Start by gathering all your ingredients for the salmon croquettes. Pre-measure the salmon, panko breadcrumbs, and vegetables.

In your large mixing bowl, flake the fresh or canned salmon until it's chunky yet easy to combine.

In a separate bowl, whisk together the panko breadcrumbs and all-purpose flour until they are well combined.

In your small bowl, combine the flaked salmon with mayonnaise, Worcestershire sauce, chopped vegetables, and the egg. Stir until well blended.

Gently fold the wet salmon mixture into the dry ingredients using a spatula. Avoid over-mixing.

Refrigerate your mixture for 15-20 minutes to firm up.

Lightly wet your hands and shape the salmon mixture into uniform patties or balls, about 2-3 inches in diameter.

In a nonstick skillet, heat olive oil to 350°F (175°C). Test readiness with a small piece of the mixture; it should sizzle.

Carefully add the formed croquettes to the hot oil, frying for about 2-3 minutes on each side until golden brown.

If baking, preheat to 400°F (200°C), arrange croquettes on a lined sheet, and bake for 10-12 minutes, flipping halfway.

Transfer the cooked croquettes to a serving platter lined with paper towels to absorb excess oil. Serve warm.