If you’re craving a dish that’s crispy on the outside, tender and flavorful on the inside, and paired with a bright, zesty sauce, then you absolutely have to try this Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe. These croquettes are a delightful twist on classic comfort food, combining flaky canned salmon with fresh bell pepper and a perfect blend of spices, then finished off with a creamy, tangy dipping sauce that truly elevates every bite. Whether you’re cooking for a casual lunch or a special gathering, this recipe is sure to bring a smile to your table and become a fast favorite!
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays an essential role in making the Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe a success. From the creamy Greek yogurt that adds moistness and tang, to the fresh herbs that brighten up the croquettes, every component contributes to a harmonious taste and texture that you’ll love.
- 15-ounce canned boneless, skinless salmon: The star ingredient offers rich, flaky flavor with less fuss than fresh salmon.
- 2 large eggs: These bind the mixture together beautifully for perfect patties.
- 1 small red bell pepper, finely diced: Adds a pop of sweetness and vibrant color.
- ½ small white or red onion, finely chopped: Infuses a subtle savory punch and delicate crunch.
- ¼ cup nonfat plain Greek yogurt: Keeps the croquettes moist while adding a tangy undertone.
- 2 teaspoons Worcestershire sauce: Adds depth and a slight umami kick.
- 1 teaspoon kosher salt: Enhances all the flavors perfectly.
- 1 teaspoon ground black pepper: Offers a gentle warmth.
- ½ teaspoon celery salt: Brings a subtle, herby saltiness that complements the fish.
- ¼ teaspoon hot sauce (optional): For those who like a hint of spice.
- 2 tablespoons finely chopped fresh parsley or cilantro: Fresh herbs to brighten and freshen each bite.
- ⅓ cup finely ground yellow cornmeal or all-purpose flour: For that crispy, golden crust.
- 1 tablespoon extra virgin olive oil, divided: Used for just the right amount of crisping in the pan.
For the Lemon-Dijon Yogurt Dipping Sauce:
- ½ cup nonfat plain Greek yogurt: Creates a creamy, tangy base for the sauce.
- 2 teaspoons freshly squeezed lemon juice: Brightens and adds fresh acidity.
- 1 teaspoon Dijon mustard: Provides a gentle, sharp flavor contrast.
- Pinch of kosher salt: Balances the dressing.
- 2-3 dashes hot sauce (optional): For a subtle, spicy kick in the sauce.
- ½ tablespoon chopped fresh parsley, cilantro, or basil (optional): For added color and herbal freshness.
How to Make Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe
Step 1: Mix the Salmon Filling
Begin by combining your drained salmon with finely diced bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, salt, pepper, celery salt, and that optional splash of hot sauce if you like a little heat. Add in fresh parsley and beat your eggs lightly before folding them into the mixture. Use a fork to gently bring everything together until evenly combined but still chunky and full of texture. This base is the heart of your croquettes, packing intense flavor and moisture.
Step 2: Form and Coat the Patties
Next, transfer finely ground cornmeal or flour into a shallow dish. Shape the salmon mixture into 8 even patties, taking care to press them firmly so they hold together well. Then, lightly coat both sides of each patty in the cornmeal. This step is crucial for creating that golden, crispy crust you’ll love in every bite. It’s a simple trick that turns humble ingredients into something truly special.
Step 3: Chill the Croquettes
Place the coated patties onto a parchment-lined baking sheet, cover with plastic wrap, and pop them in the fridge for at least 15 minutes. This chill time lets the patties firm up for easier cooking and helps all the flavors meld together beautifully. You can prep this part up to a day in advance, making dinnertime impressively stress-free.
Step 4: Whisk the Lemon-Dijon Yogurt Dipping Sauce
While the patties chill, make the bright and creamy dipping sauce by whisking together Greek yogurt, freshly squeezed lemon juice, Dijon mustard, salt, optional hot sauce, and fresh herbs if you’d like. This sauce perfectly balances tangy, bright acidity with a bit of smooth creaminess. If you’re not ready to serve immediately, refrigerate the sauce to keep it fresh and vibrant.
Step 5: Cook the Croquettes
Heat half a tablespoon of olive oil in a nonstick skillet over medium heat. Carefully add the chilled patties and cook in batches until each side is gloriously golden brown and crisp—about 3 minutes per side. Add more olive oil as needed between batches. Watching these transform into crispy, flavorful croquettes is always so satisfying.
Step 6: Serve and Enjoy
Serve your freshly cooked salmon croquettes hot alongside the cool, refreshing Lemon-Dijon Yogurt Dipping Sauce. The contrasting textures and flavors make every bite something to savor. Prepare for compliments, requests for seconds, and maybe even repeat dinners!
How to Serve Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe
Garnishes
A sprinkle of extra chopped fresh parsley or cilantro adds a burst of color and herbal freshness that’s so inviting. A thin lemon wedge on the side also adds a lovely visual and offers an extra squeeze of brightness if you love that zing. For a touch more crunch, finely sliced green onions or radishes are delightful as well.
Side Dishes
These croquettes pair wonderfully with crisp green salads, roasted veggies, or even a light coleslaw to keep things bright and fresh. You might also consider serving them with quinoa or wild rice for a more substantial meal. The rich texture of the croquettes balances perfectly with simple, vibrant sides.
Creative Ways to Present
Make these croquettes the star of a casual picnic platter with crusty bread, pickles, and your favorite olives. For a party, serve them as bite-sized sliders with mini buns and fresh slaw. You could even switch up the dipping sauce by mixing in a touch of honey or swap fresh herbs according to season, making this recipe endlessly adaptable and fun to customize.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salmon croquettes in an airtight container in the refrigerator for up to 3 days. Keeping them well-covered helps maintain their moisture and keeps the crispy crust from becoming soggy.
Freezing
You can freeze the patties uncooked after shaping and coating in cornmeal. Place them on a baking sheet to freeze individually, then transfer to a resealable freezer bag for up to 2 months. When ready, thaw in the refrigerator overnight before cooking as usual for best results.
Reheating
To reheat, warm your croquettes gently in a nonstick skillet over medium heat with a little oil to restore crispness, or use a toaster oven or conventional oven at 350°F to maintain their texture. Avoid microwaving if you want to keep the outside crisp and delicious.
FAQs
Can I use fresh salmon instead of canned salmon?
Absolutely! While canned salmon is convenient and flavorful, using cooked fresh salmon can give a fresher taste and flakier texture. Just be sure to cook and flake the fresh salmon well before mixing it into the croquette batter.
What can I substitute for cornmeal?
If you don’t have cornmeal, finely ground breadcrumbs or all-purpose flour work just as well for that crispy exterior. Panko breadcrumbs will add extra crunch if that’s what you prefer.
Is the Lemon-Dijon Yogurt Dipping Sauce necessary?
While the croquettes are tasty on their own, the dipping sauce adds a fabulous tangy brightness that complements the rich salmon perfectly. It’s definitely worth making to elevate your dish to the next level.
Can I make these gluten-free?
Yes! Use gluten-free cornmeal or gluten-free flour for coating, and double-check your Worcestershire sauce ingredients. This recipe is easily adaptable to suit dietary needs without sacrificing flavor.
How spicy are these croquettes?
The base recipe is mild, but you can add hot sauce both in the croquettes and the dipping sauce to adjust the heat to your liking. The blend of spices and herbs keeps the flavors vibrant without overwhelming spiciness.
Final Thoughts
There’s something truly satisfying about making Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe at home—they’re quick to prepare, full of vibrant flavors, and incredibly comforting. Whether you’re feeding family or surprising guests, this recipe is a fantastic way to enjoy seafood with a twist. Go ahead and give it a try; I promise it will become a favorite in your recipe rotation!
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Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe
- Total Time: 36 minutes
- Yield: 8 croquettes 1x
- Diet: Low Fat
Description
These Salmon Croquettes are a delicious and nutritious seafood dish made with canned salmon, fresh vegetables, and Greek yogurt. Lightly coated in cornmeal and pan-fried to golden perfection, they offer a crispy exterior with a tender, flavorful interior. Perfect as an appetizer or light meal, they come with a zesty Greek yogurt dipping sauce that complements the savory croquettes beautifully.
Ingredients
For the Croquettes:
- 1 (15-ounce) can boneless, skinless salmon, drained
- 2 large eggs, lightly beaten
- 1 small red bell pepper, finely diced
- ½ small white or red onion, finely chopped
- ¼ cup nonfat plain Greek yogurt
- 2 teaspoons Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ teaspoon celery salt
- ¼ teaspoon hot sauce (optional)
- 2 tablespoons finely chopped fresh parsley or cilantro
- ⅓ cup finely ground yellow cornmeal or all-purpose flour
- 1 tablespoon extra virgin olive oil, divided
For the Dipping Sauce (Optional):
- ½ cup nonfat plain Greek yogurt
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Pinch of kosher salt
- 2–3 dashes hot sauce (optional)
- ½ tablespoon chopped fresh parsley, cilantro, or basil (optional)
Instructions
- Mix Ingredients: In a bowl, combine the drained salmon, diced red bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce if using, finely chopped parsley or cilantro, and the lightly beaten eggs. Mix thoroughly with a fork until all ingredients are well incorporated.
- Shape Patties: Pour the finely ground cornmeal into a shallow dish. Form the salmon mixture into 8 equal-sized patties. Lightly coat both sides of each patty in the cornmeal, ensuring an even coating for a crispy crust.
- Chill Patties: Place the coated patties on a parchment-lined baking sheet. Cover them with plastic wrap and refrigerate for at least 15 minutes, which helps the patties hold together during cooking. They can be chilled up to 1 day in advance.
- Prepare Dipping Sauce: While the patties chill, whisk together the Greek yogurt, freshly squeezed lemon juice, Dijon mustard, a pinch of kosher salt, hot sauce if desired, and the optional chopped fresh herbs in a bowl. Refrigerate the sauce until ready to serve to allow flavors to meld.
- Cook Patties: Heat ½ tablespoon of extra virgin olive oil in a nonstick skillet over medium heat. Cook the salmon patties in batches to avoid overcrowding, frying them until golden brown and crispy on both sides, about 3 minutes per side. Add the remaining olive oil as needed between batches.
- Serve: Serve the hot, crispy salmon croquettes immediately with the prepared dipping sauce for a flavorful and satisfying dish.
Notes
- For a gluten-free version, use finely ground yellow cornmeal instead of all-purpose flour.
- The croquettes can be prepared in advance and chilled or frozen; reheat them in a skillet or oven to retain their crispiness.
- Adjust the amount of hot sauce in both the croquettes and dipping sauce according to your spice preference.
- Fresh herbs like parsley or cilantro add a fresh flavor, but you can substitute with basil or omit as preferred.
- Be sure to drain the canned salmon well to avoid excess moisture that can make patties fall apart.
- Use a nonstick skillet to prevent sticking and to achieve an even golden crust.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
