In a large mixing bowl, combine the drained and flaked canned salmon, breadcrumbs, eggs, chopped red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined.

Using your hands, form the salmon mixture into 6 to 8 patties, gently flattening each one slightly.

In a non-stick skillet, heat enough olive oil over medium heat until shimmering.

Place the chilled salmon patties into the hot skillet and fry for 3-4 minutes on each side, or until golden brown and crispy.

Remove the salmon cakes from the skillet and place them on paper towels to absorb any excess oil. Serve hot.