Begin by draining two cans of salmon, then flake the fish into a large mixing bowl. Ensure you remove any bones.

In the same bowl, add one beaten egg, half a cup of breadcrumbs, two tablespoons of Dijon mustard, and a splash of lemon juice. Add a teaspoon of garlic powder, salt, and black pepper, blending everything until combined.

Scoop portions of the mixture and shape them into round patties about 2-3 inches in diameter. Place the formed patties on a plate lined with parchment paper.

In a skillet, heat about three tablespoons of olive oil over medium-high heat until shimmering.

Gently place the patties into the hot skillet, frying each side for 4-5 minutes or until golden brown.

Transfer the salmon patties to a plate lined with paper towels to absorb excess oil. Allow them to drain before serving.