Begin by flaking the cooled cooked salmon or draining canned salmon into a mixing bowl. Ensure it is free of any large bones or skin.

In the bowl with the salmon, add the egg, breadcrumbs, parsley, minced garlic, and diced red onion. Then, sprinkle in the lemon zest, lemon juice, oregano, red pepper flakes, salt, and pepper. Mix thoroughly.

Take a portion of the mixture and shape it into patties about ¾ inch thick, yielding around 4 to 6 patties.

Place the formed patties on a tray and refrigerate for 15 to 20 minutes.

Heat olive oil in a skillet over medium heat. Carefully add the chilled patties to the pan, cooking each for 3 to 4 minutes until golden brown and crispy.

Transfer the cooked patties to a paper towel-lined plate to drain excess oil and serve warm.