Salmon Croquettes with Dill Sauce

Salmon croquettes with dill sauce are a savory, satisfying dish that combines flaky salmon with herbs and spices, shaped into patties and pan-fried until golden brown. Paired with a creamy dill sauce, this dish offers a delightful balance of richness and freshness.

Why You’ll Love This Recipe

These croquettes are both delicious and versatile—ideal for a light lunch, appetizer, or dinner. The crispy exterior gives way to a flavorful, tender center, and the dill sauce adds a refreshing tang. They are easy to prepare, can be made ahead, and are a great way to use up leftover or canned salmon.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cooked or canned salmon
• Eggs
• Breadcrumbs
• Onion
• Fresh dill
• Garlic
• Lemon juice
• Salt
• Black pepper
• Olive oil or vegetable oil (for frying)

For the Dill Sauce:

• Mayonnaise
• Sour cream or Greek yogurt
• Fresh dill
• Lemon juice
• Garlic (optional)
• Salt
• Black pepper

Directions

1. In a large bowl, flake the salmon with a fork and remove any bones or skin if necessary.
2. Add finely chopped onion, dill, garlic, breadcrumbs, beaten eggs, lemon juice, salt, and pepper. Mix until combined.
3. Shape the mixture into small patties.
4. Heat oil in a skillet over medium heat.
5. Fry the croquettes for 3–4 minutes per side until golden brown and crispy.
6. Meanwhile, prepare the dill sauce by mixing all sauce ingredients in a bowl until smooth.
7. Serve the croquettes warm with a dollop of dill sauce on the side.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

• Substitute parsley or chives for dill in the croquettes.
• Add grated carrots or zucchini for extra nutrition.
• Use smoked salmon for a richer, deeper flavor.
• Add a pinch of cayenne pepper or paprika for heat.

Storage/Reheating

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat or in the oven at 350°F (175°C) for 10 minutes to maintain crispness.
The dill sauce should be stored separately in the refrigerator and used within 3 days.

FAQs

Can I use fresh salmon instead of canned?

Yes, cooked fresh salmon works well and adds a richer flavor.

Can I bake the croquettes instead of frying?

Yes, place them on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

What type of breadcrumbs should I use?

Plain or seasoned breadcrumbs both work. Panko will give an extra-crispy texture.

Can I freeze salmon croquettes?

Yes, freeze them before or after cooking. Reheat from frozen in the oven until heated through and crispy.

Is the dill sauce necessary?

It enhances the flavor greatly, but you can serve with tartar sauce, yogurt dip, or even plain lemon wedges if preferred.

How do I keep the patties from falling apart?

Make sure to drain excess liquid from the salmon and use enough egg and breadcrumbs to bind the mixture.

What sides go well with salmon croquettes?

They pair well with a green salad, roasted vegetables, coleslaw, or rice.

Can I make these ahead of time?

Yes, form the patties and store them covered in the refrigerator for up to 24 hours before cooking.

Is this dish gluten-free?

Use gluten-free breadcrumbs and verify your mayonnaise and other ingredients are certified gluten-free.

Can I make the sauce dairy-free?

Use a dairy-free yogurt or just stick with mayonnaise for a creamy, tangy sauce without dairy.

Conclusion

Salmon croquettes with dill sauce offer a wholesome, flavorful dish that’s easy to prepare and adaptable to various preferences. Whether served as a main course or elegant appetizer, these crispy golden patties with a cool, herby sauce are sure to satisfy. Ideal for busy weeknights or casual entertaining, this recipe brings classic comfort with a touch of refinement.

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