In a large mixing bowl, flake the cooked salmon and add it to the bowl. Incorporate breadcrumbs, finely chopped fresh herbs, and minced garlic. Mix well to ensure all ingredients are evenly distributed.

In a separate small bowl, whisk together an egg, Dijon mustard, and fresh lemon juice until well combined. Pour the binding mixture into the salmon mixture and gently fold until everything is thoroughly combined.

Shape the salmon mixture into small patties, about 2 inches in diameter, ensuring they are compact. Place the shaped patties on a parchment-lined tray.

Heat enough oil in a frying pan to cover the bottom, approximately ¼ inch deep, over medium heat. Test the oil by dropping a small piece of the mixture; it should sizzle.

Carefully add the patties to the hot oil one by one. Fry for about 3-4 minutes on each side until golden brown and crispy. Flip halfway through cooking.

Once cooked, transfer the croquettes to a plate lined with paper towels to absorb excess oil. Serve with your favorite dipping sauce or as a main dish.