooked salmon)
  • 1/2 cup panko breadcrumbs (for coating)
  • 1/4 cup vegetable, canola, or peanut oil (for pan frying)

Creamy Dill Sauce

  • 1/2 cup plain Greek yogurt (nonfat works well)
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped dill
  • 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley
  • Salt and pepper to taste

To Serve

  • 1 recipe remoulade
  • 1 recipe tartar sauce

Instructions

  1. Combine: In a large bowl, whisk together the egg, 1/2 cup panko (first portion), mayonnaise, flour, green onions, chopped dill weed, lemon juice, lemon zest, Worcestershire sauce, Cajun seasoning, salt, ground mustard, and optional cayenne. Gently fold in the drained salmon, taking care to keep the salmon in flakes rather than mashing it into a paste.
  2. Make Patties: Divide the salmon mixture evenly into 10 portions, each about 1/4 cup, and shape into patties approximately 2/3 inch thick. Be careful not to pack them too tightly. Place patties on a tray and freeze for 60 minutes, or refrigerate for at least 4 hours to help them hold their shape during cooking.
  3. Prepare Dill Sauce: While patties chill, whisk together Greek yogurt, mayonnaise, chopped dill, minced garlic, lemon juice, red wine vinegar, oregano, parsley, salt, and pepper in a medium bowl. Cover and refrigerate until ready to serve.
  4. Coat in Panko: When ready to cook, dredge each chilled patty in the remaining 1/2 cup panko breadcrumbs, pressing gently so the panko adheres well and creates a coating for crispiness.
  5. Cook: Heat the oil in a large skillet over medium heat. In batches, add the coated croquettes and cook for 2 to 3 minutes per side, until they are golden brown, crispy on the outside, and warmed through. Adjust the heat as needed so patties brown nicely without burning before heating through.
  6. Drain and Rest: Transfer cooked croquettes onto a wire rack lined with paper towels to drain excess oil and keep them crisp. Avoid stacking to maintain texture.
  7. Serve: Serve the salmon croquettes warm with freshly cracked salt and pepper, a squeeze of fresh lemon, and your choice of creamy dill sauce, tartar sauce, or remoulade for dipping.

Notes

  • Using canned salmon makes this recipe quick and convenient, but fresh cooked salmon can be substituted for a fresher taste.
  • Freezing or refrigerating the patties before cooking helps them hold their shape.
  • Pressing the panko coating firmly on the patties ensures a crispy exterior.
  • Cook in batches to avoid overcrowding the skillet and steaming the croquettes.
  • Adjust heat carefully during frying to get golden color without overcooking the interior.
  • These croquettes can be made ahead and gently reheated in a skillet or oven.
  • Serve with complementary sauces like tartar, remoulade, or the provided creamy dill sauce for enhanced flavor.

Find it online: https://justsosavory.com/best-salmon-croquette-recipe/