Step 1

Drain the salmon well and place in a large mixing bowl.

Step 2

Lightly beat the eggs in a separate bowl.

Step 3

To the bowl with the salmon, add the bell pepper, onion, Greek yogurt Worcestershire, kosher salt, pepper, celery salt, hot sauce, parsley, and beaten eggs.

Step 4

With a fork, mix until evenly combined.

Step 5

Place the cornmeal in a shallow dish (a pie plate works well). Line a sheet pan with parchment paper and place it near the cornmeal.

Step 6

Shape the salmon mixture into 8 patties, then lightly coat both sides of each in the cornmeal. To shape the patties, squeeze lightly with your hands discarding a little bit of liquid that may come out of the patties. Press them together gently but with enough force so that they hold together. The patties will feel loose, wet, and delicate; be patient and do your best, they’ll cook up fine! Place the patties on the baking sheet as you go.

Step 7

Cover the pan with plastic and refrigerate for at least 15 minutes or up to 1 day.

Step 8

While the patties chill, prepare the dipping sauce: In a medium bowl, whisk together the Greek yogurt, lemon juice, Dijon, salt, hot sauce, and herbs. Refrigerate if you won't be serving within 30 minutes.

Step 9

To cook the patties, heat 1/2 tablespoon oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, swirl the pan, then gently place the first batch of patties in the skillet so that they are not touching (I can fit 4 at a time in my skillet, but you may need to cook additional batches if your skillet isn't large enough). Cook 3 to 4 minutes on each side, until the outsides are crisp and golden and the interiors are cooked through. Add the remaining 1/2 tablespoon olive oil, swirl, then repeat with remaining patties. If at any point the croquettes begin to stick, add more oil as needed. If desired, keep the croquettes warm in a 250 degree F oven between batches. Enjoy hot with dipping sauce.