Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat.
3 tsp Extra Virgin olive oil
Add onion and celery; cook, stirring, until softened.
1 small onion, 1 stalk celery
Stir in parsley and remove from the heat.
2 tbsp parsley
Place salmon in a medium bowl and flake apart with a fork ensuring to remove any bones and skin.
15 oz salmon
Add egg and mustard; mix well.
1 large eggs, 1 1/2 tsp Dijon mustard
Add the onion mixture, breadcrumbs and pepper; mix well.
1 3/4 cups breadcrumbs, 1/2 tsp ground pepper
Shape the mixture into 8 patties, about 2 1/2 inches wide.
Heat remaining 1 1/2 teaspoons oil in the pan over medium heat.
When it has reached temperature, add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
Place the baking sheet and the salmon cakes until golden on top and heated through.
Serve salmon cakes with sauce and lemon wedges and a veg of your choice.
1 large lemon
Lots of sauces to choose from on this site but would recommend the Dill Sauce.