Start by gathering all your ingredients and tools to ensure a smooth cooking process.

If you’re using canned salmon, drain it well, remove any skin or bones, and gently flake it into a large mixing bowl.

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

In a separate bowl, combine the flaked salmon, mayonnaise, Worcestershire sauce, chopped green and red bell peppers, cilantro, and the beaten egg.

Carefully fold the wet salmon mixture into the dry ingredients until just combined.

For a firmer texture, chill the salmon mixture in the refrigerator for about 15-20 minutes.

Wet your hands to make shaping easier, then scoop out portions of the chilled mixture and form into even balls or patties.

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

Carefully place the salmon croquettes in the hot oil, cooking for 2-3 minutes on each side until golden brown.

If you prefer a healthier option, preheat your oven to 400°F (200°C) and bake the croquettes for 10-12 minutes on each side.

Once cooked, transfer the croquettes to a paper towel-lined plate to drain excess oil.