In a bowl, mix the flaked salmon, breadcrumbs, chopped onion, parsley, beaten egg, mayonnaise, Dijon mustard, salt, and pepper until well blended. The mixture should hold together but remain slightly loose.

Using your hands, shape the mixture into patties, about 2-3 inches wide. You should yield around 6-8 patties depending on the size.

In a large skillet, heat a couple of tablespoons of oil over medium heat. The oil should shimmer but not smoke.

Place the patties in the skillet (do this in batches if necessary to avoid overcrowding). Cook for about 4-5 minutes on each side, until golden brown and crispy.

Remove the patties from the skillet and let them drain on a paper towel-lined plate to absorb excess oil. Enjoy them warm!