Begin by draining the canned salmon and removing any bones and skin.

Combine the flaked salmon with breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, paprika, and black pepper.

Divide the mixture into 4 to 6 portions and shape into patties.

Heat olive oil in a skillet over medium heat and fry the patties for 3-4 minutes until golden brown.

Transfer the cooked salmon cakes to a plate lined with paper towels and serve.