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Drain the canned salmon of all liquid and place into a large bowl. Remove any large or visible bones and then mash it with a fork.
Mix the beaten egg, salmon, mustard powder, lemon zest, lemon juice, fresh parsley, chopped chives, seasoning, and gently mix together well.
Make four even sized salmon patties.
Heat the oil in a large non stick pan such as a cast iron skillet.
Fry the salmon cakes over a medium-low heat for about 3-4 mins each side until deep golden and heated through.
Preheat your oven to 375°F
Place the salmon patties on a parchment lined sheet pan and bake for 10-15 minutes or until they are warmed in the middle, turning them over halfway through.