If you have ever craved a dish that is crispy on the outside, tender and flavorful on the inside, and paired with a tangy, refreshing accompaniment, then you are going to love this Salmon Croquettes with Greek Yogurt Dipping Sauce Recipe. It’s a delightful twist on a classic comfort food that balances the rich, savory notes of salmon with the bright, creamy zing of a homemade yogurt sauce. Whether you’re looking for a quick weeknight dinner or something to impress your guests, this recipe brings warmth, zest, and a satisfying crunch all in one bite.
Ingredients You’ll Need
The beauty of this Salmon Croquettes with Greek Yogurt Dipping Sauce Recipe lies in its simplicity and the harmony of its ingredients. Each component is carefully chosen to build layers of flavor and texture, from the tender salmon and fresh veggies to the crispy cornmeal coating and creamy dipping sauce.
- Boneless, skinless canned salmon: The star protein, providing richness without fuss.
- Eggs: The binder that holds all the ingredients together for perfect patties.
- Red bell pepper: Adds a sweet crunch and gorgeous color contrast.
- White or red onion: Gives a subtle, savory sharpness.
- Nonfat plain Greek yogurt: Adds moisture and tang both inside the croquettes and in the dipping sauce.
- Worcestershire sauce: Deepens the umami flavors and adds complexity.
- Kosher salt and ground black pepper: Essential seasonings to bring out the best in each ingredient.
- Celery salt: Offers a hint of aromatic earthiness and enhances overall flavor.
- Hot sauce (optional): For those who like a mild kick of heat.
- Fresh parsley or cilantro: Bright, herbaceous freshness to lighten the rich salmon.
- Yellow cornmeal or all-purpose flour: The secret to achieving that beautifully crispy crust.
- Extra virgin olive oil: For perfectly golden pan-frying without greasiness.
- Lemon juice and Dijon mustard (for the sauce): Create a zesty, sharp accompaniment that complements the croquettes flawlessly.
How to Make Salmon Croquettes with Greek Yogurt Dipping Sauce Recipe
Step 1: Mix the Croquette Ingredients
Start by combining the drained salmon with finely diced red bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, eggs, and your choice of seasonings. Using a fork, mix everything gently but thoroughly. This helps keep some texture in the salmon instead of turning it into a paste, lending a wonderfully satisfying bite.
Step 2: Form and Coat the Patties
Next, scoop the mixture into 8 even portions and shape each into a nice, firm patty. Coat both sides lightly in yellow cornmeal or flour; this coating is going to give you the irresistible crispness that makes these croquettes really special when cooked.
Step 3: Chill Before Cooking
Place your patties on a parchment-lined baking sheet, cover them with plastic wrap, and refrigerate for at least 15 minutes. This chilling step is key because it helps the croquettes set, making them easier to handle and ensuring they hold their shape during frying.
Step 4: Prepare the Greek Yogurt Dipping Sauce
While your croquettes chill, whisk together Greek yogurt, fresh lemon juice, Dijon mustard, salt, a few dashes of hot sauce if desired, and chopped herbs. This sauce brightens up the dish with its creamy tang and adds a cooling contrast to the crispy, savory croquettes.
Step 5: Cook to Golden Perfection
Heat half the olive oil in a nonstick skillet over medium heat. Fry the croquettes in batches, making sure not to overcrowd the pan so they get evenly browned and crispy on each side. Add the remaining olive oil as needed until all patties are cooked, approximately three minutes per side.
Step 6: Serve Immediately
Serve your hot, golden croquettes with a generous spoonful of the Greek yogurt dipping sauce on the side. The moment they come out of the pan crisp and warm, they are at their absolute best.
How to Serve Salmon Croquettes with Greek Yogurt Dipping Sauce Recipe
Garnishes
Fresh herbs like parsley or cilantro sprinkled on top add a burst of color and freshness. A wedge of lemon or a light drizzle of extra hot sauce can elevate the flavors and add a zesty brightness that cuts through the richness.
Side Dishes
These croquettes pair beautifully with a simple green salad or tangy coleslaw. For a heartier meal, consider serving alongside roasted vegetables or garlic mashed potatoes, which complement the flavors without overpowering them.
Creative Ways to Present
Try stacking these croquettes in a slider bun with crisp lettuce and tomato for a fun twist. Alternatively, plate them as appetizers with the dipping sauce in small bowls for sharing at your next gathering. The versatility of this Salmon Croquettes with Greek Yogurt Dipping Sauce Recipe makes it perfect for casual or elegant occasions alike.
Make Ahead and Storage
Storing Leftovers
Leftover salmon croquettes can be stored in an airtight container in the refrigerator for up to 2 days. Keeping them chilled helps maintain their shape and flavor, though they are best enjoyed fresh.
Freezing
You can freeze uncooked, shaped croquettes by placing them on a lined tray and freezing until solid. Then transfer to a resealable freezer bag or container for up to 1 month. This way, you have a quick meal ready anytime you crave it.
Reheating
To reheat leftover cooked croquettes, bake them in a preheated oven at 350°F for about 10 minutes or until heated through and crispy again. Avoid microwaving to keep that irresistible crunch intact.
FAQs
Can I use fresh salmon instead of canned salmon?
Absolutely! Fresh cooked salmon can be flaked and used in place of canned salmon. Just make sure it’s cooked thoroughly and cooled before mixing to maintain the proper texture.
Is the Greek yogurt necessary in both the croquettes and the sauce?
Including Greek yogurt in the croquettes keeps them moist and tender, while it also forms the base of the dipping sauce for a delicious, creamy contrast. You can omit it from the croquettes, but the texture may be less creamy and moist.
Can these croquettes be baked instead of fried?
Yes, baking is a healthier alternative. Place the croquettes on a greased or parchment-lined baking sheet and bake at 400°F for 12-15 minutes, flipping halfway through, until golden brown and crispy.
What can I substitute for Worcestershire sauce?
If you don’t have Worcestershire sauce, soy sauce mixed with a bit of lemon juice and a touch of sugar can mimic its tangy umami flavor fairly well.
Is the dipping sauce essential to serve with these croquettes?
While the croquettes are tasty on their own, the Greek yogurt dipping sauce adds a refreshing, tangy flavor that perfectly balances the richness of the salmon, making it highly recommended.
Final Thoughts
I hope you feel inspired to give this Salmon Croquettes with Greek Yogurt Dipping Sauce Recipe a try. It’s one of those dishes that feels both comforting and special, packed with flavor, texture, and personality. Once you take that first crispy bite dipped in the creamy sauce, you’ll understand why this recipe has become a favorite in my kitchen. Enjoy every delicious moment with your family and friends!
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Salmon Croquettes with Greek Yogurt Dipping Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Total Time: 36 minutes
- Yield: 8 croquettes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
Delicious and crispy Salmon Croquettes made with canned salmon, fresh vegetables, and a blend of flavorful seasonings. These patties are lightly coated with cornmeal and pan-fried to golden perfection, served with a tangy Greek yogurt dipping sauce. Perfect as a quick snack or light meal.
Ingredients
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
- â…“ 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)
Instructions
- Mix Ingredients: In a bowl, combine the drained salmon, diced red bell pepper, finely chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce (if using), chopped parsley, and beaten eggs. Mix everything well using a fork until fully combined.
- Shape Patties: Place cornmeal in a shallow dish. Shape the salmon mixture into 8 even-sized patties. Lightly coat both sides of each patty with the cornmeal to create a crispy outer layer.
- Chill Patties: Arrange the patties on a parchment-lined baking sheet, cover them with plastic wrap, and refrigerate for at least 15 minutes. This chilling step helps the patties hold together while cooking and can be done up to 1 day in advance.
- Prepare Dipping Sauce: While the patties chill, whisk together Greek yogurt, lemon juice, Dijon mustard, a pinch of kosher salt, hot sauce (if using), and chopped herbs (if using) in a bowl. Refrigerate until ready to serve.
- Cook Patties: Heat ½ tablespoon of olive oil in a nonstick skillet over medium heat. Cook the patties in batches, adding more oil as needed, until they are golden brown and crispy on both sides, about 3 minutes per side.
- Serve: Serve the hot salmon croquettes immediately with the prepared dipping sauce on the side for a flavorful complement.
Notes
- For best texture, finely dice the bell pepper and onion uniformly.
- Chilling the patties before cooking helps them hold their shape better.
- Use cornmeal for a crunchier crust or all-purpose flour for a lighter coating.
- The dipping sauce is optional but adds a nice tangy flavor.
- Leftover croquettes can be refrigerated for up to 2 days and reheated gently in a skillet.
- You can customize the herbs in the croquettes and sauce based on preference.
