1. If using canned salmon, drain thoroughly and transfer to a large bowl. Flake with a fork, mashing any bones. Remove any large pieces of skin. Pat very dry with paper towels.

2. If using fresh salmon, ensure it’s fully cooked and cooled. Remove all skin and pin bones. Flake into small pieces and pat dry thoroughly.

3. In the large bowl with salmon, add 1/2 cup panko breadcrumbs, beaten eggs, mayonnaise, lemon juice, dill, parsley, green onions, garlic, Dijon mustard, Old Bay seasoning, paprika, black pepper, and salt.

4. Mix gently with a fork or hands until evenly combined. Mixture should hold together when squeezed. If too wet, add breadcrumbs 1 tablespoon at a time. If too dry, add more mayonnaise.

5. Cover and refrigerate for at least 30 minutes (up to 4 hours). This chilling time is crucial for proper binding.

6. Set up breading station: Pour 1 cup panko breadcrumbs into a shallow dish.

7. With slightly damp hands, scoop 1/4 cup of mixture and form into a patty about 3 inches wide and 1/2 inch thick. Repeat to make 8-10 croquettes.

8. Press each croquette firmly to compact. Place on parchment-lined baking sheet.

9. Press each croquette into panko breadcrumbs, coating both sides and edges thoroughly. Pat crumbs on firmly.

10. Heat 1/4 inch of vegetable oil in a large skillet over medium heat to 350°F. Test with a breadcrumb – it should sizzle immediately.

11. Working in batches (3-4 at a time), carefully place croquettes in hot oil. Cook undisturbed for 3-4 minutes until deep golden brown on bottom.

12. Flip carefully with a thin spatula and cook second side for 3-4 minutes until golden and crispy.

13. Transfer to paper towel-lined plate. Keep first batch warm in 200°F oven while cooking remaining croquettes.

14. Serve immediately while hot and crispy with lemon wedges and your favorite dipping sauce.