**Step 1: Prepare the Salmon**

Start by preparing the **salmon**. If you’re using canned salmon, drain the liquid and remove any bones. Gently flake the salmon into small pieces with a fork. This helps create a more consistent texture throughout the salmon cakes. If you’re using **fresh salmon**, cook it by grilling, baking, or pan-frying. Once cooked, use a fork to flake the salmon into small, bite-sized pieces.

### **Step 2: Mix the Ingredients**

In a large bowl, combine the flaked salmon with the **breadcrumbs**, **mayonnaise**, **egg**, **Dijon mustard**, chopped **red onion**, chopped **bell pepper**, **fresh parsley**, **lemon juice**, **Old Bay seasoning**, **garlic powder**, and a pinch of **salt and pepper**. Stir everything together until the mixture is well-combined. It should form a cohesive mixture that holds together when pressed. If the mixture feels too wet, add a bit more **breadcrumbs** until it reaches the desired consistency.

### **Step 3: Form the Cakes**

Once the mixture is ready, use your hands to form it into small **patties**, about 2 inches in diameter. You should be able to make about 8 to 10 patties from this recipe. Gently press each patty to ensure it holds together and is evenly shaped.

### **Step 4: Cook the Cakes**

Heat **olive oil** in a large skillet over medium heat. Once the oil is hot, carefully add the salmon cakes to the skillet. Cook the cakes for about 3 to 4 minutes on each side, or until they are golden brown and crispy. Be sure to flip the cakes gently to prevent them from breaking apart.

### **Step 5: Serve and Enjoy**

Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain any excess oil. Serve immediately with a squeeze of fresh lemon juice or your favorite dipping sauce. **Tartar sauce** or a spicy **aioli** pairs beautifully with these cakes, adding an extra layer of flavor.