Salmon Croquettes with Lemon Dill Sauce

January 31, 2026

super easy

serves 4-6

I don’t fry food very often, but for croquettes with lemon dill sauce I’ll break my own rules. These are just so good. Try not to eat them all hot out of the pan. There are other people to feed.

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Ingredients

Adjust Servings

	20 ounces boneless, skinless salmon (canned or fresh baked)
	6 eggs, beaten
	2 tablespoons green onions (or fresh parsley), finely diced
	1 cup whole wheat bread crumbs
	1 ½ tablespoons Old Bay Seasoning
	( oil for frying)
	1 cup mayonnaise
	( Juice of one lemon)
	2 tablespoons fresh dill (or 1 tablespoon dried)
	( Sea salt, black pepper, onion and garlic powder, to taste)

Directions

1.

Heat 1 tablespoon oil in a shallow pan on medium heat. Drain canned salmon thoroughly, pressing down to eliminate all juices. If using fresh baked, flake fish into small pieces. Beat eggs and add salmon, green onion, bread crumbs and Old Bay seasoning and mix well. Use an ice cream scooper or 1/4 cup measuring spoon to drop mounds into the frying pan. Fry for 3 - 4 minutes on each side. Drain on paper towel to absorb excess oil. Repeat until batter is finished. For sauce: Mix mayonnaise with dill, lemon juice and seasonings to your taste. For an elegant presentation, serve croquettes on a bed of mixed greens, and fill a hallowed out cucumber or squash chunk with lemon dill sauce. To make a cucumber or squash container, cut a two-inch piece from a thick end of cucumber or squash. Use a melon baller to scoop out most of the insides, leaving the bottom intact so it will hold the sauce. Fill with lemon dill sauce. Enjoy!

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