If you’ve been searching for a delightful dish that combines tender salmon with a crispy exterior and a zesty, creamy kick, you’re in for a treat. This Salmon Croquettes with Spicy Greek Yogurt Dipping Sauce Recipe is one of those irresistible recipes that feels both comforting and exciting. The croquettes come out perfectly moist inside with just the right amount of crunch on the outside, while the spicy Greek yogurt sauce adds a refreshing tang and a hint of heat that makes every bite pop. Whether you’re looking for a quick weeknight dinner, a crowd-pleasing appetizer, or a creative lunch option, this recipe hits all the right notes and will quickly become a favorite in your kitchen.
Ingredients You’ll Need
With just a few essential ingredients, you can pull together a dish that bursts with flavor, thanks to the thoughtful combination of textures and seasonings. Each item plays a vital role in bringing salmon croquettes and their spicy sauce to life in a simple, accessible way.
- Boneless, skinless canned salmon: Provides tender, flaky protein that’s quick to work with and full of rich flavor.
- Large eggs: Help bind everything together so the croquettes hold their shape beautifully.
- Red bell pepper: Adds a lovely crunch and a pop of sweetness to balance the savory salmon.
- White or red onion: Infuses the patties with subtle sharpness and depth.
- Nonfat plain Greek yogurt: Creates moistness inside the croquettes and forms the base of the creamy dipping sauce.
- Worcestershire sauce: Brings a savory umami boost with just a few drops.
- Kosher salt, ground black pepper, and celery salt: Season the croquettes perfectly, enhancing natural flavors.
- Hot sauce (optional): Adds a gentle kick that livens up the whole dish. Adjust to your spice preference.
- Fresh parsley or cilantro: Offers a burst of color and a fresh herbal note.
- Yellow cornmeal or all-purpose flour: Coats the croquettes to give that satisfying crunchy crust.
- Extra virgin olive oil: Used for frying, bringing rich, golden browning without overpowering the flavors.
- Fresh lemon juice and Dijon mustard (for the sauce): They brighten the tangy yogurt sauce, making every dip zesty and refreshing.
How to Make Salmon Croquettes with Spicy Greek Yogurt Dipping Sauce Recipe
Step 1: Mix the Croquette Ingredients
Start by combining the drained salmon with diced red bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, salt, pepper, celery salt, and hot sauce if you want a spicy touch. Stir in chopped fresh parsley and beaten eggs to bind everything together. I love using a fork to gently mix so the salmon stays flakey and the ingredients meld perfectly without overworking the mixture.
Step 2: Shape and Coat the Patties
Next, pour cornbread or all-purpose flour into a shallow dish. Form the salmon mixture into 8 equal patties—this part is so satisfying, shaping them plump but even. Lightly coat both sides of each patty with the cornmeal or flour; this will give the croquettes that irresistible crispy crust when fried.
Step 3: Chill the Patties
Place the coated patties on a baking sheet lined with parchment paper, and cover them with plastic wrap. Refrigerate them for at least 15 minutes, which helps them firm up so they cook evenly. If you want to prep ahead, they can chill for up to one day, making this recipe great for busy lifestyles.
Step 4: Prepare the Spicy Greek Yogurt Dipping Sauce
While the patties rest, whisk together Greek yogurt, freshly squeezed lemon juice, Dijon mustard, kosher salt, and a few dashes of hot sauce for a flavorful punch. Toss in some fresh chopped herbs if you have them handy. Pop the sauce in the fridge if you aren’t serving right away; it stays fresh and tangy.
Step 5: Cook the Croquettes
Heat half of the olive oil in a nonstick skillet over medium heat. Cook the patties in batches, adding more oil if needed. Fry until each side is a gorgeous golden brown with a crispy crust—usually about 3 minutes per side. The aroma during this step alone is enough to make anyone’s mouth water.
Step 6: Serve While Hot
Remove the croquettes to a plate lined with paper towels to drain any excess oil, then serve immediately with the bright, spicy Greek yogurt dipping sauce alongside. This combo of warm, crispy croquettes and cool, vibrant sauce is just magic.
How to Serve Salmon Croquettes with Spicy Greek Yogurt Dipping Sauce Recipe
Garnishes
Fresh herbs like parsley or cilantro sprinkled on top add a beautiful burst of green and an herbal aroma that makes the croquettes look as good as they taste. A lemon wedge on the side encourages guests to add an extra squeeze of brightness right before eating, lifting the flavors even more.
Side Dishes
Pair these croquettes with a crisp green salad, perhaps baby arugula with a light vinaigrette, or some sautéed seasonal veggies to keep things fresh and balanced. For a heartier meal, creamy mashed potatoes or a simple rice pilaf complement the croquettes’ texture and flavor perfectly.
Creative Ways to Present
Try stacking the croquettes on a platter with small bowls of the spicy Greek yogurt sauce for dipping. You could also serve them atop toasted English muffins or slider buns with fresh greens and tomato slices for a fun handheld meal. These croquettes are versatile enough to be an appetizer or main star, so play around with presentation to suit your occasion.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. They stay pretty moist due to the yogurt and stay flavorful, making for an easy next-day snack or meal addition.
Freezing
You can freeze the uncooked croquettes after shaping and coating them with cornmeal. Line a baking sheet with parchment paper and freeze until firm before transferring them to a freezer bag or airtight container. They can be stored frozen for up to one month. When ready, thaw overnight in the fridge before cooking.
Reheating
Reheat cooked croquettes gently in a skillet over medium heat to restore their crisp exterior, or pop them under the broiler for a minute or two. Avoid microwaving if possible, as it can make the croquettes soggy. The dipping sauce is best served fresh but can be refrigerated for a couple of days.
FAQs
Can I use fresh salmon instead of canned for this recipe?
Absolutely! Fresh cooked salmon can be flaked and used in place of canned salmon. Just make sure it’s well drained if it’s moist and mix gently to maintain that lovely flakiness in the croquettes.
Is the cornmeal coating necessary?
The cornmeal or flour coating adds a delightful crunch to the exterior and helps the croquettes hold together while cooking. You can skip it, but you might lose some texture and the beautiful golden crust.
How spicy is the dipping sauce?
The heat is totally adjustable based on how much hot sauce you add. It’s designed to give just a gentle spicy zing to complement but not overpower the delicate salmon flavor.
Can I bake the croquettes instead of frying?
Yes! For a lighter version, bake them on a parchment-lined sheet at 400°F (200°C) for about 15-20 minutes, flipping halfway through until golden and crisp. The texture will be slightly different but still delicious.
What can I substitute for Greek yogurt in the dipping sauce?
If you don’t have Greek yogurt, sour cream or a creamy mayonnaise-based sauce can work, but Greek yogurt gives that perfect tang and creaminess with less fat, which perfectly balances the richness of the croquettes.
Final Thoughts
There’s something truly comforting and joyfully delicious about the Salmon Croquettes with Spicy Greek Yogurt Dipping Sauce Recipe that makes it well worth adding to your regular rotation. It’s simple enough for weeknights but special enough to impress guests, and that spicy yogurt sauce takes it over the top in the best way. Give this recipe a try and watch it quickly become one of your go-to favourites you’ll want to make again and again.
Print
Salmon Croquettes with Spicy 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
These Salmon Croquettes are a quick and flavorful dish made with canned salmon, fresh vegetables, and a mix of spices, lightly pan-fried to a golden crisp. Paired with a tangy Greek yogurt dipping sauce, they make a perfect appetizer 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
- ⅓ 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
- Combine Ingredients: In a bowl, combine the drained salmon, diced bell pepper, chopped onion, Greek yogurt, Worcestershire sauce, kosher salt, black pepper, celery salt, hot sauce if using, chopped parsley, and beaten eggs. Mix thoroughly with a fork to combine all ingredients evenly.
- Form Patties: Pour the cornmeal into a shallow dish. Shape the salmon mixture into 8 equal-sized patties. Lightly coat both sides of each patty with the cornmeal to create a crispy crust.
- Chill Patties: Place the patties onto a parchment-lined baking sheet. Cover with plastic wrap and refrigerate for at least 15 minutes, which helps them hold together during cooking. You may refrigerate for up to 1 day if preparing ahead.
- Prepare Dipping Sauce: While patties chill, whisk together Greek yogurt, freshly squeezed lemon juice, Dijon mustard, kosher salt, hot sauce if desired, and chopped herbs if using in a bowl. Chill in the refrigerator if not serving immediately.
- Cook Croquettes: Heat ½ tablespoon of olive oil in a nonstick skillet over medium heat. Carefully add the patties in batches, cooking each side until golden brown and crispy, about 3 minutes per side. Add the remaining olive oil as needed between batches to prevent sticking and maintain crispiness.
- Serve: Serve the salmon croquettes hot alongside the prepared dipping sauce for a delicious, savory dish.
Notes
- Refrigerating the patties before cooking helps them firm up and reduces risk of falling apart during frying.
- You can substitute cornmeal with all-purpose flour if desired for coating.
- The dipping sauce is optional but adds a fresh and tangy complement to the croquettes.
- Adjust hot sauce quantity according to your spice preference.
- These croquettes can be served as an appetizer or a main dish paired with a salad or steamed vegetables.
