1. Drain the canned salmon and remove any large bones or skin if desired.
2. In a large bowl, flake the salmon with a fork.
3. Add eggs, breadcrumbs, and finely chopped onion to the bowl.
4. Mix in optional ingredients like Dijon mustard, lemon juice, dill, capers, mayonnaise, or Worcestershire sauce for extra flavor.
5. Season with salt, pepper, and optional Old Bay seasoning or herbs like parsley.
6. Stir everything together until well combined.
7. Shape the mixture into small, even-sized patties.
8. Heat oil in a skillet over medium heat.
9. Place the salmon patties in the skillet and cook until golden brown on one side, about 3-4 minutes.
10. Flip the patties and cook the other side until golden brown and cooked through.
11. Remove from the skillet and drain on a paper towel-lined plate.
12. Serve warm with lemon wedges, tartar sauce, or remoulade sauce.
13. Pair with a side of salad, rice, or roasted vegetables.
14. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
15. For a healthier option, bake the patties in the oven or cook in an air fryer.