Start by draining the canned salmon and flaking it into a mixing bowl.

Add the breadcrumbs, green onions, mayonnaise, beaten egg, Dijon mustard, and Old Bay seasoning to the bowl.

Season with salt and pepper to taste.

Using your hands, shape the mixture into patties about 2-3 inches wide.

Heat a skillet over medium heat and add enough vegetable oil to coat the bottom.

Carefully place the patties in the skillet without overcrowding.

After about 4-5 minutes, gently flip the patties to cook the other side until golden brown.

Once both sides are golden and crispy, remove the patties from the skillet and drain on paper towels.