In a large mixing bowl, combine the drained and flaked canned salmon with breadcrumbs, finely chopped onion, and fresh parsley. Add in mayonnaise, Dijon mustard, one beaten egg, garlic powder, paprika, and a sprinkle of salt and pepper. Mix thoroughly until all ingredients are evenly combined.

Once the mixture for your irresistible salmon patties is well-combined, use your hands to form it into patties of your desired size, typically about 3 inches in diameter. Place the shaped patties onto a plate or cutting board.

Place a large skillet on the stove over medium heat and add a generous drizzle of olive oil, allowing it to warm for about 2 minutes.

Carefully place the salmon patties into the hot skillet, making sure not to overcrowd them. Cook for about 4-5 minutes on one side, or until they develop a beautiful golden crust and are cooked through. Then flip and cook for an additional 4-5 minutes on the other side.

Once cooked, remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot.