In a large mixing bowl, combine one can of drained salmon, ¼ cup of mayonnaise, 1 tablespoon of low-sodium soy sauce, and the juice of half a lemon. Stir in ½ cup of finely chopped celery, 1 beaten egg, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder. Season with 1 teaspoon of Cajun seasoning, and a pinch of salt and pepper. Mix thoroughly until all ingredients are smoothly combined.

Gradually sprinkle in ¼ cup of all-purpose flour and ½ cup of plain breadcrumbs to the salmon mixture. Gently fold these ingredients in until well incorporated, ensuring the mixture is cohesive but not overly wet.

With clean hands, scoop out portions of the salmon mixture and form them into patties, roughly 3 inches wide. Place each shaped croquette onto a plate.

In a large skillet, pour in 3-4 tablespoons of vegetable oil and heat it over medium heat until the oil reaches around 350°F.

Carefully place 6-7 patties into the hot oil, frying each side for 3-4 minutes until they turn golden brown. Transfer them to a paper towel-lined plate to absorb any excess oil.

Continue frying the remaining patties in batches, adding more oil as necessary to keep a consistent level.

After all the salmon croquettes are fried, let them rest on a plate for about 5 minutes before serving.