Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe

If you’re looking for a delightful seafood dish that’s crispy on the outside, tender on the inside, and bursting with flavor, you have got to try the Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe. These croquettes bring together flaky salmon, fresh herbs, and just the right amount of seasoning, all paired with a tangy, creamy yogurt-based sauce that elevates every bite. Whether you’re cooking for a casual family dinner or impressing guests, this recipe offers a perfect balance of textures and tastes that will quickly become one of your go-to favorites.

Ingredients You’ll Need

The magic of this Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe lies in its simplicity. Each ingredient is carefully chosen not just for taste, but to create a perfect harmony of texture and color in every croquette and to craft a dipping sauce that complements without overwhelming.

• 15-ounce can boneless, skinless salmon: The star ingredient, providing tender, flaky seafood goodness with convenience.
• 2 large eggs, lightly beaten: Acts as a binder to hold the croquettes together beautifully as they cook.
• 1 small red bell pepper, finely diced: Adds a pop of color and a gentle sweetness.
• ½ small white or red onion, finely chopped: Infuses savory depth and a touch of crunch.
• ¼ cup nonfat plain Greek yogurt: Brings moisture and creaminess while keeping things light.
• 2 teaspoons Worcestershire sauce: Introduces subtle umami notes that elevate the flavor profile.
• 1 teaspoon kosher salt: Essential seasoning to enhance all the natural flavors.
• 1 teaspoon ground black pepper: Gives a slight kick and warmth.
• ½ teaspoon celery salt: Adds a little savory complexity that’s a classic in seafood dishes.
• ¼ teaspoon hot sauce (optional): For those who love a hint of heat to brighten the flavors.
• 2 tablespoons finely chopped fresh parsley or cilantro: Brings freshness and a lovely herbal aroma.
• ⅓ cup finely ground yellow cornmeal or all-purpose flour: Creates the perfectly crisp coating.
• 1 tablespoon extra virgin olive oil, divided: For pan-frying to golden, crispy perfection.
• For the Dipping Sauce (Optional): ½ cup nonfat plain Greek yogurt, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, a pinch of kosher salt, 2-3 dashes hot sauce (optional), ½ tablespoon chopped fresh parsley, cilantro, or basil (optional) — all come together to make a tangy, creamy companion you’ll crave.

How to Make Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe

Step 1: Make Croquette Mixture

Start by mixing the heart of the dish—the salmon, veggies, yogurt, and seasonings. Combine the drained salmon, finely diced red bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, ground black pepper, celery salt, optional hot sauce, fresh herbs, and beaten eggs in a bowl. Use a fork to gently mix everything until it’s evenly combined but still retains some texture. This mixture is where all the flavors begin to meld beautifully into one cohesive base.

Step 2: Shape and Coat the Croquettes

Shape the mixture into 8 equal patties—think bite-sized discs of deliciousness. Pour the ground cornmeal into a shallow dish, then coat each side of the patties lightly in the cornmeal. This step is crucial since it forms the crispy, golden crust when cooked, sealing in the tender, flavorful interior.

Step 3: Chill the Patties

Place the dusted croquettes onto a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. Chilling for at least 15 minutes helps them firm up and cook more evenly. If you want to save time later, you can chill them for up to a full day, making this recipe very flexible for meal prep.

Step 4: Prepare the Lemon-Dijon Yogurt Dipping Sauce

While the croquettes chill, whip up the dipping sauce that takes this recipe to the next level. Whisk together the Greek yogurt, lemon juice, Dijon mustard, kosher salt, and any optional hot sauce or herbs you like. This mixture is refreshingly tangy and creates a perfect foil to the rich salmon croquettes. Refrigerate it until you’re ready to serve.

Step 5: Cook Croquettes to Golden Perfection

Heat half of the olive oil in a nonstick skillet over medium heat. Carefully add the croquettes in batches and cook until golden brown and crispy on the bottom, about 3 to 4 minutes per side. Add the rest of the olive oil as needed to keep them from sticking and to achieve that beautiful crust. When the croquettes are cooked through and crisp, they’re ready to come off the heat.

Step 6: Serve Up and Enjoy!

Serve these beauties hot, paired with the cool, zesty dipping sauce. This Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe is all about balancing textures and flavors in every bite. The crispy exterior with the tender, savory interior and the bright, creamy sauce make for an unforgettable combination.

How to Serve Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe

Garnishes

Fresh herbs like parsley or cilantro sprinkled on top add a burst of color and aroma that make the croquettes even more inviting. A simple lemon wedge on the side can brighten up each bite with a touch of acidity and freshness, enhancing the dish’s vibrant flavors.

Side Dishes

These croquettes shine best alongside light, fresh sides. Think crisp green salads with lemon vinaigrette, roasted asparagus, or a medley of sautéed seasonal vegetables. If you want something heartier, a fluffy quinoa salad or herbed couscous pairs wonderfully, providing texture contrast and wholesome satisfaction.

Creative Ways to Present

For a fun twist, serve these salmon croquettes as sliders with mini buns, topped with leafy greens and a dollop of the lemon-Dijon yogurt sauce. Alternatively, stack them on a bed of creamy mashed potatoes or place them atop spicy avocado salsa for an exciting flavor combo. Presentation-wise, using colorful plates and garnishes will make this dish pop and impress any guest.

Make Ahead and Storage

Storing Leftovers

Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days. Keeping the dipping sauce separate will ensure both components stay fresh and maintain their best textures.

Freezing

You can freeze the uncooked croquettes by placing them on a parchment-lined tray, freezing until solid, then transferring to a freezer-safe bag or container. This method prevents them from sticking together. Frozen croquettes can be stored for up to 1 month and make for a quick meal anytime.

Reheating

To reheat, bake the croquettes in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again. Avoid microwaving as it tends to make them soggy. Reheat the dipping sauce separately in the fridge and stir before serving.

FAQs

Can I use fresh salmon instead of canned?

Absolutely! Fresh cooked salmon can be flaked and used instead of canned. Just make sure to remove the skin and bones, then allow it to cool before mixing. Fresh salmon offers a slightly different texture but this recipe adapts beautifully.

Is it necessary to chill the croquettes before cooking?

Chilling helps the croquettes firm up, which makes them easier to handle and prevents them from falling apart in the pan. While it’s possible to cook immediately, chilling will give you the best results.

Can I bake instead of pan-fry the croquettes?

Yes, you can bake them! Place the croquettes on a greased baking sheet and bake at 400°F (204°C) for about 12-15 minutes per side or until crispy and golden, flipping halfway through.

What can I substitute for Greek yogurt in the dipping sauce?

If you prefer, sour cream or mayonnaise can be used instead, though Greek yogurt keeps it light and adds tanginess. For a dairy-free option, consider coconut yogurt or a cashew-based alternative.

How spicy is this recipe?

The heat level is quite mild and entirely adjustable by adding or omitting the hot sauce. It’s subtle and meant to enhance, not overpower, the fresh flavors of the salmon and dipping sauce.

Final Thoughts

I can’t recommend the Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe enough—it’s one of those dishes that feels both special and accessible. Whether you’re an experienced cook or trying something new, this recipe is a wonderful way to enjoy salmon in a fun, crispy, and flavorful form. Grab those ingredients and dive in—you might just find your new favorite weeknight meal!

Salmon Croquettes with Lemon-Dijon Yogurt Dipping Sauce Recipe

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4.1 from 48 reviews

• Author: admin
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

Delicious and crispy salmon croquettes made with canned salmon, fresh vegetables, and flavorful seasonings, served with a tangy Greek yogurt dipping sauce. Perfect as a light dinner or appetizer, these croquettes combine a crunchy exterior with a moist, savory interior for a satisfying seafood dish.

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Ingredients

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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)

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Instructions

1. Make Croquette Mixture: In a bowl, combine the drained salmon, diced red bell pepper, finely chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, ground black pepper, celery salt, hot sauce if using, chopped fresh parsley or cilantro, and the lightly beaten eggs. Mix everything well using a fork until all ingredients are evenly incorporated.
2. Shape and Coat: Place the finely ground yellow cornmeal in a shallow dish. Shape the salmon mixture into 8 even patties. Lightly coat both sides of each patty with the cornmeal by pressing them gently into the cornmeal to form a thin crust.
3. Chill: Arrange the coated patties on a baking sheet lined with parchment paper. Cover the patties with plastic wrap and refrigerate for at least 15 minutes to help them firm up and hold their shape during cooking. You may chill them for up to 1 day if preparing in advance.
4. Make Dipping Sauce: While the patties chill, prepare the dipping sauce by whisking together nonfat plain Greek yogurt, freshly squeezed lemon juice, Dijon mustard, a pinch of kosher salt, hot sauce if using, and chopped fresh herbs like parsley, cilantro, or basil if desired. Refrigerate the sauce if not serving immediately to keep it fresh.
5. Cook Croquettes: Heat ½ tablespoon of extra virgin olive oil in a nonstick skillet over medium heat. Once hot, cook the salmon patties in batches. Fry each patty until it is golden brown and crispy on both sides, flipping carefully to avoid breaking, usually about 3-4 minutes per side. Add the remaining olive oil as needed between batches to ensure croquettes do not stick and develop a nice crust.
6. Serve: Serve the croquettes hot directly from the skillet with the prepared dipping sauce on the side for a flavorful and satisfying meal or appetizer.

Notes

• You can substitute the yellow cornmeal with finely ground breadcrumbs or all-purpose flour for coating if desired.
• For added flavor, a squeeze of fresh lemon juice over the cooked croquettes brightens the dish.
• If you prefer a spicier kick, increase the amount of hot sauce in the mixture and dipping sauce.
• These croquettes can be frozen before cooking; freeze on a tray until firm, then store in a freezer bag for up to one month. Cook directly from frozen, adding extra cooking time.
• Using nonstick skillet and medium heat ensures even cooking without burning the croquettes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American