Open the canned salmon and drain it well.

Flake the salmon with a fork in a mixing bowl, ensuring there are no large chunks.

Add the breadcrumbs, chopped onion, beaten eggs, lemon juice, dried dill, salt, and pepper to the bowl.

Use a fork or potato masher to combine everything until well mixed.

Take a handful of the mixture and shape it into a patty, about 1/2 inch thick.

Heat a large skillet over medium heat and add a generous amount of oil.

Carefully place the patties in the hot skillet, leaving space between each one.

Fry for about 4-5 minutes on each side until they are golden brown.

Once cooked, transfer the patties to a paper towel-lined plate to absorb excess oil.

Serve the salmon patties warm, perhaps with a squeeze of lemon or a dipping sauce.