Open the canned salmon and drain the liquid well. Remove any large bones if present. Use a fork to break the salmon into small pieces in a mixing bowl.

Add chopped onion and bell pepper into the bowl. These add flavor and crunch. Mix gently so everything spreads evenly through the salmon mixture.

Add mayonnaise, mustard, egg and lemon juice. Mix everything well until the mixture becomes smooth and slightly sticky. This helps hold the cakes together.

Now add breadcrumbs, garlic powder, salt and black pepper. Mix everything slowly until combined. The mixture should be firm enough to shape easily.

Take a small portion of the mixture and form a round patty. Press gently to flatten. Repeat until all mixture is used. Place them on a plate.

Place a frying pan on medium heat. Add oil and let it warm up. Do not overheat, or the cakes may burn quickly.

Place the patties in the pan carefully. Cook for about 4–5 minutes on each side. Flip gently using a spatula. Cook until golden brown and crispy.

Remove the salmon cakes and place them on paper towels. This removes extra oil. Serve warm with your favorite sauce or side dish.