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Crispy Kosher Salmon Croquettes With Fresh Dill

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PareveFish

Salmon croquettes are crispy outside and tender inside. Cooked or canned salmon is mixed with matzo meal, eggs, fresh dill, onion and lemon, shaped into patties and pan-fried until golden.

Tips for Croquettes

If using canned salmon, drain it well and remove the skin and larger bones. Matzo meal binds the mixture and gives a light crust; for extra crunch, dust the shaped patties with more matzo meal before frying. Chill them for 15 minutes so they hold together, and fry in hot oil without crowding.

Kosher Notes

Salmon croquettes are pareve. With kosher-for-Passover matzo meal, they work for Passover too. Use canned salmon with a reliable hechsher. If you serve them at a meat meal, many people eat fish as a separate course.

Make-Ahead

Form them up to 4 hours ahead. Leftovers reheat in a 350°F oven in 8 to 10 minutes.

Crispy Kosher Salmon Croquettes With Fresh Dill
These golden, crispy salmon croquettes get their perfect texture from a simple resting trick and shine with bright fresh dill.
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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

What I use for this recipe

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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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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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