• Step 1: In a large bowl, gently mix together the drained and flaked canned salmon, eggs, breadcrumbs, mayonnaise, parsley, Dijon mustard, salt, and pepper until well combined.
• Step 2: Divide the salmon mixture into 8 equal portions and shape them into patties, about 1/2 inch thick.
• Step 3: In a large skillet, heat the olive oil over medium heat. Working in batches if necessary, cook the salmon cakes for 3-4 minutes per side, or until golden brown and crispy on the outside.
• Step 4: Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Serve hot, garnished with additional parsley if desired.