Salmon Croquettes with Remoulade Sauce

Name: Salmon Croquettes with Remoulade Sauce
Ingredients: 2/3 cup self-rising flour (see Cook’s Note); 2 teaspoons Worcestershire sauce; 1 to 2 teaspoons hot sauce, optional; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 2 scallions, thinly sliced; One 14.75-ounce can salmon, drained well; 1/2 medium onion, finely chopped (about 1/2 cup); 2 large eggs; 3 teaspoons Cajun or Creole seasoning; Kosher salt and freshly ground black pepper; 1 cup mayonnaise; 1 tablespoon capers, drained and coarsely chopped; 1 tablespoon sweet paprika; 4 cornichons, finely chopped, plus 3 teaspoons cornichon brine; 3/4 cup panko breadcrumbs; 1 1/2 cups canola oil