Place your drained salmon into a large mixing bowl today. Use a fork to gently flake the fish, removing any large bones or skin for a better, smoother texture in your final cakes tonight.

Add your breadcrumbs, onion, bell pepper, egg, mayonnaise, parsley and lemon juice to the salmon. Stir everything together until it is well combined, being careful not to overmix the delicate fish mixture for the best results today.

Divide the salmon mixture into four equal portions with your hands. Gently press each portion into a round, flat cake shape that is about one inch thick for perfect, even cooking tonight.

Add your vegetable oil to a non-stick skillet and heat it over medium heat until it shimmers. Make sure the oil covers the bottom of the pan to help your cakes get nice and crispy today.

Carefully place your salmon cakes into the hot skillet. Cook for about four to five minutes on each side until they are golden brown, crispy and cooked all the way through for dinner tonight.