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Recipe Collection

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Salmon Croquettes with Dill Tartar Sauce

Salmon Croquettes with Dill Tartar Sauce Related:   appetizers, fish, pareve, Shavuot

Prep time: 15–20 minutes

Cook time: 20–25 minutes

Yield: 12 3-inch patties or 18 2-inch patties

The sauce and croquettes can be made several days ahead of time and stored in the refrigerator until ready to use. The finished croquettes freeze well, too; just defrost in the refrigerator and rewarm in a 350-degree oven.


  • Croquettes
  • 4 14-ounce cans salmon, drained, or 1 pound fresh salmon, ground
  • ¼ cup minced yellow onion
  • 4 cups cornflake crumbs, divided
  • 4 eggs
  • 2/3 cup mayonnaise or light mayonnaise
  • 1 cup soymilk
  • 1 tablespoon dried dill or ¼ cup fresh dill
  • 1 teaspoon kosher salt
  • ½ cup canola oil, divided
  • Tartar Sauce
  • 1 cup mayonnaise
  • 1 tablespoon ketchup
  • 3 tablespoons grated apple
  • 2 pickles, chopped
  • 1/3 cup chopped yellow onion
  • ¼ cup fresh dill
  • 1 tablespoon sugar


  • Prepare the croquettes: Line a large baking sheet with parchment paper. Mix salmon, onion, 2 cups cornflake crumbs, eggs, mayonnaise, milk, dill and salt in a large bowl. Form into 3-inch patties (or smaller for Kiddush size). Coat patties in remaining cornflake crumbs, and place on prepared baking sheet.
  • Heat 1/3 cup of oil in a large skillet over medium-high heat. Add prepared patties in batches and fry until browned, 2 to 3 minutes per side. Drain on paper towel-lined plates. Add more oil between batches as needed.
  • For the sauce: Place all ingredients in a food processor and process to desired consistency. Serve the tartar sauce with the croquettes.

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