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1
Heat the olive oil in a large nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100).
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2
Add the onion and cook, stirring occasionally, for 3 to 4 minutes, until soft and translucent.
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3
Transfer the onion to a mixing bowl and add the salmon, 1/2 cup of the bread crumbs, the egg, lemon zest and juice, parsley, and salt and pepper to taste; stir gently to mix.
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4
Take care not to break the chunks of fish up too small; do not overmix.
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5
Form the salmon mixture into 8 patties, about 1/2 inch thick.
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6
Place the remaining 1 cup bread crumbs in a shallow bowl, season with salt and pepper to taste, and stir to mix.
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7
Dredge the croquettes with the bread crumb mixture, coating both sides and pressing gently to adhere.
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8
Refrigerate for at least 1 hour, until firm.
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9
In the same skillet used to cook the onions, pour enough canola oil to just cover the bottom and place over medium-high heat until sizzling hot.
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10
Place the croquettes in the hot oil, cooking in batches if necessary to avoid overcrowding, and cook until golden brown, about 4 minutes per side.
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11
Flip the croquettes only once; reduce the heat to medium if they start browning too quickly.
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12
Remove from the skillet, drain on a brown paper bag, and serve warm.
