Open the can of salmon and drain it well. You want to get rid of excess liquid for the perfect texture. Once drained, place it in a medium-sized mixing bowl.

Into your bowl of salmon, add the beaten egg, breadcrumbs, chopped onion, and Dijon mustard. Mix until thoroughly combined. The mixture should be cohesive but not soggy. Add in fresh parsley if you wish.

Hands at the ready! Scoop out about a quarter cup of the mixture and shape it into a patty, about an inch thick. Repeat this process until you’ve used up the salmon mixture. You should get about six to eight patties depending on the size.

In a large skillet, heat the olive oil over medium heat. You want enough oil to coat the bottom of the pan, creating a nice crispy exterior for the patties.

Once the oil is hot, gently place the patties in the skillet. Don’t overcrowd the pan; cook in batches if needed. Fry for about 4-5 minutes on each side, or until golden brown. Flip carefully using a spatula.

Once the patties are cooked, transfer them to a paper towel-lined plate. This helps absorb any extra oil and keeps them crispy.