Start by draining the canned salmon well to remove excess liquid.

In a large mixing bowl, combine the salmon, breadcrumbs, mayonnaise, egg, Dijon mustard, green onions, garlic powder, salt, and pepper.

Use your hands to form the mixture into patties, about 2-3 inches in diameter.

Heat the olive oil in a frying pan over medium heat.

Place the salmon cakes in the hot oil without overcrowding the pan, cooking for about 4-5 minutes until golden brown.

Flip the cakes gently and cook for an additional 4-5 minutes until golden on both sides.

Once cooked through, remove the cakes from the pan and place them on a paper towel to drain excess oil.

Serve the salmon cakes warm with your favorite dipping sauce or a squeeze of lemon.