Salmon Croquettes with Dill Sauce and Creamed Spinach

Salmon Croquettes were a total accident. I failed at trying to get the bones out of the salmon my husband caught in Alaska and was left with a pile beautiful flaky fish that I could no longer cook as a whole piece… enter croquettes. These little babies were relatively quick to make and while they take about 5 mins on each side to cook I was able to make the dill sauce, creamed spinach, and ghiradelli boxed brownies during each 5 min flip. Not bad for a friday!

Salmon Croquettes with Dill Sauce recipe via

** I know the ingredient list looks long and intimidating… but I had all of this stuff on hand because this was a last minute dinner fix. So, try it… your husband will be super impressed and you should be impressed with yourself!


Yogurt Dill Sauce:
1 1/2 cups fat-free plain Greek yogurt
1/4 cup Dijon mustard
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1 tablespoon fresh lemon juice (
Pinch of ground red pepper (omitted bc I’m allergic 🙂 )
Fish Preparation:
2 (14.75-oz.) cans salmon, packed in water
2 cups finely chopped celery
4 large eggs, beaten ***(I would start with 2 eggs and see if you need to add more from there so its not too wet)
1 cup finely chopped onion (I did half onion)
1 to 2 tsp. table salt
1 to 2 tsp. freshly ground black pepper
Nuts- I added slivered almonds for a crunch
2-3 tablespoons olive oil
Garnish: blistered green onions
1.Whisk together yogurt and next 5 ingredients in a small bowl.
2. Drain salmon; remove and discard skin and bones. Flake salmon, and place in a medium bowl. Stir celery and next 4 ingredients into salmon; shape mixture into 6 (4-inch) patties (about 3/4 cup per patty).
3. Cook patties, in batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side or until golden. (Add 1 Tbsp. oil, if needed, for second batch.)
Serve with yogurt mixture.
2 tablespoons butter
1 tablespoon olive oil
1 Vidalia onion, minced
1 clove garlic, minced
2 bunches spinach, stemmed and chopped
Salt and freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
1/4 cup heavy cream

In a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic; cook for 2 minutes until soft. Add the chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.


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