Salmon Croquettes with Yogurt Sauce

By Stonyfield

These are so simple and so good. We eat them like hamburgers at our house with a yogurt remolade. Serve cold with a salad or hot with your favorite vegetable.

Ready In: 45 mins

Level: Medium

Prep: 10 mins

Cook: 25 mins

Yields: 4 Servings


  • 1 lb salmon filet (skinned)
  • 1/2 yellow onion (diced)
  • 2 ribs celery (diced)
  • 1/2 green bell pepper (diced)
  • 1/2 sweet red pepper (diced)
  • 1 t cumin
  • 1 clv garlic (chopped)
  • 2 T olive oil
  • 1 T ginger (grated)
  • Salt and pepper to taste
  • 1 1/4 c Stonyfield Organic Low Fat Plain Yogurt (divided)
  • 1/3 c crushed cracker crumbs
  • 1 T Dijon mustard
  • 1 t hot sauce (divided)
  • 1 T chopped sweet pickles
  • 1 T capers
  • 2 T parsley (chopped)
  • directions

    Step 1

    Place salmon filet in a sauce pan and cover with salt water. Cook over medium-high heat, pouching for about 10 minutes. Remove from liquid. In a skillet over medium heat, add olive oil. Once ripples form add onions, peppers, celery and garlic. Cook for 3-5 minutes until vegetable soften. Add cumin, ginger, salt and pepper. Cook for 1 minute, until fragrant. Remove from heat and place in medium mixing bowl. Add salmon, 1/2 cup of yogurt, cracker crumbs, mustard and 1/2 tsp. hot sauce. Form into 4 patties.

    Step 2

    Place a large skillet over medium heat. Add 1-2 tablespoons of olive oil or cooking spray. Sauté croquettes on both sides until browned, about 4 minutes per side. In a medium bowl combine 3/4 cup yogurt, 1/2 tsp. hot sauce, pickles, capers and parsley and fold together.

    Step 3

    Serve croquettes topped with yogurt sauce.

    make it with yogurt instead!