Preheat oven to 400°.

Roughly peel two russet potatoes and quarter them, place them into a pot of water and boil on medium-high until the potatoes are fork-tender in 15-minutes. While the potatoes are boiling, prep the jalapeño pepper, mince the garlic, and cut the onions into fine dice.  

Place a small skillet over med-high heat and add oil. When the oil is hot, sauté the garlic and onions for two minutes, stirring until the onions are soft, this should take about three to four minutes. Remove the skillet from the heat and spoon it into a medium-sized mixing bowl.

When the potatoes are finished boiling, strain off the water and, smash with a fork, set aside. You'll need one cup of mashed potatoes. 

Line a walled cooking sheet with aluminum foil, brush salmon with two tablespoons of olive oil, then season with sea salt or Kosher salt and freshly cracked black peppercorns. If you have fresh herbs like thyme, rosemary, or tarragon, lay them on the center of the baking sheet and place the salmon on top of the herbs.

Place the salmon on the center rack of the preheated 400° oven and bake for 30-35 minutes. The finished salmon should be firm to the touch, have an internal temperature of an instant-read thermometer of 145°, and flake with the tines of a fork.

While the salmon is cooling, place a small skillet over medium heat and add a tablespoon of olive oil and a tablespoon of unsalted butter. Peel and finely dice a small onion and measure 1/4 cup of onion. Chop the garlic as well.

When the oil is hot, sauté the onion and garlic, and continue moving around mixture around to prevent the onion and garlic from burning. Sauté until the onions begin to soften in about three (3) minutes. Turn off the stovetop, spoon the onions and garlic mixture into a bowl, and set aside. 

When the salmon is cool enough to handle safely, flake 2 cups into a large mixing bowl. Add the mashed potatoes, 1/2 cup of the panko breadcrumbs, egg, and mayo. Also, add the sautéed diced onion, jalapeño pepper, garlic, chopped dill, Old Bay Hot seasoning, sea salt, and freshly cracked black peppercorns, then mix well. Add the remaining panko breadcrumbs and continue mixing.

Spoon a 1/4 cup of the salmon and potato mixture into your palm, about the size of a golf ball, and form into a ball, then press it gently into a patty.

Place on a cooking sheet lined with parchment or wax paper.

Chill the croquettes in the fridge for 1-2 hours or overnight if making ahead.

Place a large skillet over med-high heat and add the cooking oil.

When the oil is hot, add three or four of the salmon croquettes and cook until the bottoms are golden brown, about 4-5 minutes per side.

Using a spatula turn the croquettes over and cook until the opposite side is golden brown too.

Place the finished salmon croquettes onto a plate lined with parchment paper or paper towels.