salmon croquettes with lemon dill sauce. salmon croquettes with lemon dill sauce. Israeli Kitchen These salmon croquettes are deliciously seasoned with Old Bay. (Photo: Sarah F. Berkowitz)

Salmon croquettes with lemon dill sauce

Savory salmon cakes pair perfectly with a tart, creamy sauce.

  • Yield: Serves 4-6
  • Prep time: 15 minutes
  • Cook time: 15 minutes

Fried foods are comfort foods – and this recipe’s no exception. These salmon croquettes are deliciously seasoned with the unique Old Bay seasoning blend, which can be easily found in the spice aisle at your local grocery. The creamy, tart sauce is a perfect accompaniment, and adds a light lemon flavor to the dish to offset the crispy, fried salmon.

Serve with plenty of greens, a large garden salad or raw, crunchy vegetables – the dill sauce doubles as a great veggie dip. Although these croquettes are at their best fresh and hot from the pan, you can enjoy leftovers the next day by reheating briefly, or serve on whole-grain bread with lettuce, tomato and lemon dill sauce for a great sandwich.


  • 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 1/2 tablespoon Old Bay seasoning
  • 1 cup mayonnaise
  • 2 tablespoons fresh dill (or 1 tablespoon dried)
  • Oil for frying
  • Juice of 1 lemon
  • Sea salt, black pepper, onion and garlic powder, to taste


Salmon croquettes with lemon dill sauce.
Canned or fresh salmon can be used in this recipe. (Photo: Sarah F. Berkowitz)

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. Add salmon, green onion, bread crumbs and Old Bay seasoning; mix well.

Use a small cookie scoop or large 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 hollowed-out cucumber or squash chunk with lemon dill sauce.

To make a cucumber or squash container, cut a 2-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!

Related Topics: Appetizers, Entertaining, Fish

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