Salmon Croquettes Lemon Dill

How to Make Salmon Croquettes Lemon Dill

1. 1

   Step 1: Prepare the salmon

   If using canned salmon, drain well and remove any large bones and skin, then flake into a medium bowl with a fork. If using leftover cooked salmon, flake and check for bones; measure roughly 14–15 oz of flaked fish.

   For this step

   • 14 3/4 ozSalmon (canned or cooked leftover), drained, flaked
   
2. 2

   Step 2: Mix the croquette base

   To the bowl with salmon add panko, egg, mayonnaise, Dijon, chopped dill, lemon zest and about 1 tablespoon lemon juice, sliced green onion, and salt & pepper. Stir until the mixture holds together when pressed; if too wet, add a little more panko (1 tbsp at a time).

   For this step

   • 3/4 cupPanko breadcrumbs
   • 1 largeLarge egg
   • 2 tbspMayonnaise
   • 1 tspDijon mustard
   • 2 tbspFresh dill, chopped
   • 1 mediumLemon (zest + 1 tbsp juice)
   • 1 stalkGreen onion (scallion), thinly sliced
   • 1 tsp (total)Salt & pepper
   
3. 3

   Step 3: Shape and rest

   Form the mixture into 8 even croquettes (about 2 per serving) or small patties, pressing firmly to compact. Place on a tray and chill in the fridge for 10 minutes to help them set and hold shape while cooking.
   
4. 4

   Step 4: Pan-fry until golden

   Heat the oil in a large nonstick skillet over medium heat. Fry the croquettes 3–4 minutes per side until deep golden and crisp, working in batches so they don't crowd the pan. Drain briefly on paper towels.

   For this step

   • 2 tbspNeutral oil (vegetable or canola) for frying
   
5. 5

   Step 5: Make quick lemon-dill dip & serve

   Whisk together an extra tablespoon of mayonnaise (from the ingredient amount), a squeeze of lemon juice, a pinch of chopped dill and salt & pepper to taste. Serve the croquettes warm with the lemon-dill dip and lemon wedges.
   

1. If using canned salmon, drain well and remove any large bones and skin, then flake into a medium bowl with a fork. If using leftover cooked salmon, flake and check for bones; measure roughly 14–15 oz of flaked fish.
2. To the bowl with salmon add panko, egg, mayonnaise, Dijon, chopped dill, lemon zest and about 1 tablespoon lemon juice, sliced green onion, and salt & pepper. Stir until the mixture holds together when pressed; if too wet, add a little more panko (1 tbsp at a time).
3. Form the mixture into 8 even croquettes (about 2 per serving) or small patties, pressing firmly to compact. Place on a tray and chill in the fridge for 10 minutes to help them set and hold shape while cooking.
4. Heat the oil in a large nonstick skillet over medium heat. Fry the croquettes 3–4 minutes per side until deep golden and crisp, working in batches so they don't crowd the pan. Drain briefly on paper towels.
5. Whisk together an extra tablespoon of mayonnaise (from the ingredient amount), a squeeze of lemon juice, a pinch of chopped dill and salt & pepper to taste. Serve the croquettes warm with the lemon-dill dip and lemon wedges.