Begin by draining the canned salmon and transferring it into a large mixing bowl. Use a fork to flake the salmon into small pieces.

Into the bowl with the flaked salmon, add the breadcrumbs, finely chopped onion, and bell pepper. Crack in the eggs, followed by the Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Stir until well combined.

Using your hands, take portions of the mixture and shape them into patties approximately 2-3 inches in diameter.

In a large skillet, pour in the olive oil and heat it over medium-high heat for about 2-3 minutes.

Carefully add the formed patties into the hot skillet, ensuring they are spaced apart. Fry for about 4-5 minutes on one side until golden brown, then flip and cook for an additional 4-5 minutes.

Once cooked, transfer the patties onto a paper towel-lined plate to absorb excess oil.