6-Minute Fresh Southern Salmon Croquettes (Pan-Fried)

Dice the green onion, bell, and celery and set aside. Rinse the fresh salmon and pat it dry thoroughly with paper towels before adding it to the food processor.
Start by removing the skin from the fresh salmon or have the butcher do it for you. Or, you can buy fresh salmon without the skin. Cut the salmon into chunks for easier processing.
Place the salmon chunks in a food processor and pulse just a few times first.
Then, add diced bell peppers, green onions, celery, sprinkle in your seasonings, egg, mayo, and panko. Pulse a few more times until everything is combined but still has some texture. It shouldn't look like a paste.
Lightly damp your hands and use an ice cream scooper to scoop out the salmon mixer. I used 2 heaping spoonfuls for larger patties. Then, use your hands to form into patties then place patties on a baking sheet. Repeat this until you've used up all the mixture. Place in fridge for about an hour.
Place a skillet over low to medium heat and heat oil. When oil is hot, carefully add the patties, being careful not to overcrowd the pan. Cook for 4-5 minutes, carefully flip the patty over, and cook for an additional 3-4 minutes. Baste the croquettes with the hot cooking oil before removing them from the skillet.
After removing the croquettes from the skillet, place them on a cooling rack instead of paper towels to help them stay crispy.
Serve warm with your favorite dipping sauce like this remoulade or alongside another side.