In a large mixing bowl, combine the drained and flaked salmon with breadcrumbs, beaten egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper. Stir the mixture thoroughly until all ingredients are well incorporated.

If you'd like an extra pop of flavor, gently fold in the chopped fresh parsley.

Scoop out the salmon mixture and shape it into firm, compact patties, about 2-3 inches in diameter.

In a large skillet, heat a generous splash of olive oil over medium heat until it's shimmering gently.

Carefully add the patties to the hot skillet, making sure not to overcrowd the pan. Fry the patties for about 4-5 minutes on each side until golden brown and crispy.

Transfer your finished classic salmon patties to a paper towel-lined plate to drain any excess oil. Allow them to rest for a couple of minutes and serve hot.