1 tbsp. olive oil
1/4 onion, diced
1/2 green bell pepper, finely chopped  1 clove garlic, minced

  • sauté onion and bell pepper until softened, 3-5 minutes
  • add garlic and sauté another 30 seconds

14 oz. can salmon
1 egg, lightly beaten
1/4 cup flour
1 tbsp. parsley (dry) 1 tsp. old bay
1 tsp. hot sauce
½ tsp. kosher salt 
½ tsp. black pepper 

  • add to veggies and mix well
  • divide into 4 portions, shape into thick patties, and chill 30 minutes

1/4 cup flour
1 egg, beaten
1/2 cup bread crumbs
2 tsp. onion powder, garlic powder, paprika or a combination (1 tsp. garlic powder, 1/2 tsp. old bay, 1/4 tsp. paprika, 1/4 tsp. chipotle)
1/4 cup canola oil

  • mix bread crumbs and seasoning in one bowl, then flour and egg in two other bowls
  • dip each patty in flour, then egg, then bread crumbs
  • fry in oil for 3-5 minutes per side, until well-browned

source: https://cooking.nytimes.com/recipes/1023040-salmon-croquettes

4/10/26: these were fantastic, but even chilling the patties for an hour did not make them hold together well enough to bread them without them falling apart. it took me so long to bread them that the first one burned before i got the last one in and was able to flip it.

next time: squeeze liquid out of salmon, increase binder, and maybe partially-freeze the patties to make them firmer?