In a large bowl, combine the drained and flaked salmon with breadcrumbs, beaten egg, mayonnaise, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix well until the ingredients are fully incorporated.

Using your hands, form the mixture into evenly sized patties, about 2–3 inches in diameter. Press them gently to hold their shape.

In a large skillet, heat vegetable oil over medium heat. Ensure the oil is hot before adding the patties to achieve a crispy crust.

Carefully place the salmon patties in the hot oil. Cook for 3–4 minutes per side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

Serve warm with tartar sauce, a squeeze of fresh lemon, or a side of coleslaw for a complete Southern meal.