Southern Salmon Patties with Lemon Dill Sauce (Old-Fashioned Salmon Croquettes)

Why you’ll love it

• Pantry-friendly: made with canned salmon and crackers you probably already have.
• Crispy and tender: a crunchy cornmeal crust around a moist, flaky center.
• Budget comfort food: a protein-packed family dinner for about $3.25 a serving.

Quick facts

Ingredients

For the lemon dill sauce

• 1/2 cup (115 g) mayonnaise
• 1/4 cup (60 g) sour cream
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 tbsp chopped fresh dill (or 1 tsp dried dill)
• 1 tsp prepared horseradish (optional)
• 1 pinch salt and black pepper

For the salmon patties

• 2 cans (14.75 oz / 418 g each) pink or red salmon, well drained
• 2 large eggs, lightly beaten
• 3/4 cup (45 g) finely crushed saltine crackers (about 18 crackers)
• 1/3 cup (50 g) finely diced yellow onion
• 1/4 cup (35 g) finely diced red bell pepper
• 2 tbsp (28 g) mayonnaise
• 1 tbsp (15 g) Dijon mustard
• 1 tbsp (15 ml) fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1/2 tsp Old Bay seasoning or smoked paprika
• 1/4 tsp black pepper

For frying

• 1/3 cup (45 g) fine yellow cornmeal
• 1/4 cup (60 ml) vegetable or canola oil
• 1 tbsp (14 g) unsalted butter
• Lemon wedges, for serving

Step-by-step method

1. Make the sauce. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, lemon zest, dill, horseradish (if using), salt and pepper. Cover and refrigerate while you make the patties so the flavors can blend.

2. Prepare the salmon. Drain the salmon very well. Place it in a large bowl and remove the skin and the large round pieces of spine. The small soft bones are edible and full of calcium; mash them with a fork or remove them if you prefer. Flake the salmon into small pieces.

3. Mix the patties. Add the eggs, crushed crackers, onion, bell pepper, mayonnaise, Dijon, lemon juice, parsley, Old Bay and black pepper to the salmon. Mix gently with a fork until evenly combined; do not add salt, because canned salmon and crackers are already salty.

4. Shape and chill. Divide the mixture into 8 equal portions (about 1/3 cup each) and shape them into patties about 3 inches (7.5 cm) wide and 3/4 inch (2 cm) thick. Place them on a plate or tray and refrigerate for 15 minutes, which helps them hold together in the pan.

5. Coat with cornmeal. Spread the cornmeal on a plate and press each patty lightly into it on both sides, shaking off the excess.

6. Heat the skillet. In a 12-inch (30 cm) cast iron or heavy skillet over medium heat, heat the oil and butter until the butter stops foaming and the oil shimmers (about 350°F / 175°C).

7. Fry. Fry the patties in 2 batches, without crowding, for 3 to 4 minutes per side, turning once with a thin spatula, until deep golden brown and crisp. Lower the heat slightly if they brown too fast.

8. Drain and serve. Transfer the patties to a wire rack or a paper towel-lined plate for 1 to 2 minutes. Serve hot with the lemon dill sauce and lemon wedges.

How to know it is done

The salmon patties are done when both sides are deep golden brown and crisp, they feel firm when pressed lightly in the center and they hold together when you lift them with a spatula. An instant-read thermometer inserted in the side of a patty should read 160°F (71°C), the safe temperature for the egg in the mixture. If the outside browns before the center is hot, finish them in a 375°F (190°C) oven for 5 minutes.

Tips for the best result

• Drain the salmon thoroughly and press out extra liquid; wet mixture makes patties fall apart.
• Do not skip the 15-minute chill; cold patties are much easier to flip.
• Crush the crackers finely so they bind the mixture evenly.
• Use a cast iron skillet and do not crowd the pan, so the crust gets crisp instead of steaming.
• Flip only once, gently, with a thin metal fish spatula.

Variations and substitutions

• Baked salmon patties: brush the coated patties with oil and bake on a parchment-lined sheet pan at 425°F (220°C) for 15 to 18 minutes, flipping halfway.
• Air fryer: spray the patties with oil and cook at 390°F (200°C) for 10 to 12 minutes, turning once.
• Fresh salmon: use 1 1/2 lb (680 g) cooked, flaked salmon fillet instead of canned and add 1/4 tsp salt.
• Other crumbs: replace the saltines with panko, crushed buttery crackers or dry breadcrumbs.
• Cajun style: use 1 tsp Cajun seasoning instead of Old Bay and serve with remoulade.
• Gluten-free: use gluten-free crackers or 1/2 cup (45 g) almond flour in the mixture and coat in cornmeal only.

Make ahead

Shape the patties (without the cornmeal coating) up to 1 day ahead, cover tightly and refrigerate. Coat and fry them just before serving. The lemon dill sauce can also be made up to 3 days ahead and kept covered in the refrigerator; it gets even better as the dill infuses.

Storage and reheating

Refrigerate cooked salmon patties in an airtight container for up to 3 days. Reheat them on a sheet pan in a 375°F (190°C) oven for 8 to 10 minutes, or in the air fryer at 360°F (180°C) for 4 to 5 minutes, until hot (165°F / 74°C) and crisp again; the microwave makes them soft. To freeze, cool completely, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven for 15 to 18 minutes. Keep leftover sauce refrigerated for up to 4 days.