Line a rimmed baking sheet with parchment paper and set it aside. Drain your canned salmon well, pressing out as much liquid as you can with the back of a spoon. Pick out any visible skin and large bones, then add the salmon to a large mixing bowl and flake it apart with a fork until no large chunks remain.

Add the beaten eggs, breadcrumbs, Dijon mustard, chopped parsley, lemon zest, lemon juice, garlic powder, salt, and pepper to the bowl. Stir everything together until it is evenly combined. The mixture should feel moist but firm enough to hold a shape when you press it together. If it feels too wet, add another tablespoon of breadcrumbs.

Divide the mixture into 8 equal portions. Wet your hands with cool water, then roll each portion into a ball and press it gently into a patty about 3/4 inch thick and 3 inches wide. Place each patty on the prepared baking sheet, spacing them an inch apart. Refrigerate the formed patties for 15 minutes. This step is important because it helps them hold their shape in the oven instead of crumbling.

Preheat your oven to 400 degrees F while the patties chill. Once chilled, brush the tops lightly with olive oil. Bake for 18 to 20 minutes, flipping them gently at the halfway point with a thin spatula. They are ready when the outsides are golden brown and the centers feel set, not soft or jiggly, when you press them.

While the patties bake, stir together the Greek yogurt, Dijon mustard, lemon juice, and chopped dill or parsley in a small bowl. Taste and adjust with a pinch of salt if needed.

Let the patties rest on the pan for 2 to 3 minutes before serving. Plate them with the yogurt dipping sauce on the side along with roasted fall vegetables, a simple green salad, or tuck them into a bun for a salmon sandwich.