I have prepared these 3 ways: Fried, browned, and oven baked (baked add 15 more minutes to passive cooking). This is the Southern twist as I don't know any other way. If you ask DH what he's hungry for, he'll ALWAYS ask for these.
Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
In a medium bowl, add salmon and the next 9 ingredients and mix well.
If you're pan browning or baking, form 8 patties (flying saucer shape).
If you're frying, form 8-10 round balls.
Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.
BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.
Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.