Preheat your oven to 375°F. Place the salmon fillet on a baking sheet lined with parchment paper and bake for about 15-20 minutes or until the salmon is cooked through.
In a large bowl, combine the flaked salmon, beaten egg, panko breadcrumbs, chopped parsley, diced onion, mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.
Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for about 4-5 minutes on each side or until golden brown and crispy.