These low-carb Salmon Croquettes with Dill Sauce are a lighter, healthier take on traditional deep-fried croquettes. They use only eggs as a binder instead of breadcrumbs or crackers, keeping them naturally gluten-free and delicate in texture. Seared in a little olive oil rather than deep-fried, they make a versatile appetizer, lunch, or dinner option that’s easy to prepare with pantry staples like canned salmon.
Salmon Croquettes with Dill Sauce
This recipe comes from the cookbook “Soul Food Love” by Alice Randall and Caroline Randall Williams, a mother-daughter team who reimagined traditional soul food with healthier, modern techniques. They mined recipes and traditions passed down through generations and adapted them to be more healthful while keeping their comforting flavors. These salmon croquettes are a great example: humble canned salmon is transformed into tender patties served with a bright dill sauce.
The croquettes are made from canned salmon, finely chopped celery and onion, beaten eggs, and simple seasonings. Without breadcrumbs the patties are softer and require gentle handling, but they’re quick to form and cook. If you prefer a firmer croquette, adding about 3/4 cup of breadcrumbs to the mixture will help them hold together better.
Seared briefly in a skillet with olive oil, these croquettes retain the rich protein and omega-3 benefits of salmon without excess frying. The dill sauce—made with plain yogurt or light sour cream, Dijon mustard, and fresh dill—adds a fresh, tangy contrast that complements the salmon’s flavor. Greek-style yogurt increases the protein content of the sauce and keeps it light and creamy.
How to Serve Salmon Croquettes
- Serve warm over a crisp green salad for a balanced meal—try a chopped wedge-style salad, a Greek-style salad with feta, or a simple chickpea salad with cucumbers and tomatoes.
- Pair them with seasonal vegetables such as a potato and green bean salad, grilled zucchini, or wilted baby spinach for a light, satisfying plate.
- Turn them into sandwiches: place a croquette on a toasted bun with lettuce and extra dill sauce for a flavorful 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
Yield: 8 servings (about 1 croquette per serving)
Prep: 20 mins Cook: 10 mins Total: 30 mins
Calories: 278 per croquette · Protein: 26 g · Carbs: 4.5 g · Fat: 16 g
Ingredients
For the dill sauce:
- 1 1/2 cups plain yogurt or light sour cream
- 1/4 cup Dijon mustard
- 6 sprigs fresh dill, chopped
For the salmon croquettes:
- 4 cans (7.5 ounces each) unsalted canned 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, for searing
Instructions
- Combine the dill sauce ingredients in a small bowl: plain yogurt or light sour cream, Dijon mustard, and the chopped fresh dill. Stir until smooth and refrigerate while you prepare the croquettes.
- Open and drain the canned salmon. Remove and discard skin and bones, then flake the salmon into a medium mixing bowl.
- Add the finely chopped celery and onion to the bowl with the salmon. Add the beaten eggs, salt, and black pepper. Mix gently but thoroughly to combine — the mixture will be tender.
- Form the mixture into 8 even patties, pressing them together so they hold. Handle the patties gently because they will be more delicate without breadcrumbs.
- Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the croquettes and sear until golden brown on the first side, about 4–5 minutes. Carefully flip and cook the other side for another 4–5 minutes until browned and heated through.
- Plate the croquettes and serve each with a dollop of dill sauce. They’re best served warm.
Notes
If you prefer firmer croquettes, stir in about 3/4 cup breadcrumbs into the salmon mixture before forming patties. These croquettes are naturally gluten-free when made without breadcrumbs.
Leftovers can be refrigerated in an airtight container for 2–3 days and reheated gently in a skillet or oven to keep them crisp on the outside. The dill sauce will keep separately for several days in the fridge.
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 (per croquette)
Calories: 278 kcal · Carbohydrates: 4.5 g · Protein: 26 g · Fat: 16 g · Saturated Fat: 6 g · Cholesterol: 169 mg · Sodium: 542 mg · Fiber: 0.5 g · Sugar: 1 g