Crispy Salmon Croquettes Recipe with Lemon Dill Sauce

Some meals just hit differently, and this salmon croquettes recipe is one of them. It’s budget-friendly, easy to make, and genuinely delicious. Canned pink salmon is the base — mixed with a few pantry staples, shaped into patties, and pan-fried until golden. The result tastes like a comforting, home-cooked classic.

Ingredients

Salmon Patties:

• 15 oz canned pink salmon, liquid drained and bones removed
• 1/4 cup flour
• 1/2 cup panko breadcrumbs
• 1/2 cup yellow onion, diced
• 3 tbsp bell pepper, diced
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/4 cup mayonnaise
• 1 egg, whisked
• 1/4 cup dill, chopped
• Pinch of salt and pepper

Tartar Sauce:

• 1 cup mayonnaise
• 1 tsp relish
• 1 tsp capers
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• Chopped dill to taste
• Salt and pepper to taste

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Salmon Croquettes

These salmon croquettes are crispy on the outside and tender inside, packed with flavor from dill, Old Bay, and bell pepper. They take less than 30 minutes from start to finish and are perfect for weeknight dinners, sandwiches, or meal prep.

Instructions

1. Make the tartar sauce: Combine the mayonnaise, relish, capers, lemon juice, Dijon mustard, and chopped dill in a bowl. Whisk until smooth and season to taste with salt and pepper. Refrigerate until ready to serve.

   

2. Mix the salmon patty ingredients: In a large bowl, combine the drained canned salmon, flour, panko, diced onion, diced bell pepper, Old Bay, garlic powder, mayonnaise, whisked egg, chopped dill, and a pinch of salt and pepper. Mix thoroughly — using your hands works well to break up any large chunks and ensure an even texture.

   

3. Shape the patties: Form the mixture into 6–8 patties about 1/2 inch thick. If the mixture feels too loose, add a bit more panko or flour. Chilling the patties in the refrigerator for 10–15 minutes helps them hold together.

   

4. Cook: Heat a large skillet over medium-high heat and add enough oil to cover the bottom. Fry the patties 2–3 minutes per side, until golden brown and heated through. Cook in batches if needed to avoid crowding the pan.

   

5. Serve: Serve the croquettes hot with the chilled tartar sauce. They pair well with coleslaw, mashed potatoes, grits, or a simple salad.

Video

A video demonstration exists to show the full process, from mixing to frying. Use it as a visual guide if you prefer step-by-step visuals while cooking.

Nutrition

Nutrition values are approximate and automatically calculated; use them as a guide.

• Calories: 221 kcal
• Carbohydrates: 11 g
• Protein: 19 g
• Fat: 12 g (Saturated Fat: 2 g)
• Cholesterol: 90 mg
• Sodium: 744 mg
• Potassium: 308 mg
• Fiber: 1 g
• Sugar: 1 g
• Vitamin A: 269 IU, Vitamin C: 8 mg
• Calcium: 237 mg, Iron: 2 mg

Additional Info

• Course: Appetizer, Dinner, Lunch
• Cuisine: American
• Keyword: salmon, seafood, soul food, southern

How to store and re-heat salmon croquettes

Store cooked salmon croquettes in an airtight container in the refrigerator for up to 3 days. For meal prep, you can freeze the patties either before or after cooking; they will keep in the freezer for up to 3 months. Reheat refrigerated croquettes in a skillet over medium heat until warmed through to preserve the crisp exterior. When reheating from frozen, thaw in the fridge overnight for best texture or bake from frozen at a moderate temperature until heated through.

More pescatarian dishes to try

• Pan Seared Branzino
• Shrimp Alfredo with Broccoli
• Bang Bang Salmon Bites
• Crab Fried Rice (Video)

Faqs for this recipe