Crispy Kosher Salmon Croquettes With Fresh Dill

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I grew up thinking salmon croquettes were something only my grandmother knew how to make properly. She’d stand at the stove, forming these perfect little patties with her weathered hands, and somehow they always came out golden and crispy on the outside while staying tender inside. Years later, I discovered the trick wasn’t magic at all, just a few solid techniques that anyone can master.

The beauty of salmon croquettes lies in their versatility. You can use leftover cooked salmon, or take the easier route with quality canned salmon. I prefer wild-caught Alaska salmon when I can find it, but honestly, any good kosher salmon works fine. The key is removing every single piece of skin and bone before you start. Nothing ruins a perfect bite like an unexpected bone.

Getting the Texture Right in Salmon Croquettes

What sets these apart from the soggy versions you might remember is getting the moisture balance right. Too wet and they’ll fall apart in the pan. Too dry and they taste like cardboard. I use just enough egg and matzo meal to bind everything together, then let the mixture rest in the fridge for at least 30 minutes. This gives the matzo meal time to absorb the moisture and helps the croquettes hold their shape.

Why Fresh Dill Makes the Difference

Fresh dill makes all the difference here. Dried dill works in a pinch, but fresh gives you those bright, clean notes that complement the salmon perfectly. I serve these with a simple salad dressed in lemon vinaigrette, or alongside roasted vegetables. They’re substantial enough for dinner but elegant enough for company.

Crispy Kosher Salmon Croquettes With Fresh Dill - Jewish recipe
I grew up thinking salmon croquettes were something only my grandmother knew how to make properly. She'd stand at the stove, forming these perfect little patties with her weathered hands, and somehow they always came out golden and crispy on the outside while staying tender inside. Years later, I discovered the trick wasn't magic at all, just a few solid techniques that anyone can master. The beauty of salmon croquettes lies in their versatility. You can use leftover cooked salmon, or take the easier route with quality canned salmon. I prefer wild-caught Alaska salmon when I can find it, but honestly, any good kosher salmon works fine. The key is removing every single piece of skin and bone before you start. Nothing ruins a perfect bite like an unexpected bone. What sets these apart from the soggy versions you might remember is getting the moisture balance right. Too wet and they'll fall apart in the pan. Too dry and they taste like cardboard. I use just enough egg and matzo meal to bind everything together, then let the mixture rest in the fridge for at least 30 minutes. This gives the matzo meal time to absorb the moisture and helps the croquettes hold their shape. Fresh dill makes all the difference here. Dried dill works in a pinch, but fresh gives you those bright, clean notes that complement the salmon perfectly. I serve these with a simple salad dressed in lemon vinaigrette, or alongside roasted vegetables. They're substantial enough for dinner but elegant enough for company.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 pound cooked salmon, flaked or 2 (14.75 oz) cans salmon, drained
  • 1/2 cup matzo meal
  • 2 large eggs, beaten
  • 1/4 cup fresh dill, finely chopped
  • 2 tablespoons yellow onion, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil for frying

Method
 

  1. If using canned salmon, drain thoroughly and pick through to remove any bones or skin pieces. If using fresh cooked salmon, flake into bite-sized pieces and check carefully for bones.
  2. In a large bowl, combine the flaked salmon, matzo meal, beaten eggs, fresh dill, minced onion, lemon juice, salt, and pepper. Mix gently with a fork until just combined.
  3. Cover the bowl and refrigerate for 30 minutes. This helps the matzo meal absorb moisture and makes the croquettes easier to shape.
  4. Remove the mixture from the fridge and form into 8 patties, about 3 inches wide and 1/2 inch thick. Use your hands to gently compress each patty so it holds together.
  5. Heat the vegetable oil in a large skillet over medium heat. When the oil shimmers but doesn't smoke, carefully add the croquettes, leaving space between each one.
  6. Cook for 3-4 minutes on the first side until golden brown and crispy. Flip carefully with a spatula and cook another 3-4 minutes until the second side is golden.
  7. Transfer to a paper towel-lined plate to drain briefly before serving warm.

Notes

Croquettes can be formed up to 4 hours ahead and kept covered in the refrigerator. Leftover croquettes reheat well in a 350°F oven for 8-10 minutes. For extra crispy results, you can lightly dust the formed patties with additional matzo meal before frying.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 425mg 18%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.
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