I grew up thinking salmon croquettes were something only my grandmother knew how to make properly. She'd stand at the stove, forming these perfect little patties with her weathered hands, and somehow they always came out golden and crispy on the outside while staying tender inside. Years later, I discovered the trick wasn't magic at all, just a few solid techniques that anyone can master. The beauty of salmon croquettes lies in their versatility. You can use leftover cooked salmon, or take the easier route with quality canned salmon. I prefer wild-caught Alaska salmon when I can find it, but honestly, any good kosher salmon works fine. The key is removing every single piece of skin and bone before you start. Nothing ruins a perfect bite like an unexpected bone. What sets these apart from the soggy versions you might remember is getting the moisture balance right. Too wet and they'll fall apart in the pan. Too dry and they taste like cardboard. I use just enough egg and matzo meal to bind everything together, then let the mixture rest in the fridge for at least 30 minutes. This gives the matzo meal time to absorb the moisture and helps the croquettes hold their shape. Fresh dill makes all the difference here. Dried dill works in a pinch, but fresh gives you those bright, clean notes that complement the salmon perfectly. I serve these with a simple salad dressed in lemon vinaigrette, or alongside roasted vegetables. They're substantial enough for dinner but elegant enough for company.