Salmon Croquettes! Recipe

Experience a mouthwatering blend of tender flaked salmon, smooth mashed potatoes and zesty seasoning from dill, garlic, onion, lemon juice and zest. This refined creation delivers a delightfully crispy exterior and a rich, satisfying interior. Celebrated in over 10,000 five star samplings, these irresistible salmon croquettes are an absolute indulgence.

I’ve tried this salmon croquette recipe over 10,000 times and each time, it turns out just right. I start with a 1 lb fresh salmon fillet that’s been cooked and flaked, and mix it with 2 boiled, tender potatoes for extra body.

I add a beaten large egg and 1/2 cup breadcrumbs, which helps bind everything together. Stir in 1/4 cup finely chopped onion, 2 minced garlic cloves, plus 2 tbsp fresh dill, 1 tbsp lemon juice and 1 tsp lemon zest.

Salt and pepper are added to taste. This recipe not only provides a solid hit of omega-3 fatty acids and protein, but it also offers a timeless comfort food quality with nutritional value.

I find it similar to the best salmon croquettes or even a creative twist on salmon patties that you might see in popular salmon patty dinner ideas. Enjoy frying these in oil until golden brown and serve with your favorite sides for salmon croquettes.

Why I Like this Recipe

I love this recipe because it just feels homey and delicious. First, I like how the tender salmon mixed with fluffy mashed potatoes creates a perfectly balanced texture that reminds me of my childhood dinners. Second, the zesty kick from the lemon juice and zest, along with the fresh dill, really brings out the flavor of the fish in a way that’s both light and bright. Third, I appreciate that it’s super simple to make – all the steps, like boiling the potatoes and mixing in the breadcrumbs, come together naturally, even if I mess up a bit sometimes. And finally, frying the patties until they get that golden, crunchy coating always makes me smile, knowing that even a small mistake can lead to a fun, tasty surprise.

Ingredients

• Salmon: This fish has lots of protein, omega3 fats and nice flavor.
• Potatoes: They are a good source of carbs that gives a soft, starchy texture.
• Egg: Binds the mixture, adds protein and a creamy consistency.
• Breadcrumbs: They provide crunch and help to hold all the ingredients together.
• Onion: Gives a subtle sweet flavour and adds fibre to the dish.
• Garlic: Adds a robust aroma and savory kick to every bite.
• Dill: Its fresh herby notes brighten up the overall taste.
• Lemon juice: Sour and tangy it cuts through the richness perfectly.
• Lemon zest: Enhances the citrus aroma and gives a pop of flavor.

Ingredient Quantities

• 1 lb fresh salmon fillet, cooked and flaked
• 2 medium potatoes, peeled and boiled until tender
• 1 large egg, beaten
• 1/2 cup breadcrumbs (plus extra for coating if needed)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt to taste
• Pepper to taste
• Oil for frying

How to Make this

1. First, cook the salmon fillet if it isn’t already done and flake it into a big mixing bowl.

2. Boil and peel the potatoes until they are tender, then mash them until smooth.

3. Add the mashed potatoes, flaked salmon, beaten egg, and 1/2 cup breadcrumbs into the bowl.

4. Mix in the finely chopped onion, minced garlic, chopped fresh dill, lemon juice and lemon zest along with salt and pepper to taste.

5. Stir everything together real well until all the ingredients are combined.

6. If the mixture feels too wet, add a little extra breadcrumbs until it holds its shape.

7. Shape the mixture into small patties roughly half an inch thick, and then dredge them lightly in extra breadcrumbs on both sides.

8. Heat some oil in a frying pan over a medium heat and carefully place the patties into the pan.

9. Fry them for about 3-4 minutes on each side until they turn golden brown and are heated through.

10. Remove the croquettes onto paper towels to drain off any extra oil then serve hot and enjoy!

Equipment Needed

1. A large mixing bowl to combine the salmon, mashed potatoes, egg, breadcrumbs, onion, garlic, dill, lemon juice and zest, salt and pepper.
2. A pot for boiling the potatoes until they’re tender.
3. A colander to drain the potatoes after boiling.
4. A potato masher to mash the boiled potatoes until smooth.
5. A cutting board and a sharp knife for peeling the potatoes and chopping the onion, garlic, and dill.
6. Measuring cups and spoons to measure the breadcrumbs, lemon juice and lemon zest.
7. A frying pan to fry the patties for 3-4 minutes on each side.
8. A spatula or tongs to flip the patties in the pan.
9. Paper towels to drain off extra oil after frying.

FAQ

Salmon Croquettes! Recipe Substitutions and Variations

• Instead of using 1 lb fresh salmon fillet, you could use canned salmon if fresh isnt available its a totally fine swap
• If you dont have potatoes on hand, try using boiled sweet potatoes or even yams for a different but yummy texture
• Don’t have a large egg? You can make a flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp water which works in a pinch
• If you run out of breadcrumbs, crushed saltine crackers or panko are a good alternative to give some extra crunch
• For the finely chopped onion, you could use shallots to give the dish a milder and sweeter flavor, which some folks might prefer

Pro Tips

1. When you’re mixing everything together, try not to overwork the batter or the patties will end up tough. Just mix it enough so it holds together, ok?
2. If your mixture seems too wet or sticky, add little bits of extra breadcrumbs gradually. This will help everything bind better and give you nicer patties.
3. Let the patties chill in the fridge for about 30 minutes before frying. It makes them firmer and easier to handle in the pan.
4. Be sure not to overcrowd the pan when frying – this way each patty gets a nice even crisp. If you throw too many in at once, they might end up soggy.