Pop the canned salmon open and drain out the liquid with the help of a mesh strainer. Keep the strained salmon aside.
Meanwhile, warm up a skillet over medium heat, add about 1/2 tsp extra virgin olive oil. Allow the oil to become moderately hot.
Add the chopped onions, celery & red bell pepper to the moderately hot oil. Saute for 2 mins until just a little soft. Refer to the Video below.
Add the chopped garlic. Saute for 1 min.
Next add the capers & saute for another minute. The veggies should not be very soft or mushy, they should have the crunch & bite left. To be more precise they must be al dente.
Once, they are done, keep them aside & allow them to cool down.
Now, add the sauteed veggies, mayo, mustard, old bay seasoning, crushed pepper, salt to the drained salmon & mix with the help of a spatula.
Next, add the flour just to bring the mixture together. Mix with the help of a spatula.
Add the chopped parsley & few drops of lemon juice (if you want to) and mix again well with the help of a spatula.
Wet or grease your palm with few drops of water or oil. Scoop out about a lemon size ball of the canned salmon mixture, give it a round shape first & than flatten it with the help of your fingers by gently pressing it. Refer to the video below.
Shape all the patties until you are all done with the salmon mixture.
Heat a skillet over medium heat. Add oil and allow the oil to become moderately hot.
Place the patties in a single layer & fry each side until golden. Do not over crowd the pan otherwise you'll have a tough time to flip them.
Serve hot with your favorite dip. Enjoy!