Gather all your ingredients for the salmon croquettes, ensuring everything is pre-measured and easily accessible.

If you're using fresh salmon, cook it on medium heat for about 10 minutes until it’s flaky, then allow to cool before flaking.

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

In a separate bowl, combine the flaked salmon, mayonnaise, Worcestershire sauce, chopped green and red bell peppers, fresh herbs, seasonings, and the beaten egg. Stir until mixed.

Gently fold the wet ingredients into the bowl with the dry components, ensuring the mixture is fully combined.

For better shape retention, cover the mixture and refrigerate for about 15-20 minutes.

With wet hands, shape the mixture into uniform balls or patties, about the size of your palm.

If frying, heat avocado oil in a skillet over medium heat until it reaches 350°F (175°C).

Carefully add the formed croquettes to the hot oil, ensuring not to overcrowd the skillet. Cook for 2-3 minutes on each side.

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

Ensure the internal temperature reaches at least 165°F (74°C) before serving.

Transfer the salmon croquettes to a paper towel-lined plate to absorb excess oil, and serve with your favorite dipping sauces.