Step 1

Preheat oven to 450℉. Place salmon in a dry baking dish and bake for 14-18 minutes until the center starts to flake, or the internal temperature reaches 135-145℉.

Step 2

While salmon is in the oven, grate a yellow onion with the coarse setting of a cheese grater. The grated onion will look like watery apple sauce. Add grated yellow onion, panko, bell pepper, garlic, egg, chives, parsley, and salt and pepper to a medium bowl.

Step 3

When salmon is done, transfer to a plate and use two forks to shred salmon into little pieces. After it cools for a few minutes (so egg doesn’t scramble), add salmon to the bowl with other ingredients. Mix until well-combined.

Step 4

Use a ¼ cup measure to make ¼ cup-sized balls, placing them on a large plate or baking sheet. You should be able to make roughly 11 balls.

Step 5

Once the balls are formed, lightly push the balls down to make thick patties. Ensure the ingredients are tightly packed/squeezed together so the patties don’t fall apart.

Step 6

Add ½ inch of oil to a large pan. Turn heat to medium-high and wait until the oil registers 325-350℉

Step 7

Once the oil has reached temperature, very carefully slide croquettes into the pan (using a spatula), ensuring they don’t break apart. You can add as many as possible without overcrowding. Cook croquettes for 1-2 minutes per side until deep golden. If you turn the croquettes prematurely, they’ll fall apart.

Step 8

Use a slotted spatula to remove the croquettes from the oil, placing on a paper towel lined plate. Sprinkle generously with salt.

Step 9

Repeat until all croquettes are fried. Serve with lemon wedges.