In a large mixing bowl, drain and flake the canned salmon with a fork until there are no large chunks remaining. This process should only take about 2 minutes.

Add the breadcrumbs, chopped onion, diced bell pepper, eggs, Dijon mustard, lemon juice, garlic powder, salt, and black pepper to the bowl with the salmon. Stir everything together until it’s well combined, which will take about 3 minutes.

Take a handful of the salmon mixture and shape it into a patty about 2-3 inches in diameter. Each patty should be about an inch thick.

Place a skillet over medium-high heat and pour in the olive oil. Allow it to warm up for about 2-3 minutes until shimmering.

Gently lay the formed patties into the hot skillet, ensuring they’re not overcrowded. Cook for about 4-5 minutes on each side or until they turn golden brown and crispy.

Once both sides of the patties are golden brown, carefully transfer them to a paper towel-lined plate to drain any excess oil.