Gather all ingredients on your countertop including salmon, panko breadcrumbs, and vegetables.

If using fresh salmon, cook and cool it, then flake it into bite-sized pieces. If using canned salmon, drain it well.

In a mixing bowl, blend together the panko breadcrumbs and all-purpose flour until mixed evenly.

In a separate bowl, combine flaked salmon, mayonnaise, Worcestershire sauce, diced bell peppers, cilantro, egg, garlic powder, salt, and black pepper. Stir until well combined.

Gently fold the wet mixture into the dry ingredients until just combined.

Refrigerate the mixture for 15-20 minutes to help maintain shape when frying.

Shape the mixture into croquettes, about 2 inches in diameter.

Heat olive oil in a skillet over medium heat. Fry croquettes for 2-3 minutes on each side until golden brown.

For a healthier version, bake shaped croquettes at 400°F for 10-12 minutes, flipping until golden.

Ensure the internal temperature reaches 165°F before serving. Serve warm with tartar sauce or lemon aioli.