Step 1: Prepare the Salmon Mixture

Drain the canned salmon and remove any visible bones or skin. Place the salmon in a large bowl and flake it with a fork. Add the eggs, chopped onion, bell pepper (if using), breadcrumbs, flour, mayonnaise, mustard, Worcestershire sauce, paprika, salt, and pepper. Mix everything until well combined.

Step 2: Shape the Croquettes

Using clean hands or a scoop, form the mixture into medium-sized patties. You can shape them into rounds or ovals, about 2 to 3 inches in diameter. Place them on a tray lined with parchment paper. For best results, refrigerate the patties for 15–20 minutes to help them firm up.

Step 3: Heat the Oil

Heat about 1/2 inch of oil in a skillet over medium heat. To test if the oil is hot enough, drop a small bit of the salmon mixture into the oil—if it sizzles, it’s ready.

Step 4: Fry the Croquettes

Carefully place 3–4 croquettes into the skillet without crowding. Fry for 3–4 minutes on each side or until golden brown and crisp. Flip them gently using a spatula. Once cooked, transfer the croquettes to a paper towel-lined plate to drain excess oil.

Step 5: Serve and Enjoy

Serve the hot salmon croquettes with your favorite dipping sauce, lemon wedges, or over a bed of greens for a lighter option.