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.
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
- Serve the salmon patties over a salad like this Chopped Wedge Salad, Chopped Feta Salad, or Chickpea Salad with Cucumbers and Tomatoes.
- Serve with vegetables on the side. Try Potato and Green Bean Salad, Grilled Zucchini, or Wilted Baby Spinach.
- Add a bun and make a salmon burger.
More Salmon Recipes You’ll Love:
- Air Fryer Salmon with Maple Soy Glaze
- Baked Salmon with Fresh Herbs
- Salmon Avocado Salad
- Smoked Salmon Breakfast Flatbread
- Basil-Parmesan Crusted Salmon
Salmon Croquettes with Dill Sauce
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
- 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.
- Form into 8 patties, pressing together so they hold, they will be delicate.
- Heat a large skillet and add the oil, cook until browned on each side, about 5 minutes per side.
- Serve with a dollop of the sauce on each patty and serve.