Salmon Croquettes with Lemon-Dill Yogurt Sauce & Garlic Sautéed Green Beans

Golden, crispy salmon croquettes with a bright, creamy sauce and a fast garlicky veg side for a complete, comforting plate.

Ingredients

• 1 lb (450g) salmon (skin removed), cut into 1-inch pieces
• 1/3 cup mayonnaise
• 1 large egg
• 1 cup panko breadcrumbs, divided (1/2 cup in mix, 1/2 cup for coating)
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice (about 1 lemon)
• 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
• 2 tablespoons chopped parsley (optional but great)
• 1/2 teaspoon smoked paprika (or regular paprika)
• 1/2 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3–4 tablespoons neutral oil (for pan-frying)
• 3/4 cup plain Greek yogurt
• 1 tablespoon mayonnaise (optional, for extra richness)
• 1 tablespoon lemon juice + 1/2 teaspoon lemon zest (optional but recommended)
• 1 tablespoon chopped dill
• 1 small garlic clove, finely grated (or 1/2 teaspoon garlic powder)
• Pinch of salt and pepper
• 12 oz (340g) green beans, trimmed
• 1 tablespoon olive oil
• 2 garlic cloves, thinly sliced or minced
• 1 tablespoon lemon juice (optional, to finish)
• Salt and pepper

Method

• 1

  Step 1: Make the sauce

  In a small bowl, mix yogurt, (optional) mayo, lemon juice, (optional) zest, dill, garlic, salt, and pepper. Taste and adjust (more lemon for brightness, more salt to pop). Refrigerate while you cook so it thickens and the flavors meld.

• 2

  Step 2: Chop the salmon

  For the best croquette texture, don’t puree it. Finely chop about 1/3 of the salmon until it looks almost minced (this helps bind), and leave the rest in small 1/4–1/2 inch pieces for flakes and bite.

• 3

  Step 3: Mix the croquette base

  In a bowl, whisk mayo, egg, Dijon, lemon juice, dill, (optional) parsley, paprika, onion powder, salt, and pepper. Add the salmon and **1/2 cup panko**. Mix gently until it holds together when pressed (it should be moist but not sloppy).

• 4

  Step 4: Shape and coat

  Use a 1/3 cup measure (or your hands) to form **8 croquettes** about 1 inch thick. Place remaining **1/2 cup panko** in a shallow bowl and lightly coat each croquette, pressing just enough so crumbs adhere.

• 5

  Step 5: Pan-fry until golden

  Heat **3 tablespoons oil** in a large nonstick or cast-iron skillet over **medium-high** heat. When the oil shimmers, add croquettes (don’t crowd; cook in 2 batches if needed).

• 6

  Step 6: Sauté the green beans

  Wipe out the skillet if it’s overly crumb-y, then heat **1 tablespoon olive oil** over **medium-high**. Add green beans and cook **4–5 minutes**, tossing, until bright green with a few blistered spots. Add garlic and cook **30–60 seconds** until fragrant (don’t let it burn). Season with salt and pepper, and finish with lemon juice if using.

• 7

  Step 7: Serve

  Plate croquettes with a generous spoon of lemon-dill yogurt sauce and the garlicky green beans on the side. Add extra lemon wedges if you have them for squeezing.

Tips

• **Canned salmon option:** Use two 14–15 oz cans salmon, well drained; remove skin/bones if desired. The mixture may need **extra panko (2–4 tbsp)** because canned salmon is softer.
• **Binding help:** If the mixture is too wet, add panko a tablespoon at a time. If it’s too dry, add **1 tablespoon mayo** or a small squeeze of lemon.
• **Baking/air-frying:** Spray croquettes with oil. Bake at **450°F/232°C for 12–15 min**, flipping once, or air-fry at **400°F/204°C for 8–10 min** until crisp and golden.
• **Side swaps (same pantry vibe):** Instead of green beans, do quick sautéed zucchini, asparagus, or a simple salad with lemony dressing.
• **Make-ahead:** Form and crumb croquettes up to **24 hours ahead**, covered in the fridge. Fry just before serving for best crunch.
• **Leftovers:** Refrigerate up to **3 days**. Re-crisp in a **375°F/190°C oven for 8–10 minutes** (microwave will soften the crust).

Nutrition (per serving, estimate)