Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep Time
25 Mins
Cook Time
12 Mins
Makes 14 croquettes

How to Make It

Step 1

Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. (Batter will be wet.)

Step 2

Shape salmon mixture into 14 (1-inch-thick, 2-inch-wide) patties.

Step 3

Cook, in 2 batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack. Sprinkle with kosher salt, if desired. Serve immediately over mixed baby salad greens with Lemon-Dill Sauce and, if desired, Thin Potato Kugel.

Step 4

To Make Ahead: Prepare recipe as directed through Step Place patties in a lightly greased aluminum foil-lined pan. Cover and chill 24 hours. Let stand at room temperature 10 minutes. Proceed with recipe as directed.

Ratings & Reviews

naturallyerin's Review

March 27, 2013
I use this recipe every year at Passover and it is the best salmon croquette recipe, hands down...and I'm not a fan of croquettes, typically.