In a large mixing bowl, combine the drained and flaked salmon, mayonnaise, egg, Dijon mustard, breadcrumbs, garlic powder, and lemon zest. Season with salt and pepper to taste.

Mix the ingredients until well combined and the mixture holds together when shaped into patties.

Form the mixture into 8 evenly sized patties. For better texture, refrigerate the patties for 20 minutes before cooking (optional).

Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for 5-7 minutes on each side, or until golden brown and heated through.

Serve the salmon cakes warm with your choice of sides or dipping sauces.