Heat butter in cast iron skillet over low to medium heat.
Add in diced red bell pepper and diced shallots and saute until softened and golden. Set aside and let them cool.
In a mixing bowl, whisk eggs, yogurt, salt, pepper, capers, lemon zest, and Worcestershire sauce together.
Drain liquid from canned salmon filet (and bones if your brand had bones).
Mix salmon, bread crumbs, diced parsley, seasonings, sautéed peppers and onions with the whisked egg mixture until well combined.
Use an ice cream scoop to scoop mix and form into salmon patties using your hands.
Once formed into a firm, pressed croquette, roll in cornmeal and set aside until all 12 are done.
Heat oil in the skillet over medium heat and fry Salmon Croquette for 2-3 mins on each side until golden brown and crisp.