Begin by draining the canned salmon thoroughly, ensuring no excess liquid remains. Flake the salmon into small pieces using a fork.

In a large mixing bowl, combine the flaked salmon with breadcrumbs, mayonnaise, chopped onion, bell pepper, Dijon mustard, garlic powder, Old Bay seasoning, salt, and black pepper. Add the beaten egg and stir until just combined.

Shape portions of the mixture into patties about 2-3 inches in diameter, approximately eight patties total.

Heat olive oil in a non-stick skillet over medium heat. Fry each patty for about 4-5 minutes on each side until golden brown.

Transfer the cooked patties onto a towel-lined plate to absorb excess oil and serve warm with lemon wedges or your favorite dipping sauce.