Start by gathering all your ingredients for salmon croquettes to ensure smooth preparation.

If you're using fresh salmon, make sure it’s cooked and cooled before flaking it into small pieces, resembling tuna.

In a separate bowl, whisk together the panko breadcrumbs and flour, ensuring they are thoroughly mixed.

In another bowl, combine the flaked salmon with mayonnaise, Worcestershire sauce, chopped bell peppers, cilantro, and the egg.

Carefully fold the wet mixture into the dry ingredients without over-mixing.

For easier handling, refrigerate the mixture for 15-20 minutes.

Once chilled, wet your hands with a bit of water to shape the mixture into even balls or patties.

In a large skillet, heat olive oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the formed croquettes into the hot oil, cooking them in batches.

Once cooked, transfer the croquettes to a plate lined with paper towels to absorb any excess oil.