Break cooked salmon* into small pieces and place in a large bowl. Add Creole seasoning and kosher salt along with the bread crumbs, butter, green onions, sweet onions, eggs and lemon juice.
Stir ingredients until just combined and refrigerate for ½ hour. Spoon some of the salmon mixture into a 1/3 cup measuring cup and gently pack it with your hands. Mold and press gently with your hand to for a 2" wide patty. Place on a parchment paper lined baking sheet. Repeat to make 12 patties.
Refrigerate patties for at least 1 hour or overnight. Add oil to cover the bottom of a 12"cast iron skillet. Heat over medium-high heat until hot. Using a metal spatula transfer half of the patties to skillet and cook, flipping once with the spatula until golden brown, approximately 5 minutes.
Transfer croquettes to a paper towel lined plate and repeat with remaining patties.
*You can grill, bake, or broil salmon filets until cooked. Best used with fresh salmon rather than canned salmon. Serve with your favorite sauce for an appetizer. Or, along side your favorite vegetables for an entrée.
Questions? Email Julie Levanway.
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