1 tablespoon extra-virgin olive oil,
1/4 cup minced red onion
2 tablespoons minced red bell pepper
2 tablespoons minced celery
1 tablespoon capers
1 1/4 pounds fresh salmon, coarsely chopped
1/4 cup panko bread crumbs
1 teaspoon Dijon mustard
2 pinch seafood seasoning (such as Old Bay®)
1 tablespoon panko bread crumbs, or to taste
2 tablespoons olive oil, or as needed
- Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, 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.
- Grind salmon, then add onion mixture, 1/4 cup bread crumbs, , mustard, seafood seasoning, together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
- Form salmon mixture into four 1-inch thick croquette; sprinkle remaining panko bread crumbs over each patty. Divide croquette into 4 for bite sized pieces
- Heat olive oil in a skillet over medium-heat. Cook croquette in hot oil until golden and cooked through, 3 to 4 minutes per side.