Begin by draining the canned salmon and flaking it into a large mixing bowl. Add finely chopped onion, diced celery, beaten eggs, Worcestershire sauce, and mustard. Sprinkle in your preferred seasonings like salt and pepper. Combine everything gently with a fork until well incorporated.

Gradually mix in enough bread crumbs until the salmon mixture holds together but isn’t too dense. Use your hands to gently combine, ensuring each ingredient is well distributed.

Take a handful of the salmon mix and form it into patties about 3 inches in diameter. Place the formed patties on a baking sheet lined with parchment paper.

In a large skillet, pour enough oil to cover the bottom, about 1/4 inch deep. Heat the oil over medium-high heat until it shimmers.

Carefully place the formed patties into the hot oil and fry them for about 3-4 minutes on one side until they turn golden brown. Flip them and cook the other side for another 3-4 minutes.

Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite sides.