Combine the canned salmon, breadcrumbs, eggs, Dijon mustard, fresh herbs, lemon juice, onion powder, garlic powder, salt, and pepper in a mixing bowl. Mix well until you achieve a consistent texture, ensuring all ingredients are evenly distributed.

Shape the mixture into patties, using your hands to form them into uniform rounds. Aim for about 1-inch thickness to ensure even cooking and a delightfully crispy exterior.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Allow the oil to shimmer, which indicates it’s ready for frying.

Fry the salmon cakes for approximately 4-5 minutes on each side. Look for a beautiful golden brown color that reveals their crispiness, signaling they are perfectly cooked.

Remove the cakes from the skillet and place them onto a plate lined with paper towels to absorb any excess oil. Serve them warm for the best taste experience.