Preheat your oven to the "keep warm" setting (170℉).
Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
Mix in the chopped parsley.
Heat the olive oil over medium heat in a large 12-inch nonstick skillet for about 3 minutes.
Using a 4-tablespoon ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture into the scoop, then release it into the skillet and gently flatten.
Cook the patties until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep them warm while you cook the second batch.
Video
Notes
To ensure the salmon cakes don’t fall apart, drain the salmon thoroughly, flake it well, use large eggs, and mix the ingredients thoroughly.
About half the olive oil will remain in the skillet; the nutrition info reflects that. But you need all of it to fry the patties properly.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power, or enjoy them cold straight out of the fridge.