Drain the canned salmon, flake it in a bowl, and ensure no large bones remain.

Finely chop onion and celery; add to the bowl with flaked salmon. Add eggs, Worcestershire sauce, mustard, and seasonings.

Fold in bread crumbs until the mixture holds together without being too dense.

Shape the mixture into firm patties about 3 inches in diameter.

Heat oil in a skillet over medium heat. Add patties, making sure not to overcrowd.

Fry patties for 3-4 minutes on each side until golden brown and cooked through.

Transfer cooked patties to a paper towel-lined plate to drain excess oil.