In a large mixing bowl, combine flaked canned salmon, breadcrumbs, finely chopped onion, and fresh parsley. Add mayonnaise, Dijon mustard, and the beaten egg. Sprinkle in garlic powder, paprika, salt, and pepper to taste. Stir until well-blended, about 2-3 minutes.

Using your hands, form the mixture into patties about ¾ inch thick and place them on a parchment-lined tray. Chill for about 15 minutes if time allows.

Heat a skillet over medium heat with olive oil until shimmering, about 2 minutes.

Add the patties to the hot skillet without overcrowding. Cook for 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes until fully heated.

Transfer the cooked patties to a paper towel-lined plate to drain excess oil, letting them rest for a minute.

Serve the salmon patties hot with condiments like tartar sauce or lemon wedges, or in a sandwich.