Begin by opening the cans of skinless, boneless pink salmon and draining them thoroughly. Place the salmon into a large mixing bowl and break it into smaller flakes using a fork.

Next, add the finely diced onion, salt, black pepper, beaten egg, breadcrumbs, and lemon juice to the bowl with salmon. Gently mix all ingredients together until well combined.

Shape the mixture into 6-7 equal-sized patties, ensuring they are compact for even cooking.

Heat cooking oil in a cast iron skillet over medium heat. Cook the salmon patties in two batches for about 3 minutes on each side until golden brown.

Transfer the cooked salmon patties onto a wire rack to rest for a few minutes before serving.