Ingredients

Scale

1 can (14.75 oz) salmon, drained and flaked (or 1 ½ cups fresh cooked salmon)

½ cup breadcrumbs (or crushed crackers)

¼ cup finely chopped onion

¼ cup finely chopped bell pepper (optional)

1 large egg, beaten

1 tablespoon mayonnaise

1 teaspoon Dijon mustard (or yellow mustard)

½ teaspoon Old Bay seasoning (or paprika)

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley (optional)

2–3 tablespoons vegetable oil (for frying)

Instructions

Prepare the mixture: In a large bowl, mix together the flaked salmon, breadcrumbs, onion, bell pepper, egg, mayonnaise, mustard, seasonings, lemon juice, and parsley.

Shape the croquettes: Form the mixture into small patties (about 2 inches wide). If the mixture is too wet, add more breadcrumbs; if too dry, add a little more mayo.

Heat the oil: In a large skillet, heat the vegetable oil over medium heat.

Fry the croquettes: Place the patties in the hot oil and cook for about 3-4 minutes per side, until golden brown and crispy.

Drain & serve: Remove from the skillet and place on a paper towel-lined plate to absorb excess oil.

Enjoy! Serve warm with tartar sauce, remoulade, or a squeeze of lemon.