Salmon Croquettes with Dill Sauce

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These low-carb Salmon Croquettes with Dill Sauce are healthier than traditional deep-fried ones and use only egg as a binder rather than breadcrumbs or crackers.

These low-carb Salmon Croquettes with Dill Sauce are healthier than traditional deep-fried ones and use only egg as a binder rather than breadcrumbs or crackers.
Salmon Croquettes with Dill Sauce

These healthy salmon croquettes are made with canned salmon, a great pantry staple as it’s nonperishable, inexpensive, and good for you. The dill sauce is the perfect compliment. Serve them as an appetizer, lunch or part of a multi-course meal. You may also like these Salmon Cakes, Shrimp Cakes or Baked Lump Crab Cakes.

These low-carb Salmon Croquettes with Dill Sauce are healthier than traditional deep-fried ones and use only egg as a binder rather than breadcrumbs or crackers.

This recipe is from the Soul Food Love Cookbook (affil link) by Alice Randall and Caroline Randal Williams. They are a mother-daughter duo reclaiming and redefining “soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful — yet still indulgent — dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie.”

I made them and really enjoyed them, the lighter dill sauce was also delicious! The authors say, “Canned salmon formed into a patty and fried was dinner and sometimes breakfast in many hardworking black households in the middle of the twentieth century. Back in the day, salmon usually meant rich bindings and fillers like egg, flour, cracker crumbs, and bechamel sauce to hold them together. They were typically fried in an inch of bacon grease.”

This gluten-free salmon croquette recipe binds the patties together with egg only. Since there are no breadcrumbs, the croquettes will be delicate, so handle them delicately. If you’d like your croquettes to be a little firmer, you can add ¾ cup of breadcrumbs to the salmon mixture.

Seared in a little olive oil instead of being deep-fried, they are also good for you! .Salmon is full of protein and omega-3 fatty acids, which help reduce the risk of heart disease. Plus, you get even more protein from the Greek yogurt in the dill sauce that’s served with these croquettes.

How to Serve Salmon Croquettes

These low-carb Salmon Croquettes with Dill Sauce are healthier than traditional deep-fried ones and use only egg as a binder rather than breadcrumbs or crackers.Salmon Croquettes

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These low-carb Salmon Croquettes with Dill Sauce are healthier than traditional deep-fried ones and use only egg as a binder rather than breadcrumbs or crackers.
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3.84 from 18 votes
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Salmon Croquettes with Dill Sauce

3
6
3
SP
278 Cals 26 Protein 4.5 Carbs 16 Fats
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 8 servings
COURSE: Appetizer, Brunch, Dinner, Lunch
CUISINE: Soul Food
These low-carb Salmon Croquettes with Dill Sauce are healthier than traditional deep-fried ones and use only egg as a binder rather than breadcrumbs or crackers.

Ingredients

For the sauce:

  • 1 1/2 cups plain yogurt or light sour cream
  • 1/4 cup Dijon mustard
  • 6 sprigs fresh dill, chopped

For the salmon:

  • 4 cans, 7.5 ounces each unsalted salmon, packed in water
  • 4 celery stalks, finely chopped
  • 1 large white onion, finely chopped
  • 4 large eggs, beaten
  • 1/2 tablespoon salt
  • black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  • Combine the dill sauce ingredients and set aside.
  • Drain the salmon, remove and discard the skin and bones.
  • Add it to a medium bowl with celery, onion, egg, salt and black pepper.
    salmon, onion, celery and egg in a bowl
  • Form into 8 patties, pressing together so they hold, they will be delicate.
    salmon patties
  • Heat a large skillet and add the oil, cook until browned on each side, about 5 minutes per side.
    salmon patties in a skillet
  • Serve with a dollop of the sauce on each patty and serve.

Notes

If you want a firmer croquette, add about 3/4 cup breadcrumbs to the mix.
Reprinted from Soul Food Love. Copyright © 2015 by Alice Randall and Caroline Randall Williams. Published by Clarkson Potter, an imprint of Penguin Random House, LLC

Nutrition

Serving: 1croquette, Calories: 278kcal, Carbohydrates: 4.5g, Protein: 26g, Fat: 16g, Saturated Fat: 6g, Cholesterol: 169mg, Sodium: 542mg, Fiber: 0.5g, Sugar: 1g
Blue Smart Points: 3
Green Smart Points: 6
Purple Smart Points: 3
Keywords: canned salmon recipes, salmon croquette

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57 comments

  1. These are a tasty option for salmon cakes! I was able to keep them together without breadcrumbs, but had to be very careful when flipping. Also appreciate the feature of healthier “soul food” options and plan to check out this cookbook. Thanks for all the tasty recipes!

  2. Be warned, pulling the bones out of canned salmon takes much longer than 20 minutes.

  3. Do you think almond flour would work to help bind the salmon mixture and keep the carb count low??

  4. Ended up having to add breadcrumbs to get it to really stick together, but otherwise really good flavor and texture. And the simple dill sauce is a delight.

  5. Glad to see I was not alone in my experience here. The “patties” did not stick together at all–despite adding 3 tbsp breadcrumbs. I ended up just having salmon “mash”–a sort of ground salmon, celery, onion mixture. Not entirely sure how I will eat this. I guess since you end up breaking a salmon cake apart with your fork anyway, I can eat my “mash” as though it was once solid–even though it never was. For me, this came out like cooked ground turkey. So for that, I have to give it two stars. But the flavor was good.

  6. Love this recipe! They are delicate but I had no trouble keeping them together. Some picky eaters in the house so I split it in half (one half of the recipe with celery and onions, the other half with onion powder and celery salt. Sear great in the pan, but I’m going to try them in the air fryer. Thanks, Gina for another delicious, quick, easy, and low carb option. You have never let me down!

  7. Good base recipe but they really do not hold up. I think “delicate” was a polite understatement. However, if you are ok with a bit of extra fat, I used a tablespoon and a half(ish) of mayo as a binder, It kept them together, easy to shape and retained the moisture really well.

    Also, whoever was noting the whole picking out bones etc…salmon is one of the few fish you can each the bones because they crush up easily. This gives a higher nutrition value for the extra calcium 😉

  8. I can only give this 3 stars because this didn’t work for me. Like others, I couldn’t keep them together at all. But. I put it in a baking dish, baked it at 450 for about 10 minutes to warm it all through, and then put it under the broiler for a few to crisp the top. It tasted great. I just wish it would have worked out as cakes.

  9. I saw about getting the small cans so there wouldn’t be bones and skin but I thought 7.5 was small enough. Wasn’t. Gag. Hard to eat anything when you have had to plow through it and pick tiny round bones and skin off.  I’m trying it again with smaller cans. 

  10. This was so much easier than I thought it would be! I just processed the veggies in a food processor, mixed with canned salmon, and popped it in the skillet. I ended up using a silicone egg mold to shape the patties in the pan, and I think it was less messy than shaping the patties by hand, and easier to portion out the sizes. This recipe is great for when you’re craving a quick fish meal.

  11. These were insanely good. I used the leftover smoked salmon I bought a few weeks ago (this brand, which was surprisingly delicious: https://lummiislandwild.com/product-category/smoked-salmon/), which added a great malty flavor to these. Going to be cooking this recipe a lot in the coming weeks!

  12. Like others have mentioned, these are very, very delicate. I baked them and used them as my meal prep lunch for the week. Put one on a bed of baby arugula, a dollop of the dill sauce and a squeeze or two of lemon – delicious! Will make again.

  13. So disappointing.  This recipe did not turn out anything like the photos.  The patties didn’t stay together at all – despite adding breadcrumbs.  What a waste.

  14. First time trying this recipe, but I am a little disappointed on how hard was to keep the patties together.  Not impressed with this one!

  15. These were really tasty, but I had to use a few tricks to keep the patties together. Second time I made them (yes, they’re tasty enough to make twice in a row), I squeezed extra water out of the salmon and added a couple shakes of panko bread crumbs. After browning in the pan, I used a fork to gently lift the patties so I could get the edge of a spatula under to flip them. Sauce is great!

  16. Like some others, I really could not keep these together; I think it’s a stretch to say these are “delicate.” I experimented with a few different patty sizes with no luck.

    Wondering how other folks who baked the patties did?

    Taste was good!

    • I read the comments before making these, and while they are delicate as the recipe states, they aren’t impossible to work with. I squeezed some of the liquid out while I was forming my patties as another user suggested. I also put the former patties in the freezer for about 30 minutes before I cooked them and this made them a lot more stable. These are delicious and definitely worth the extra steps! And the sauce…AMAZING!

  17. These seem like a natural for the air fryer. Anyone try it or have recommendations on how to convert it?

  18. It was necessary for me to suddenly stretch this to 10 patties so I utilized the 7oz can of tuna I had and another egg and a half of a sleeve of Ritz. It worked and was outstanding!  Thank you so much!  Even my daughter who claims to hate salmon loved it. 

  19. Could these be cooked and then frozen to reheat later as an appetizer?

  20. Delicious ! I baked instead fried and used 5oz canned salmon w/o bones.

  21. These are very good, and very moist! I did not remove skin and bones. You don’t even know they’re there. The only changes I made were (1) I used carrots in place of celery since I had carrots and no celery. (2) I added lemon zest. Great recipe!

  22. I ordered the cookbook yesterday and I’m so excited to get it! I can’t wait to read the stories and try out all of the recipes. These croquettes look so good. I’ll have to make them soon because my husband loves salmon patties. Thank you, Gina!

  23. Can these be baked in the oven? Temp and time? Thank you.

    • I made these and pretty disappointed. My patties were about 6 ozs. apiece to get 8! They were very hard to keep together. I even put the bread crumbs in there, I used dry recipe did not state soft, and they still were hard to get from the wax paper or the plate to the frying pan in one piece! They were even harder to flip and get out of the pan. I cooked 3 at a time. No way 1 tablespoon of olive will cook all 8 of the patties. They tasted good but did not present very well.   I really have  been happy with your recipes and they are usually right on. This one needs some work.

      • It’s because it’s not her recipe. It’s adapted/a guest post. Whenever someone else comes in or the recipe isn’t an original 9/10 it’s not good. I’ve been cooking from this site for a decade. Without fail every time the comments or the recipe is bad, it’s a guest post.

  24. Can you use fresh salmon cooked and crumbled? Thanks!

  25. Can you substitute pouched salmon for the canned. No bones or skin 

    Thank you!

  26. Don’t discard the bones they’re an excellent source of calcium. They crush easily with the back of a spoon.

  27. I have some salmon filets in the freezer. Could I cook these first and use them instead of canned salmon? The recipes looks awesome!

  28. Do you use/prefer pink or red canned salmon ?

  29. I will be trying your salmon croquettes tonight. They look amazing

    • I made these tonight and they were delicious. They are super delicate, so once I had them formed I used a large flat spatula to help me get them onto the skillet and then didn’t touch them for about 5 minutes until the one side was set. Then I flipped them gently,  barely lifting the entire thing off of the skillet and they held together fine. You want to make sure the skillet is hot enough at about medium-high heat at least. And for the sauce I had fresh chives so I tossed some of those in, salt and pepper and a little lemon and it was great. My 2 year old even ate them and she acts like most meat is poison! 

  30. I’m a terrible pan fryer. I don’t know what I do wrong but the smoke alarm always ends up going off 🤣 any way I can bake these?

  31. These look awesome! Can these be cooked in an air fryer? If so, what temperature and for how long?

  32. Hi wondering if you ever put out WW points with your recipes! 

  33. Would canned tuna work instead of salmon?

    • I haven’t tried? Let me know if you do!

      • I made it with tuna and it was hard to keep them formed. It was very wet, even when I added ~1 cup of almond flour (I don’t eat gluten so didn’t try breadcrumbs). I would try breaking up the tuna more, really, really squeezing out the liquid, and maybe adding a touch more fat, since it’s leaner than salmon. I’d give the recipe a 3/5 with tuna, so maybe try salmon.

    • Wondering the same thing. I’ll have to try it – but please let us know if you do use it and how it turned out!

  34. could these be made in the air fryer?

  35. Would fresh salmon work instead of canned?

    • I have the same question.  Would fresh salmon work.  Should I cook it first?

      • I was thinking the same thing, I think I would lightly poach the salmon, let it cool and crumble it up. I have tons of frozen salmon in the freezer.  

  36. There really is no need to remove skin and bones. (That is why canned salmon is so high in calcium!)
    Also, when you mix all the ingredients, the skin and bones are mixed in as well. Once cooked, you don’t see any evidence of them. I’m 62 years old and never have noticed the skins or bones in my croquettes.
    This sounds wonderful! Always used tartar sauce, but the dill sauce sounds delicious, too!

  37. Could you make these in the airfryer? Do you hae a suggested time/temp?

  38. Would it be possible to make this with fresh or frozen salmon instead of canned salmon?

  39. This looks delicious! How high should the temperature under the pan be?