Prepare Your Workspace: Gather all your ingredients and equipment. You'll need a mixing bowl, a skillet or baking sheet, and a spatula.

Flake the Salmon: If using fresh salmon, cook until tender, cool, and flake. For canned, drain and remove skin or bones.

Combine Dry Ingredients: Mix panko breadcrumbs and all-purpose flour in a large bowl.

Mix Wet Ingredients: Combine flaked salmon, mayonnaise, Worcestershire sauce, vegetables, and a beaten egg in a separate bowl.

Integrate Mixtures: Fold the wet salmon mixture into the dry ingredients gently.

Chill the Mixture (Optional): Cover and chill in the refrigerator for 15–20 minutes.

Form the Croquettes: Shape the mixture into uniform balls or patties.

Prepare for Frying: Heat olive oil in a skillet over medium heat until it reaches 350°F (175°C).

Fry the Croquettes: Fry croquettes for 2–3 minutes on each side or until golden brown.

Baking Alternative: Preheat oven to 400°F (200°C), bake croquettes for 10-12 minutes per side.

Check Doneness: Ensure croquettes reach an internal temperature of 165°F (74°C).

Drain and Serve: Transfer cooked croquettes to a paper towel-lined plate and serve warm.