Prepare the salmon – Open and drain the canned salmon. Mash lightly with a fork and check for small bones.

Combine wet ingredients – In a bowl, mix the salmon, egg, mayonnaise, Dijon mustard, Worcestershire sauce, and diced onion.

Mix dry ingredients – In a separate bowl, combine the flour, cornmeal, kosher salt, garlic powder, onion powder, and paprika.

Combine wet and dry – Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep croquettes tender.

Shape the croquettes – Scoop portions and form small patties or ovals. Chill for 15–20 minutes if desired.

Heat oil – Pour 2–3 tablespoons of neutral oil into a skillet over medium heat.

Cook the croquettes – Fry 3–4 minutes per side until golden brown. Do not overcrowd the pan.

Drain and serve – Transfer to a paper towel-lined plate. Serve warm with a sauce for salmon croquettes, salad, or sweet Southern tea.