Open the can and drain the liquid completely. Place the salmon in your large mixing bowl. Remove any large bones or skin if you prefer. Use a fork to flake the fish into small pieces.

Heat a tiny bit of oil in your skillet. Cook the onions and celery until they are soft and translucent. This takes about three minutes. Adding cooked veggies makes the patties much more flavorful and tender.

Add the cooked veggies to the salmon bowl. Pour in the beaten eggs and the breadcrumbs. Add the mustard, parsley, and spices. Stir everything together gently until the mixture holds its shape when squeezed.

Scoop about 1/3 cup of the mixture into your hands. Press it firmly into a round patty. Each one should be about one inch thick. Place them on a plate and chill for ten minutes.

Wipe out your skillet and add the remaining oil or butter. Heat it over medium-high heat. You want the oil to shimmer before you add the fish. This ensures a perfectly crispy crust every time.

Carefully place the patties in the hot pan. Cook for 4 to 5 minutes per side. Do not crowd the pan. Flip them gently once they are golden brown and crispy on the bottom.

Move the finished patties to a plate lined with paper towels. This keeps them from getting greasy. Serve them while they are hot. Add a squeeze of fresh lemon juice right before eating.