FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
salmon croquette recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This salmon croquette recipe offers a quick, healthy, and family-friendly meal, transforming simple pantry staples into a delicious, hearty dish with crispy edges and a tender, savory inside. It’s a go-to for an easy dinner idea.
Ingredients
- 400 g (14.5 oz) canned wild salmon, boneless, skinless, thoroughly drained
- 60 g (0.5 cup) fine breadcrumbs, for binding
- 1 large egg, lightly beaten
- 60 g (0.5 cup) red onion, very finely diced
- 32.5 ml (2.17 tablespoons) fresh dill, finely chopped, divided
- 30 ml (2 tablespoons) fresh parsley, finely chopped
- 7.5 ml (1.5 teaspoons) lemon zest, divided
- 2.5 ml (0.5 teaspoon) ground sumac (optional)
- 2.5 ml (0.5 teaspoon) fine sea salt
- 1.25 ml (0.25 teaspoon) black pepper
- 60 g (0.5 cup) all-purpose flour, for dredging
- 120 g (1 cup) panko breadcrumbs, divided for coating and crumble
- 135 ml (9 tablespoons) vegetable oil, divided for frying and crumble
- 60 g (0.25 cup) plain Greek yogurt, unsweetened, for drizzle
- 30 ml (2 tablespoons) tahini, for drizzle
- 15 ml (1 tablespoon) fresh lemon juice, for drizzle
- 1 small clove garlic, minced, for drizzle
- 30 ml (2 tablespoons) cold water, for drizzle
Instructions
- Drain Salmon: Thoroughly drain the canned salmon, pressing out any excess liquid. Transfer to a medium bowl and flake with a fork.
- Combine Croquette Ingredients: Add 60 g (0.5 cup) fine breadcrumbs, the beaten egg, finely diced red onion, 30 ml (2 tablespoons) chopped fresh dill, 30 ml (2 tablespoons) chopped fresh parsley, 5 ml (1 teaspoon) lemon zest, sumac (if using), fine sea salt, and black pepper to the salmon. Mix until just combined, being careful not to overmix.
- Form Croquettes: Divide the mixture into 8-10 equal portions. Gently form each into a flat, round croquette, approximately 1.5 cm (0.6 inches) thick.
- Dredge and Coat: Set up a dredging station. Place all-purpose flour in one shallow dish, and 60 g (0.5 cup) panko breadcrumbs in another. Lightly dredge each croquette in flour, shaking off excess, then coat thoroughly with panko, gently pressing to adhere.
- Make Crumble: For the Zesty Lemon-Herb Crumble, heat 15 ml (1 tablespoon) vegetable oil in a small pan over medium heat. Add the remaining 60 g (0.5 cup) panko breadcrumbs and toast, stirring frequently, until golden brown, about 3-4 minutes. Remove from heat and stir in the remaining 2.5 ml (0.5 teaspoon) lemon zest and 2.5 ml (0.5 teaspoon) fresh dill.
- Prepare Drizzle: In a small bowl, whisk together plain Greek yogurt, tahini, 15 ml (1 tablespoon) fresh lemon juice, minced garlic, and 30 ml (2 tablespoons) cold water. Whisk until smooth and creamy.
- Pan-Fry Croquettes: Heat 120 ml (0.5 cup) vegetable oil in a 10-inch skillet over medium-high heat until shimmering. Place croquettes; cook 2-3 minutes per side until golden brown and heated through.
- Drain and Serve: Remove croquettes and drain on a wire rack. Serve immediately with tahini sauce, sprinkle crumble, and garnish.
Notes
For gluten-free, use gluten-free breadcrumbs or crushed crackers. For dairy-free, omit Greek yogurt or use a dairy-free alternative. Consider adding cayenne pepper, smoked paprika, or Dijon mustard for flavor. Wild-caught canned salmon and fresh herbs significantly enhance the taste. If the mixture is too wet, add more breadcrumbs; chilling patties for 15-20 minutes helps them hold shape. Avoid over-draining salmon to prevent dryness. Ensure the pan is hot and avoid overcrowding for crispiness. Croquettes can also be baked at 190°C (375°F) for 20-25 minutes or air-fried at 175°C (350°F) for 12-15 minutes.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 croquette (about 80 g)
- Calories: 280 calories
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 60 mg