In a large mixing bowl, combine drained and flaked canned salmon with breadcrumbs, finely chopped onion, and freshly chopped parsley. Add mayonnaise, Dijon mustard, an egg, garlic powder, paprika, salt, and pepper. Mix everything thoroughly until well combined.

Using your hands, take a portion of the salmon mixture and shape it into patties of your desired size and thickness. Place the shaped patties on a plate or parchment-lined baking sheet.

In a skillet, heat a drizzle of olive oil over medium heat until it shimmers.

Carefully add the salmon patties to the skillet. Cook each side for about 4–5 minutes, or until golden brown.

Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil.

Serve the salmon patties hot, either on their own or in a bun with fresh lettuce and tomato.