If you are on the lookout for a delightful dish that combines a crispy exterior with a tender, flavorful interior, the Salmon Croquettes with Spicy Yogurt Dipping Sauce Recipe is exactly what you need. These golden-brown croquettes are packed with tender salmon, bright red bell pepper, and fresh herbs, all perfectly balanced with a spicy, creamy yogurt sauce that brings the whole dish to life. Whether you’re cooking for a family meal or impressing friends at brunch, these croquettes are hearty, healthy, and absolutely irresistible.
Ingredients You’ll Need
Every ingredient in this Salmon Croquettes with Spicy Yogurt Dipping Sauce Recipe plays a crucial role in creating its amazing layers of flavor and texture. From the savory salmon to the fresh herbs and tangy yogurt, each element is simple but essential.
- 15-ounce can boneless, skinless salmon: The star ingredient providing rich flavor and flaky texture.
- 2 large eggs: Acts as a binder to keep the croquettes perfectly formed.
- 1 small red bell pepper, finely diced: Adds sweet crunch and vibrant color.
- ½ small white or red onion, finely chopped: Brings a subtle savory depth that balances the salmon.
- ¼ cup nonfat plain Greek yogurt: Keeps the mixture moist and adds a slight tang.
- 2 teaspoons Worcestershire sauce: Boosts umami and complexity.
- 1 teaspoon kosher salt: Essential for seasoning and enhancing all the flavors.
- 1 teaspoon ground black pepper: For a gentle peppery kick.
- ½ teaspoon celery salt: Adds a unique savory nuance that complements seafood beautifully.
- ¼ teaspoon hot sauce (optional): Brings heat and personality to the mix.
- 2 tablespoons finely chopped fresh parsley or cilantro: Packs fresh green flavor and brightness.
- â…“ cup finely ground yellow cornmeal or all-purpose flour: Creates that irresistible crispy crust.
- 1 tablespoon extra virgin olive oil, divided: For pan-frying and achieving perfect golden croquettes.
- Dipping sauce ingredients: ½ cup nonfat plain Greek yogurt, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon Dijon mustard, a pinch of kosher salt, 2-3 dashes hot sauce (optional), and ½ tablespoon chopped fresh herbs.
How to Make Salmon Croquettes with Spicy Yogurt Dipping Sauce Recipe
Step 1: Make the Croquette Mixture
Start by draining your canned salmon to avoid excess moisture, then toss it into a bowl with finely diced red bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, and all your seasonings. Be sure to mix everything thoroughly with a fork, so the flavors meld beautifully and the texture is just right for forming croquettes.
Step 2: Shape and Coat the Patties
Next, pour the finely ground cornmeal into a shallow dish. Shape the salmon mixture into eight even-sized patties, then gently press each patty into the cornmeal to coat both sides. This coating is the secret to that delectable crunchy crust everyone loves.
Step 3: Chill
Place your coated patties on a parchment-lined baking sheet and cover them with plastic wrap. Refrigerate for at least 15 minutes, which helps firm them up so they hold together while cooking. If you want to prepare ahead, feel free to chill them for up to one day – they’ll only develop more flavor!
Step 4: Make the Spicy Yogurt Dipping Sauce
While the croquettes chill, whisk together the dipping sauce ingredients in a bowl. The combination of creamy Greek yogurt, zesty lemon juice, tangy Dijon mustard, and a touch of hot sauce creates a balance of flavors that pairs perfectly with the salmon croquettes. Keep it refrigerated until serving to maintain freshness.
Step 5: Cook the Croquettes
Heat half a tablespoon of olive oil in a nonstick skillet over medium heat. Cook the patties in batches, adding more oil as needed, until they turn golden brown and crispy on both sides. This step requires a bit of patience but is totally worth it for that perfectly crunchy texture you’ll adore.
Step 6: Serve Hot with the Spicy Yogurt Dipping Sauce
Once cooked, serve your salmon croquettes warm alongside the cooling, spicy yogurt sauce. The contrast between the crispy croquettes and the creamy sauce is pure magic and will make you want to dive in again and again.
How to Serve Salmon Croquettes with Spicy Yogurt Dipping Sauce Recipe
Garnishes
A sprinkle of fresh herbs like parsley, cilantro, or even a pinch of smoked paprika can elevate these croquettes visually and add a fresh or smoky touch. A wedge of lemon on the side brightens the flavors even more with a fresh squeeze.
Side Dishes
The beauty of this recipe is how versatile it is when it comes to side dishes. Crisp garden salads, roasted asparagus, or even a simple slaw add refreshing textures that balance the richness of the croquettes. For a heartier option, creamy mashed potatoes or seasoned rice make fantastic companions.
Creative Ways to Present
Serve these croquettes stacked as mini sliders with a dollop of the spicy yogurt sauce in between, or build a vibrant appetizer platter with an array of dips and colorful veggies. No matter the presentation, the Salmon Croquettes with Spicy Yogurt Dipping Sauce Recipe is sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover croquettes can be stored in an airtight container in the refrigerator for up to three days without losing their wonderful flavor or texture. Be sure to separate each croquette with parchment if stacking to avoid sogginess.
Freezing
If you want to save some for later, freeze your shaped and coated croquettes on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to three months, making this Salmon Croquettes with Spicy Yogurt Dipping Sauce Recipe perfect for busy days ahead.
Reheating
Reheat frozen or refrigerated croquettes in a skillet over medium heat to revive their crispiness. Avoid microwaving if you want to keep that golden crust—this gentle reheating method keeps them tasting just as fresh as when first made.
FAQs
Can I use fresh salmon instead of canned?
Fresh salmon can be used, but it requires cooking and cooling before mixing into the croquette batter. The canned salmon is convenient and already cooked, which makes this recipe quick and easy without sacrificing flavor.
Is the spicy yogurt sauce necessary?
The dipping sauce is optional but highly recommended. It adds a creamy, tangy, and spicy contrast that complements the croquettes beautifully. You can always adjust the heat level or skip the hot sauce if preferred.
Can I bake the croquettes instead of frying?
Baking is a healthier alternative and works well—just place the patties on a greased or parchment-lined baking sheet and bake at 400°F until golden and cooked through, about 15-20 minutes, flipping halfway.
What if I don’t have cornmeal?
All-purpose flour is a fine substitute and will still give a lovely crust, though cornmeal adds a nicer crunch and subtle sweetness that’s worth trying if you can.
How do I know when the croquettes are done?
Look for a crispy, golden-brown exterior and make sure they feel firm when gently pressed. Internally, the salmon mixture should be heated through, which usually takes about 3-4 minutes per side on medium heat.
Final Thoughts
This Salmon Croquettes with Spicy Yogurt Dipping Sauce Recipe is a fantastic way to bring a comforting, flavorful meal to your table with very little fuss. The combination of textures and the lively dip will have everyone asking for seconds, and maybe even thirds. Give this recipe a try soon—you’ll be delighted by how easily it becomes a cherished favorite!
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Salmon Croquettes with Spicy Yogurt Dipping Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Description
These Salmon Croquettes are a delicious and nutritious dish perfect for a quick lunch or dinner. Made with canned salmon, fresh vegetables, and lightly coated in cornmeal, they are pan-fried until golden and served with a tangy Greek yogurt dipping sauce. This recipe yields crispy, flavorful patties that are easy to prepare and full of protein.
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
- Make Croquette Mixture: In a bowl, combine the drained salmon, finely diced red bell pepper, finely chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce if using, chopped parsley or cilantro, and beaten eggs. Mix thoroughly with a fork until all ingredients are well incorporated.
- Shape and Coat: Place the cornmeal in a shallow dish. Shape the salmon mixture into 8 evenly sized patties. Lightly coat both sides of each patty with the cornmeal, making sure they are evenly covered to help create a crispy exterior when fried.
- Chill: Arrange the coated patties on a parchment-lined baking sheet. Cover them with plastic wrap, and refrigerate for at least 15 minutes to allow them to firm up, which helps maintain their shape during cooking. You may refrigerate for up to 1 day if preparing ahead.
- Make Dipping Sauce: While the patties chill, prepare the optional dipping sauce by whisking together the nonfat plain Greek yogurt, freshly squeezed lemon juice, Dijon mustard, a pinch of kosher salt, and optional hot sauce and herbs in a bowl. Refrigerate the sauce if not serving immediately.
- Cook Croquettes: Heat half a tablespoon of extra virgin olive oil in a nonstick skillet over medium heat. Cook the patties in batches, frying them until they are golden brown and crispy on both sides, about 3-4 minutes per side. Add the remaining oil as needed between batches to prevent sticking and ensure even frying.
- Serve: Serve the hot salmon croquettes with the prepared dipping sauce for a flavorful and satisfying meal.
Notes
- Using canned salmon makes this recipe quick and easy, but fresh cooked salmon can also be used.
- Chilling the patties before frying helps them hold their shape better during cooking.
- You can substitute cornmeal with all-purpose flour but cornmeal provides extra crunch.
- Adjust the seasoning and hot sauce quantities to your preference for more or less heat.
- These croquettes are best served fresh but can be reheated gently in a skillet.
- For a gluten-free version, ensure cornmeal is certified gluten-free and omit Worcestershire sauce if it contains gluten.
