Drain canned salmon and set aside.

In a mixing bowl mix beaten eggs and mayonnaise together.

Add salt, Old Bay, pepper, and lemon juice together.

Add canned salmon, onion, and bell pepper. Stir to combine everything together.

Add 1 cup of the bread crumbs to the mixture and stir to combine with the salmon mixture.

Form your salmon mixture into croquettes, or patties if you prefer to call them.

Dredge each croquette into the remaining 1/2 cup of bread crumbs to coat each side.

Place croquettes on a parchment lined baking sheet and chill in the refrigerator for 30 minutes to 1 hour before cooking. I find that chilling helps to maintain a nice shape during cooking. If you don't have the time, you can cook them right away.

Heat vegetable oil in a skillet over medium heat until hot for frying.

Add salmon croquettes and cook to brown on each side, 3-4 minutes per side. Turn carefully during cooking.

Drain cooked croquettes on a paper towel lined plate to remove excess oil before serving.