Snacks seafood leftover-friendly canned-salmon

Salmon Croquettes Lemon Dill

Name: Salmon Croquettes Lemon Dill
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 14.75 oz Salmon (canned or cooked leftover), drained, flaked; 0.75 cup Panko breadcrumbs; 1 large Large egg; 2 tbsp Mayonnaise; 1 tsp Dijon mustard; 2 tbsp Fresh dill, chopped; 1 medium Lemon (zest + 1 tbsp juice); 1 stalk Green onion (scallion), thinly sliced; 1 tsp (total) Salt & pepper; 2 tbsp Neutral oil (vegetable or canola) for frying

Crispy pan-fried salmon croquettes brightened with lemon and fresh dill — a quick snack or appetizer that makes great use of canned or leftover salmon. Golden on the outside and tender inside, they pair perfectly with a simple lemon-dill mayo for dipping.

0.0(0 reviews)

Prep: 15m · Cook: 12m · Total27 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread that are processed into large, airy flakes; they create a much lighter, crunchier coating than standard breadcrumbs. They have a neutral flavor and are prized in pan-frying and baking for extra crispness. You can find them in most U.S. grocery stores (Asian or baking aisle) or online. Good substitutes are fresh white bread pulsed in a food processor for coarse crumbs, plain coarse breadcrumbs, or crushed cornflakes/crackers for a similar crunch.

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Jake's note

"These croquettes are a fast, family-friendly snack or party bite that turns pantry staples into something special. Home cooks will love how little hands-on time they take and how adaptable the mix is to what you have on hand."

Salmon Croquettes Lemon Dill

Bright, quick, and endlessly forgiving, these Salmon Croquettes with Lemon Dill turn humble canned fish or last night's roast salmon into something that looks and tastes like effort. The magic is in the balance: panko gives a crisp, shattering exterior, while mayonnaise and a single egg keep the interior tender and cohesive. Fresh lemon zest and dill lift the naturally rich salmon so each bite feels light rather than heavy, and a touch of Dijon brings a subtle savory brightness that cuts through the oiliness of the fish.

This version is built for real life — fast enough for a weeknight snack, elegant enough for a small party, and flexible enough to handle whatever salmon you have on hand. A short rest in the fridge firms the patties so they sear deeply without falling apart, and the quick lemon-dill mayo is a one-bowl finishing touch that echoes flavors already in the croquette. Serve them warm straight from the skillet with extra lemon and a simple green salad, or make a batch for an easy, crowd-pleasing appetizer.

Plan your timing

Enter your target meal time:

6:30 pm–6:35 pm→Prepare the salmon

6:35 pm–6:40 pm→Mix the croquette base

6:40 pm–6:45 pm→Shape and rest

6:45 pm–6:50 pm→Pan-fry until golden

6:50 pm–6:55 pm→Make quick lemon-dill dip & serve

Ingredients

Yield

Instructions

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

14.75 ozSalmon (canned or cooked leftover), drained, flaked

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

0.75 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

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.

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

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.

Tips from the kitchen

Chill Before Frying

Letting the shaped croquettes rest in the fridge for at least 10 minutes firms the mixture so they brown evenly without collapsing.

Check for Pin Bones

When using canned salmon or leftovers, run your fingers through the flakes and remove any large bones to avoid unpleasant surprises while eating.

Adjust Moisture with Panko

If the mixture feels wet, add panko a tablespoon at a time until it holds when pressed; too dry and the patties will be dense, too wet and they won't keep shape.

Medium Heat for Even Browning

Use medium heat and a neutral oil so the croquettes develop a deep golden crust without burning—3–4 minutes per side is typical.

Handle Gently, Compact Firmly

Press the croquettes firmly when shaping to remove air pockets, but avoid overworking the salmon which can make the texture mealy.

Variations & substitutions

Gluten-Free Croquettes

Swap panko for an equal amount of gluten-free breadcrumbs or finely ground cornflakes; almond flour works too but expect a denser bite.

Spicy Lemon-Dill

Stir 1–2 teaspoons of sriracha or harissa into the croquette mix and add a pinch more lemon zest for a bright, spicy kick.

Baked Instead of Fried

Brush or spray the patties with oil and bake at 425°F (220°C) on a parchment-lined sheet for 12–15 minutes, flipping once, until golden and crisp.

Tuna or Crab Swap

Use canned tuna or thawed lump crab in place of salmon; reduce added salt if your crab is already briny.

Storage & make-ahead

Store cooked croquettes in an airtight container in the refrigerator for up to 3 days. To re-crisp, warm them in a 375°F (190°C) oven or in a skillet over medium heat for a few minutes per side rather than microwaving. You can freeze uncooked, shaped croquettes on a tray until solid, then transfer to a bag and cook from frozen—add a couple minutes per side when frying.

What to serve with it

Plate the croquettes with wedges of lemon, extra lemon-dill mayo, and a crisp green salad dressed in a light vinaigrette to cut the richness. For heartier fare, serve alongside roasted new potatoes or a grain salad; pair with a zippy Sauvignon Blanc or a clean pilsner to complement the citrus-herb profile.

Frequently asked questions

Can I use canned salmon with bones and skin?

Yes—small canned salmon bones and bits of skin are edible and add calcium and flavor, but remove any large, sharp bones or thick skin pieces for a better texture and eating experience.

Why did my croquettes fall apart while frying?

Usually because the mixture was too wet, not chilled enough, or the pan was too crowded; press the patties firmly, chill them to set, and fry in batches over medium heat so they form a crust before flipping.

Can I omit the mayonnaise?

You can substitute an extra egg or a tablespoon of Greek yogurt, but mayo contributes both moisture and fat that help the interior stay tender; you may need to adjust panko to get the right bind.

How can I keep the croquettes crispy after making them ahead?

Reheat in a 375°F oven or a skillet to restore crispness; if holding for a short time before serving, keep them on a wire rack in a low 200°F oven so they stay warm and crisp.

Is there a way to make these lower-fat?

Reduce the mayo slightly and use a spray of oil for pan frying or bake the patties; swapping half the mayo for plain yogurt will also lower fat while retaining some creaminess.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Prepare the salmon

Salmon (canned or cooked leftover), drained, flaked14.75 oz

Step 2: Mix the croquette base

🛒 BuyPanko breadcrumbs0.75 cup
Large egg1 large
Mayonnaise2 tbsp
Dijon mustard1 tsp
Fresh dill, chopped2 tbsp
Lemon (zest + 1 tbsp juice)1 medium
Green onion (scallion), thinly sliced1 stalk
Salt & pepper1 tsp (total)

Step 4: Pan-fry until golden

Neutral oil (vegetable or canola) for frying2 tbsp

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Nutrition Facts

Per serving: 4 oz salmon

Calories438

Total Fat22.1g

Saturated Fat3.7g

Trans Fat1.9g

Polyunsaturated Fat9g

Monounsaturated Fat6.6g

Total Carbohydrates28.9g

Dietary Fiber1.1g

Total Sugars7.2g

Protein31.4g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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