Combine salmon, chopped pepper, green onion, and parsley in a medium bowl. Set aside.
Lightly whisk together mayonnaise, soy sauce, ginger, sesame oil, egg, and lime juice in a separate bowl. Add to salmon mixture and season with black pepper.
Fold in 1⁄2 cup bread crumbs and shape into 8 patties. (Add additional 1⁄4 cup breadcrumbs if needed to form patties.) Refrigerate for 20 minutes until just firm.
Meanwhile, combine sriracha sauce ingredients in a small bowl and set aside.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
Cook croquettes, working in batches if necessary, 4 minutes per side until browned. Serve with lime wedges and sriracha sauce.