Begin by gathering and pre-measuring all the ingredients for your crispy salmon croquettes.

If using fresh salmon, ensure it's cooked and cooled before gently flaking it into bite-sized pieces.

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

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

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

For better shaping and to help the flavors meld, consider refrigerating the mixture for about 15-20 minutes.

Using wet hands, shape the mixture into uniform balls or patties, about 2-3 inches wide.

For frying, heat oil in a skillet over medium heat until it reaches 350°F (175°C). Fry the croquettes for 2-3 minutes until golden brown.

For baking, preheat your oven to 400°F (200°C), arrange the croquettes on a greased baking sheet, and bake for 10-12 minutes, flipping halfway.

Ensure the internal temperature of your salmon croquettes reaches 165°F (74°C) for safe consumption.

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