Begin by gathering all your ingredients for the salmon croquettes.

If using fresh salmon, cook it in a skillet over medium heat for 5-7 minutes until cooked through.

In a separate large bowl, whisk together the panko breadcrumbs and all-purpose flour.

In another bowl, combine the flaked salmon, mayonnaise, Worcestershire sauce, diced bell peppers, and the lightly beaten egg.

Carefully fold the wet salmon mixture into the bowl of dry ingredients.

If time allows, cover with plastic wrap and refrigerate for about 15-20 minutes.

With clean, slightly damp hands, shape the salmon mixture into small balls or patties.

To fry, heat olive oil in a skillet to 350°F and cook for 2-3 minutes per side until golden brown.

Once cooked, transfer to a paper towel-lined plate to absorb excess oil before serving.