Drain and flake 1 can (14–15 oz) salmon, removing bones and skin if present
In a bowl, combine salmon with 1/2 cup breadcrumbs and 1/2 cup mayonnaise
Add 1 beaten egg
Mix in 1/4 cup finely chopped onion
Add 1–2 tablespoons chopped parsley or dill (optional)
Season with 1–2 teaspoons Dijon mustard (optional) and 1 teaspoon lemon juice (optional)
Season with 1 tablespoon Old Bay seasoning (or 1/2 teaspoon paprika + 1/2 teaspoon garlic powder + salt and pepper to taste)
Stir until evenly combined
If mixture is too wet, add 1–2 tablespoons more breadcrumbs; if too dry, add 1–2 tablespoons more mayonnaise
Form into patties, about 3–4 inches wide and 1/2–3/4 inch thick
Dredge patties lightly in breadcrumbs or flour (optional)
Heat 2–3 tablespoons oil (or a mix of oil and butter) in a skillet over medium heat
Cook patties 3–5 minutes per side, until golden brown and heated through
Serve hot with lemon wedges, tartar sauce, or a squeeze of lemon