How to Make Salmon Croquettes on the Stovetop

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1. Heat butter in cast iron skillet over low to medium heat.
2. Add in diced red bell pepper and diced shallots and saute until softened and golden. Set aside and let them cool.
3. In a mixing bowl, whisk eggs, yogurt, salt, pepper, capers, lemon zest, and Worcestershire sauce together.
4. Drain liquid from canned salmon filet (and bones if your brand had bones).
5. Mix salmon, bread crumbs, diced parsley, seasonings, sautéed peppers and onions with the whisked egg mixture until well combined.
6. Use an ice cream scoop to scoop mix and form into salmon patties using your hands.
7. Once formed into a firm, pressed croquette, roll in cornmeal and set aside until all 12 are done.
8. Heat oil in the skillet over medium heat and fry Salmon Croquette for 2-3 mins on each side until golden brown and crisp.

How to Make Salmon Croquettes in the Oven

1. Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
2. Preheat the oven to 425F / 220C / gas 7 and bake on a foil-lined baking tray for 5-7 minutes, until golden brown and crisp.

How to Make Salmon Croquettes in the Air Fryer

1. Assemble the Salmon Croquettes with cornmeal and spray the tops of the Salmon Croquettes with olive oil from a spray bottle.
2. Preheat Air Fryer to 360F / 180C.
3. Add Salmon Croquettes to the air fryer basket and cook for 6-8 minutes, turning the patties over halfway through the cooking time.