Salmon Croquettes with Dill Sauce
Salmon Croquettes, version 2021 has Louisiana roots yet today's version is pan-seared in olive oil vs. fried. These Croquettes taste light, crisp and savory. Serve over a salad or plate them with steamed rice and vegetables, and sometimes I make a salmon burger, a savory alternative to beef or turkey burgers. The dill sauce makes all of the above sensational!
Servings 8
Equipment
- skillet
Ingredients
Salmon Croquettes
- 2 14.75 oz. can salmon packed in water (look for sustainable brand) drain the salmon
- 4 stalks celery, finely diced
- 1 large white onion, finely diced
- 4 large eggs, beaten
- ½ Tb. salt
- 2 tsp. freshly ground pepper
- 2 Tb. olive oil
- ¼ cup bread crumbs (optional) If a firmer patty is preferred, add the bread crumbs.
Dill Sauce
- ¼ cup Buzz Savories Spicy Beer Mustard
- 6 sprigs fronds of fresh dill, finely chopped
- 1 ½ cup yogurt
Instructions
Salmon Croquettes
- Drain the salmon, and remove and discard the bones and skin
- Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl
- Add ¼ cup bread crumbs now (if you prefer a more solid patty) gently mix again
- Form the mixture into 8 patties
- Slick a medium skillet with olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
- Serve with a dollop of the dill sauce on top of each patty.
- Note: If you want a slightly more old-school, firmer croquette simply add 3/4 cup plain dry breadcrumbs to the mix
Dill Sauce
- Whisk together the yogurt, mustard and dill in a small bowl.