Prepare the Salmon:

• If using fresh salmon, cook it first by pan-searing or baking it until fully cooked (about 4-5 minutes per side, depending on thickness). Once cooked, flake it into small pieces with a fork, removing any skin or bones.
• If using canned salmon, drain it well and remove any skin or bones before flaking.

Mix the Salmon Cakes:

• In a large bowl, combine the flaked salmon, breadcrumbs, egg, Dijon mustard, mayonnaise, lemon juice, Old Bay seasoning, chopped green onions, and bell pepper (if using).
• Season the mixture with salt and pepper to taste. Stir everything together until the ingredients are evenly distributed. The mixture should be slightly sticky but firm enough to hold its shape. If it’s too loose, add a little more breadcrumbs.

Shape the Salmon Cakes:

• Divide the mixture into 4 equal portions and form each portion into a patty, about 1/2 to 1 inch thick. You can use your hands to shape them or a round mold for more uniformity.
• Place the patties on a plate or tray and refrigerate for at least 10 minutes. Chilling the cakes helps them hold together better when frying.

Fry the Salmon Cakes:

• Heat the olive oil or vegetable oil in a large skillet over medium heat.
• Once the oil is hot, carefully add the salmon cakes to the pan. Cook in batches if necessary to avoid overcrowding.
• Fry the cakes for 3-4 minutes per side, or until they are golden brown and crispy on the outside. Use a spatula to gently flip the cakes so they cook evenly.
• Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain any excess oil.

Serving:

• Serve the salmon cakes hot, with lemon wedges on the side and tartar sauce or aioli for dipping.
• Garnish with fresh parsley if desired.