1 lb skinless salmon fillet, skin removed

¾ cup Ritz Crackers – crushed

½ medium onion, minced

½ medium bell pepper, minced

1 garlic clove, minced 

½ stalk celery, minced

1/2 tsp lemon zest, plus lemon wedges for serving

Juice of ½ lemon, about 1 Tbsp

1 tsp dijon mustard

3/4 tsp Cajun or Old Bay seasoning

½ tsp sea salt

½ tsp black pepper

1 tsp dried dill

1 egg 

Salt and freshly ground black pepper

3 Tbsp olive oil, divided

Instructions

1. Using a sharp knife chop salmon to a very small, sausage like texture. Be sure to check for bones. You can also use a food processor, working in batches, in quick bursts to chop salmon.
2. In a large mixing bowl stir together onion, bell pepper, celery, garlic, lemon zest, dijon mustard, Cajun or old bay seasoning, egg, salt, pepper, dried dill, salmon, and Ritz Crackers. Mix well. 
3. Using a spoon, form  palm size croquettes. 
4. Melt 1 ½ Tbsp butter in a nonstick pan with 3 Tbsp olive oil on medium high heat.
5. Add four salmon patties. Let fry until golden brown on the bottom, about 3 minutes. Carefully flip the croquette and cook until the second side is golden brown and the patties are cooked through, about 3 more minutes.
6. Remove from pan and let drain on a plate lined with a paper towel.
7. Add the remaining olive oil to the pan, if needed, and repeat the cooking process with the remaining croquettes.
8. Serve warm with lemon wedges.