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1
Special equipment: 1 cup applewood chips, soaked for 30 minutes
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2
Drain the applewood chips and scatter them in the bottom of a foil-lined roasting pan.
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3
Heat the pan over medium-low heat until the wood chips smoke, about 10 minutes.
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4
Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips.
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5
Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, about 12 minutes.
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6
Remove the salmon from the smoker and let it to cool to room temperature.
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7
Preheat the oven to 350 degrees F.
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8
Remove and discard the salmon skin, then flake the salmon into a large bowl.
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9
Add the quinoa, egg, green onion, flour, lemon zest, urfa pepper and salt.
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10
Mix until well combined.
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11
Form the mixture into six straight-sided patties about 1 inch tall and 2 1/2 inches wide.
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12
Heat the coconut oil in a large cast-iron pan over medium-high heat.
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13
Sear the patties on both sides until crispy and deep golden brown, about 2 minutes per side.
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14
Transfer the patties to a rack set over a baking sheet and bake until cooked through, 12 to 15 minutes.
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15
Sprinkle the croquettes with a little more urfa pepper.
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16
Serve with lemon wedges.
