Start by gathering all the ingredients. Open the can of salmon, drain it well, and flake it with a fork. Chop the red bell pepper and onion finely. It’s essential for these pieces to be small, as they need to blend seamlessly into the croquette mixture.

In a large bowl, combine the flaked salmon, onion, bell pepper, minced cilantro, and mayonnaise. Give it a good mix. This is a great time to channel your grandma’s cooking skills – the more you engage with this mixture, the better it will come together.

Now, add the beaten egg, flour, cornmeal, Worcestershire sauce, garlic powder, seasoned salt, black pepper, and lemon zest into the bowl. Stir until everything is JUST combined. You don’t want to overwork it, or the croquettes can become tough.

With clean hands, take a generous amount of the mixture and shape it into patties. Aim for about 2 to 3 inches in diameter. Place them on a baking sheet lined with parchment paper. This not only makes for easy handling but also helps keep your work area tidy.

In a large skillet, heat about ½ inch of olive oil over medium heat. Once the oil is hot, carefully place the patties into the skillet. Fry until they are golden brown on one side, approximately 3-4 minutes. Flip and repeat. Be sure to keep an eye on the heat – you want that perfect, crispy exterior without burning.

Once fully cooked, transfer the croquettes to a plate lined with paper towels to drain any excess oil. Now, they’re ready to be plated and served!