Step 1

‌Peel and finely chop the shallots. Finely chop the bell pepper. Zest ½ a lemon, leaving the other side with its peel intact. Cut the lemon in half, and squeeze the zested side until you have 1 tablespoon of juice. Cut the unzested lemon half into wedges.

Step 2

Warm 2 tablespoons of the olive oil in a skillet over medium heat, then sautée the shallots and pepper for about 6 minutes, or until softened. Remove from the pan, and set aside.

Step 3

Drain and flake the salmon, discarding any skin or bones. Stir the sautéed vegetables into the salmon.

Step 4

Mix in the egg, mayonnaise, Old Bay seasoning, garlic powder, salt, pepper, 2 tablespoons of dill, and ½ cup breadcrumbs in with the salmon.

Step 5

Form the salmon mixture into hamburger-sized patties. Spread the remaining 1 cup of breadcrumbs over a plate, and press each patty into the crumbs until fully coated.

Step 6

Warm 4 tablespoons of oil over medium-high heat until shimmering. Cook ½ of the croquettes in the oil for about 5 to 6 minutes, or until browned. Flip the croquettes over, and cook them for another 5 minutes. Remove the first batch of croquettes, then add the remaining oil to the pan, and cook the rest of the croquettes.

Step 7

Mix the sour cream with the lemon juice, lemon zest, and remaining dill, then season the mixture with salt and pepper. Serve the croquettes with the sour cream dip and lemon wedges, garnishing with extra dill if desired.