Drain the salmon, remove dark skin, but keep the soft bones.
Flake the salmon into small pieces using a fork.
In a mixing bowl, combine flaked salmon, beaten eggs, crushed saltines, diced onion, Old Bay seasoning, black pepper, parsley, lemon zest, Worcestershire sauce, cayenne, and garlic powder. (Mix gently)
Let the mixture rest for 10 minutes to allow flavors to meld and the texture to set.
Shape into 8 equal-sized patties. Don’t overwork the mixture to keep them tender.
Heat a cast iron skillet over medium heat.
Add vegetable oil and butter, letting it get hot but not smoking.
Fry the patties for 3-4 minutes per side, flipping once, until golden brown and crispy.
Transfer to a plate lined with a paper towel to drain excess oil.
Serve warm with lemon wedges.
