In a large mixing bowl, combine the flaked salmon, breadcrumbs, mayonnaise, green onions, parsley, egg, Dijon mustard, lemon juice, salt, and pepper. Mix until well combined.

Shape the mixture into patties, about 3 inches in diameter, and place them on a plate.

In a large skillet, heat a few tablespoons of olive oil over medium heat.

Once the oil is hot, add the salmon cakes to the skillet. Cook for about 4-5 minutes on each side or until golden brown and crispy.

Transfer the cooked cakes to a paper towel-lined plate to absorb any excess oil.