Start by draining the canned salmon. Remove any large bones if you prefer, although they are generally soft and safe to eat. Place the drained salmon in a mixing bowl and flake it with a fork.

In that same bowl, add the beaten egg, mayonnaise, soy sauce, olive oil, smoked paprika, lemon zest, cilantro, onion powder, sea salt, and black pepper. Toss in the finely diced green and red bell peppers too.

Use a spatula or your hands (after washing them, of course) to combine the mixture thoroughly. You want all the ingredients to mingle beautifully without any dry spots.

With your hands, shape the mixture into small patties. Aim for a size similar to the palm of your hand. Each patty should hold its shape nicely.

Now it’s time for the breadcrumbs! Dredge each croquette in the Japanese-style breadcrumbs, ensuring they're coated evenly. This step is crucial for getting that perfect crunch.

In a large skillet, pour in olive oil and heat it over medium-high heat. You want enough oil to cover the bottom of the pan well.

Once the oil is hot, carefully place each croquette into the skillet. Don’t overcrowd the pan. Fry until the croquettes turn golden brown on one side, then carefully flip to brown the other side.

When done frying, place the croquettes on a paper towel-lined plate to drain excess oil. Serve them warm with your favorite sauces.