Start by cooking fresh salmon until it’s flaky, or drain canned salmon thoroughly and flake into a large mixing bowl.

In a separate bowl, combine the panko breadcrumbs, all-purpose flour, garlic powder, salt, and black pepper and whisk.

In another bowl, mix the flaked salmon, diced bell peppers, mayonnaise, Worcestershire sauce, beaten egg, cilantro, and olive oil.

Gently fold the wet salmon mixture into the dry breadcrumb mixture using a spatula.

Cover the combined mixture with plastic wrap and refrigerate for 15 to 20 minutes.

Once chilled, dampen hands and scoop out portions to form balls or patties.

In a large skillet, heat olive oil over medium heat. Add the salmon croquettes, cooking 2 to 3 minutes per side.

Transfer cooked croquettes to a plate lined with paper towels and serve warm with dipping sauces.