Begin by draining a 14.75 oz can of salmon, then transfer the flaked salmon into a large mixing bowl. Use a fork to break it apart for a fine texture.

Add ½ cup of breadcrumbs, ¼ cup finely chopped onion, ¼ cup finely chopped bell pepper, 2 large eggs, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper to the bowl. Stir everything together until the mixture is well combined and uniformly moistened.

With clean hands, scoop out portions of the salmon mixture and shape them into patties approximately 2-3 inches in diameter. You should get about 8 patties.

In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Allow the oil to shimmer for about 1-2 minutes before cooking the patties.

Carefully place the patties in the skillet, cooking for about 4-5 minutes on one side until they turn golden brown and crispy. Flip each patty and cook for an additional 4-5 minutes.

Once the Canned Salmon Patties are golden and crispy on both sides, remove them from the skillet and place on a paper towel-lined plate to drain excess oil.