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These easy salmon croquettes use fresh salmon in place of canned, a simple swap that packs a big flavor punch. We poach the salmon to keep it moist and juicy, then mix it with a binder of eggs and whole wheat breadcrumbs. Then, after a little chill time in the refrigerator, we crisp up the patties in a hot skillet and pair them with a swoosh of creamy, tangy Yogurt-Dill Sauce.
Don’t skimp on chilling the patties—this crucial step helps them keep their shape while frying. But if you don’t want to wait around, you can prep and shape the patties in advance. Pair these salmon croquettes with a green salad, such as our vibrant All the Green Things Salad.
How to Make It
Combine 2 cups water and white wine in a large saucepan. Bring to a boil, add salmon skin side down and reduce to simmer. Cook salmon in liquid until medium-well doneness, about 10 minutes. Let cool, then gently remove skin from cooked salmon.
In a medium bowl, combine salmon with breadcrumbs, eggs, chives, 1/4 tsp salt, and 1/4 tsp pepper. Cover bowl and chill for 30 minutes.
Using a 1/2-cup measuring cup, shape salmon mixture into six patties. Place patties on small sheet tray covered with parchment paper. Chill for an additional 15 minutes.
In a small bowl, combine yogurt, lemon juice, dill, remaining salt, and remaining pepper. Cover and refrigerate until ready to serve.
Heat a large non-stick or cast-iron skillet over medium-high heat. Add oil and swirl pan to coat. Add salmon patties to skillet and cook until golden brown, about 3 to 4 minutes per side. Remove patties from skillet, let cool slightly. Serve with Greek yogurt sauce and a lemon wedge.
Use a small offset spatula to carefully flip the salmon patties over in the skillet. This handy kitchen tool is easy to grip and it gives you much more control than a traditional spatula.