Prepare the salmon mixture

• Drain the canned salmon and remove any bones and skin, then flake it into a mixing bowl.
• Add the egg, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, green onion, parsley, salt and pepper.
• Mix until evenly combined and holding together.

Shape the patties

• With damp hands, form the mixture into evenly sized patties.
• Place them on a plate and chill briefly so they hold their shape.

Fry the patties

• Heat the olive oil in a frying pan over medium heat.
• Fry the patties until golden and cooked through, turning once halfway.

Serve

• Drain on paper towels and serve warm.