# Salmon Croquettes Lemon Dill > 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. Canonical URL: https://www.topshelf.recipes/recipes/salmon-croquettes-lemon-dill ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 12 minutes - Total Time: 27 minutes - Servings: 4 - Difficulty: Easy - Category: Snacks ## Ingredients ### Prepare the salmon - 14 3/4 oz Salmon (canned or cooked leftover), drained, flaked ### Mix the croquette base - 3/4 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 ### Pan-fry until golden - 2 tbsp Neutral oil (vegetable or canola) for frying ## Ingredient Guide ### 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. ## Instructions ### 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. ### 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). ### 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (4 oz salmon): - Calories: 438 kcal - Protein: 31.4 g - Carbohydrates: 28.9 g - Fat: 22.1 g - Saturated Fat: 3.7 g - Trans Fat: 1.9 g - Fiber: 1.1 g - Sugar: 7.2 g - Added Sugars: 0.7 g - Cholesterol: 201 mg - Sodium: 587 mg - Potassium: 436 mg - Calcium: 322 mg - Iron: 2 mg - Vitamin D: 15.7 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Holiday Cranberry Maple Chex Mix](https://www.topshelf.recipes/recipes/holiday-cranberry-maple-chex-mix) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Snake River Farms Beef Tallow Crispy Air Fryer Chicken Wings](https://www.topshelf.recipes/recipes/snake-river-farms-beef-tallow-crispy-air-fryer-chicken-wings) - [Strawberry Yogurt Bark](https://www.topshelf.recipes/recipes/strawberry-yogurt-bark) - [Buffalo Chicken Dip](https://www.topshelf.recipes/recipes/buffalo-chicken-dip) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)