• Step 1: In a large mixing bowl, combine the drained and flaked canned salmon, panko breadcrumbs, beaten eggs, onion, parsley, Dijon mustard, garlic powder, salt, and black pepper. Mix until all the ingredients are well incorporated.
• Step 2: Using your hands or a spoon, form the salmon mixture into evenly sized patties, about 3-4 inches wide and 1/2 inch thick.
• Step 3: In a large skillet, heat the olive oil over medium heat. Working in batches if necessary, carefully add the salmon cakes to the hot oil and cook for 3-4 minutes per side, or until golden brown and crispy.
• Step 4: Transfer the cooked salmon cakes to a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!