Begin by draining and flaking the canned salmon in a large mixing bowl.

Add the breadcrumbs, finely chopped onion, bell pepper, eggs, Dijon mustard, lemon juice, garlic powder, salt, and black pepper to the bowl with the flaked salmon.

Combine the mixture thoroughly until well incorporated, about 2-3 minutes.

Wet your hands lightly to prevent sticking and shape the mixture into patties about 2-3 inches in diameter.

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Carefully place the patties into the hot skillet in batches, cooking each side for about 4-5 minutes or until golden brown and crispy.

Transfer them to a paper towel-lined plate to absorb excess oil.