From the Kitchen of Bevy Smith
Makes 5 croquettes
2 6 oz cans of wild sockeye salmon
1/4 of a medium onion, preferably vidalia
1/2 cup breadcrumbs
1 1/2 teaspoons of Old Bay Seasoning
2 tablespoons extra virgin olive oil
Combine all ingredients in a bowl. Form into cakes. Sautée in olive oil on each side until brown.