Past Recipes
Salmon Croquettes

Salmon Croquettes with Creamy Dill Sauce

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Recipe Details


These salmon croquettes are a perfect marriage of French and southern cuisines. Chef Shanna combines ground salmon with whole-grain mustard, fresh herbs, and garlic, then forms the mixture into cakes. They're rolled in breadcrumbs and egg, shallow-fried until crisp and golden, and drizzled with a tangy, herby sour cream sauce for restaurant-worthy presentation.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 720
  • Protein 37g
  • Total Carb 20g
  • Total Fat 54g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Persian cucumbers
    Persian cucumbers
  • lemon
  • scallions
  • garlic
    1 clove
  • whole-grain mustard
    2 tablespoons
    whole-grain mustard
  • panko breadcrumbs
    1/3 cup
    panko breadcrumbs
  • ground salmon
    10 ounces
    ground salmon
  • sour cream
    2 packets
    sour cream
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • baby arugula
    3 ounces
    baby arugula
  • chives
    1/4 ounce
  • dill
    1/4 ounce

What You’ll Need

  • canola oil
  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • plastic wrap
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Cut cucumbers crosswise into ¼-inch slices. Thinly slice chives. Roughly chop dill leaves and stems (the stems are quite tender, so we're leaving them in for extra flavor). Halve lemon. Trim and discard scallion roots and thinly slice.

  2. Make garlic paste

    Make garlic paste

    Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.

  3. Form croquettes

    Form croquettes

    In a large bowl, combine mustard, breadcrumbs, scallions, half of herbs, half of garlic paste, 1 egg, ½ teaspoon salt, and pepper as desired, then add salmon. Using your hands, mix well, then form into 6 equal patties, about ¾-inch thick. Place on a plate and cover with plastic wrap. Chill in freezer until firm, 5-10 minutes.

  4. Make sauce and vinaigrette

    Make sauce and vinaigrette

    While croquettes chill, in a small bowl, whisk together sour cream, remaining herbs, remaining garlic paste, juice of ½ lemon, ¼ teaspoon salt, and pepper as desired. Set creamy dill sauce aside until ready to serve. In a separate large bowl, whisk together Champagne vinegar, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired and set aside. Save remaining lemon to brighten a glass of water.

  5. Fry croquettes

    Fry croquettes

    In a large high-sided pan, add enough canola oil to reach about ¼-inch up sides of pan, then place over medium-high heat. When oil is shimmering, carefully add croquettes in a single layer. Fry until croquettes are golden and salmon is cooked through, about 3 minutes per side. Using a slotted spoon, transfer croquettes to a paper towel–lined plate to drain.

  6. Plate salmon croquettes

    Plate salmon croquettes

    Pat arugula dry with paper towel and add to bowl with vinaigrette, along with cucumbers. Toss to coat. Divide salad between serving plates. Add salmon croquettes to plates with salad, top with creamy dill sauce, and dig in!

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