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Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 2 mins each side or until just cooked through. Transfer to a plate to cool. Use a fork to coarsely flake.
Place beans in a bowl. Use a fork to crush until mashed. Add spring onion, dill, lemon rind and salmon. Season. Gently stir until well combined. Shape heaped tablespoons of salmon mixture into oval-shaped patties, pressing firmly.
Place the flour, egg and breadcrumbs in separate shallow bowls. Gently roll 1 patty in the flour to coat, shaking off excess. Dip the patty in the egg, then breadcrumbs to coat. Place on a baking tray. Repeat with the remaining patties.
Add enough oil to a clean large frying pan to come 7mm up the side of the pan. Heat over medium-high heat. Cook croquettes, in batches, turning occasionally, for 3 mins or until golden brown and heated through. Transfer to a plate lined with paper towel.