In a large mixing bowl, flake the canned salmon using a fork, ensuring there are no large chunks. Add breadcrumbs, finely chopped onion, fresh parsley, mayonnaise, Dijon mustard, the egg, garlic powder, paprika, salt, and pepper. Gently mix the ingredients until just combined.

With clean hands, take portions of the salmon mixture and shape them into patties, about 3–4 inches wide and 1 inch thick.

In a large skillet, heat a generous drizzle of olive oil over medium heat. Allow the oil to warm up for about 2 minutes until it shimmers.

Carefully add the shaped patties to the hot skillet, making sure not to overcrowd the pan. Cook for 4–5 minutes on one side, observing for a golden brown color before flipping.

Once the patties are done, use a spatula to transfer them onto a plate lined with paper towels. This will help absorb any excess oil.

Serve the salmon patties immediately while they're piping hot, either on their own or tucked into toasted buns with your favorite toppings.