Drain the canned 14 ¾ oz canned salmon drained, skin and large bones removed thoroughly and transfer to a large Mixing Bowl. Use a fork to flake the 14 ¾ oz canned salmon drained, skin and large bones removed, removing any large bones or skin. Add the 3 tbsp mayonnaise, 1 tsp Dijon mustard, beaten 2 large eggs lightly beaten, 1 tsp lemon zest from about 1 lemon, 1 tbsp fresh lemon juice, ½ tsp garlic powder, ½ tsp kosher salt plus more, and ¼ tsp black pepper freshly ground. Stir to combine.

Fold in the ½ cup breadcrumbs plain or panko, chopped 2 tbsp fresh parsley finely chopped, and sliced 3 tbsp green onions thinly sliced until the mixture is evenly combined. It should hold together when pressed — if it feels too wet, add another tablespoon of ½ cup breadcrumbs plain or panko.

Divide the mixture into 8 equal portions and shape each into a patty about ¾-inch thick. Place them on a plate and refrigerate for 10 minutes to help them firm up and hold their shape during cooking.

Heat the 2 tbsp olive oil or butter, for pan-frying in a large Skillet over medium heat until shimmering. Add the salmon cakes in a single layer, working in batches if needed to avoid crowding. Cook for 3–4 minutes per side, until deeply golden brown and heated through. Do not move them while they cook — let them develop a crust before flipping.

Use sliced bread at room temperature for even results. For rolls or baguette-style loaves, slice in half lengthwise to expose more surface to the heat. For crispier French-style bread, lightly mist or rub the outside with water before loading it in. If adding cheese or toppings, have them ready to go. Position the rack in the center of the Toaster Oven before you start.