Dinner

Delicious Salmon Croquettes With Dill Sauce Recipe

Byanna orden March 20, 2026March 20, 2026

Introduction

Salmon croquettes are a quick and tasty way to turn canned or leftover salmon into a satisfying meal. Crispy on the outside and tender inside, these croquettes pair beautifully with a fresh dill sauce for a delightful burst of flavor.

A white plate holds seven golden-brown, round salmon patties with a crispy, textured surface showing bits of pink salmon and green herbs inside. In the center of the plate is a small white bowl filled with creamy white sauce speckled with green dill. To the left of the sauce bowl is a wedge of lemon and a small bunch of green dill sprigs. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can canned salmon (leftover cooked salmon also works well as a substitute)
1 cup chopped onion (green onions can be a milder alternative)
1 cup chopped celery (feel free to swap this for chopped bell pepper)
2 large eggs (no substitutes are recommended for binding)
1/4 cup fresh herbs (optional) (consider incorporating your favorite herbs like parsley or dill)
1 tbsp Old Bay seasoning (optional) (adjust the amount based on your personal preference)
1 cup Greek yogurt (you can replace it with sour cream if preferred)
2 tbsp fresh dill (dried dill can be used in a pinch, but fresh is best)
1 tbsp lemon juice (use fresh lemon juice for the best taste)
Salt, to taste (taste and adjust as needed)
Pepper, to taste (taste and adjust as needed)

Instructions

Step 1: In a large bowl, combine the canned salmon, chopped onion, chopped celery, and eggs. Stir until the mixture is well incorporated and moist, ready for forming patties.
Step 2: Add fresh herbs and Old Bay seasoning if using. Mix thoroughly to distribute the flavors evenly throughout the mixture.
Step 3: With clean hands, shape the salmon mixture into uniform patties to ensure even cooking.
Step 4: Heat a couple of tablespoons of oil in a large skillet over medium heat until shimmering.
Step 5: Carefully place the patties in the skillet and fry for about 4-5 minutes on one side until golden brown and crispy. Flip and cook the other side the same way.
Step 6: Transfer cooked croquettes to paper towels to drain any excess oil. Keep them warm in the oven if needed while frying the remaining patties.
Step 7: Prepare the dill sauce by mixing Greek yogurt, fresh dill, lemon juice, salt, and pepper. Serve the warm croquettes immediately with the sauce or a tangy tartar sauce for dipping.

Tips & Variations

Use leftover cooked salmon instead of canned for a fresher flavor.
Swap celery for chopped bell pepper if you prefer a sweeter crunch.
Fresh herbs like parsley or extra dill can enhance the sauce and croquettes.
For extra crispiness, refrigerate the formed patties for 30 minutes before frying.

Storage

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain their crisp texture. The dill sauce is best served fresh but can be kept refrigerated for up to 2 days.

How to Serve

The image shows a white plate with eight golden-brown fish cakes arranged in a round shape, each having a slightly crispy outer texture with visible green herbs mixed inside. In the center of the plate sits a small white bowl filled with creamy white tartar sauce studded with small green herbs. To the side of the bowl, there is a wedge of bright yellow lemon and a small bunch of fresh green dill. The plate is placed on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, cooked fresh salmon works perfectly as a substitute. Just flake it and proceed with the recipe as usual.

How do I prevent the croquettes from falling apart?

Make sure to use the recommended number of eggs as a binder, and avoid overmixing. Chilling the patties before frying also helps them hold together better.