Open the canned salmon and drain all the liquid out. Remove any large bones or skin if you prefer a smoother texture. Place the salmon in a large bowl and flake it with a fork.

Stir in the finely diced onions and fresh parsley. These ingredients add a bright flavor and a nice crunch to the patties. Make sure the onion pieces are small so they cook through quickly.

Add the beaten eggs and the crushed saltine crackers to the bowl. The eggs and crackers act like glue to hold the patties together. Stir gently until the mixture feels thick and sticky.

Add the Dijon mustard, lemon juice, and black pepper. The mustard and lemon help cut through the richness of the fish. Mix everything well so the flavors are spread out evenly.

Use your hands to scoop out a portion of the salmon mix. Press it firmly into a round patty about one inch thick. Place the finished patties on a clean plate or tray.

Place your skillet over medium heat and add the butter or oil. Wait until the butter is melted and starts to bubble slightly. This ensures the patties get a beautiful golden crust.

Carefully place the patties into the hot skillet. Do not crowd the pan so you have room to flip them. Fry for about 4 to 5 minutes on the first side.

Turn the patties over once they are dark golden brown. Cook the second side for another 4 minutes. The centers should be hot and the outsides should be very crispy.

Move the patties to a plate lined with paper towels. This removes any extra oil and keeps them crunchy. Serve them warm with your favorite sauce or a lemon wedge.