If using fresh salmon, cook it (pan-fry, grill, or bake) until fully cooked, then flake it into small pieces. If using canned salmon, drain it and flake it into pieces. Remove any skin or bones if desired.

In a large mixing bowl, combine the flaked salmon, breadcrumbs, beaten eggs, parsley, garlic powder, onion powder, dill, lemon zest, and Dijon mustard. Season with salt and pepper. Mix until everything is evenly combined.

Using your hands, form the mixture into small patties, about 1/4 cup per patty.

Heat olive oil in a large skillet over medium heat. Add the patties to the skillet, being careful not to overcrowd. Cook each patty for 3-4 minutes on each side, or until golden brown and crispy.

Once cooked, transfer the patties to a plate lined with paper towels to absorb excess oil. Serve warm with your choice of sides or dipping sauces.