Salmon Croquettes 

Ingredients

• 2 Pounds Fresh Wild Salmon, Coarsely Chopped

• 1 Tablespoon Extra-Virgin Olive Oil

• 1/4 Cup Minced Onion

• 1 Teaspoon Celery Seed

• Sea Salt And Pepper To Taste

• 1 Tablespoon Capers

• Juice And Zest Of Half A Lemon

• 1/4 Cup Mayonnaise

• 1/2 Cup Panko Bread Crumbs

• 2 Cloves Garlic, Minced

• 1 Teaspoon Dijon Mustard

• 1 Pinch Cayenne Pepper

• 1/8 Teaspoon Season Salt

• 1 Tablespoon Panko Bread Crumbs, Or To Taste

• 2 Tablespoons Olive Oil, Or As Needed

Directions

1. Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, celery seed, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.

2. Stir salmon, onion mixture, mayonnaise, lemon juice and zest, 1/2 cup bread crumbs, garlic, mustard, cayenne, season salt, sea salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.

3. Form salmon mixture into six 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.

4. Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side. Serve with garden salad with lemon vinaigrette and roasted asparagus.