Simple Salmon Croquettes with Sriracha Dill Sauce Recipe
Make this simple salmon croquettes recipe to turn snacking into a gourmet occasion!
Why We Love It
Everyone loves good finger foods! They’re perfect for parties and for snacking, and kids love the hands-on approach to eating as well. This simple salmon croquettes recipe is a great way to elevate leftover or canned salmon. Salmon and dill may be a classic pairing, but the spicy, tangy kick from the sriracha dill sauce transforms it into something truly special.
What You Will Need
Ingredients
- 1 lb. boneless skinless salmon fillet, roughly chopped
- ¼ cup parmesan cheese, grated
- ¾ cup panko
- 1 shallot, finely chopped
- 1 large egg
- 1 Tbsp. capers
- 2 Tbsp. olive oil
Marinade
- 1 tsp. Worcestershire sauce
Dipping
- ½ cup Lee Kum Kee Sriracha Mayo
- 1 Tbsp. fresh dill, chopped
- 1 tsp. lemon juice
Made with
Lee Kum Kee products
How to make it
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Add the salmon, Parmesan cheese, panko, shallot, Worcestershire sauce, and egg into a food processor. Pulse until the ingredients are minced then transfer the mixture to a bowl.
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Fold in the capers until they are evenly distributed throughout the mixture. Grease your hands with 1 tablespoon of the olive oil and portion the mixture into 10-12 evenly-sized balls. Then shape each ball into an oval shape.
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Heat the remaining olive oil in a pan over medium-high heat. Add the salmon croquettes to the pan and cook them for about 5-6 minutes on each side or until cooked through. Remove them from the pan and transfer them to a plate lined with paper towels to drain.
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In a bowl, combine the Lee Kum Kee Sriracha Mayo, dill, and lemon juice. Mix until combined and serve with the salmon croquettes. Enjoy!
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