In a large mixing bowl, combine flaked canned salmon, breadcrumbs, eggs, red onion, parsley, Dijon mustard, mayonnaise, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently to combine.

Divide the mixture into 6-8 equal portions and shape them into patties, about 1-inch thick. Chill for 10-15 minutes.

Heat olive oil in a non-stick skillet over medium heat until shimmering. Add salmon patties when hot.

Fry each side for 3-4 minutes until golden brown and crispy. Adjust heat if they brown too quickly.

Transfer to a plate lined with paper towels to drain excess oil and serve hot with lemon wedges.