Step-by-Step Instructions

• Begin by opening your can of salmon and carefully draining it. In a large mixing bowl, flake the salmon with a fork until there are no large chunks left. This should take about 2-3 minutes.
• Add the flaked salmon to the bowl, followed by the breadcrumbs, chopped onion, and bell pepper. Crack in the two large eggs and add the Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Stir everything together until all ingredients are well combined and hold together, which will take about 3-4 minutes.
• Using your hands, take portions of the salmon mixture and shape them into patties, each about 2-3 inches in diameter. You should be able to make roughly four patties.
• Place a skillet on the stove and turn the heat to medium-high. Add the two tablespoons of olive oil, allowing it to heat for about 2-3 minutes until shimmering.
• Carefully place the patties in the hot skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they turn a beautiful golden brown and develop a crispy crust.
• Once the patties are crispy and cooked through, transfer them to a paper towel-lined plate to absorb any excess oil. Let them cool slightly before serving.