Heat 3 Tbsp. of olive oil in a sauté pan over medium heat.

Chop the celery and onion and add it to the sauté pan.

Add the minced garlic and sauté until the onion is translucent.

Transfer the onion mixture to a bowl and allow to cool.

Chop the salmon into small pieces.

Combine the salmon with the onion mixture, mayonnaise, yellow mustard, ground pepper, salt, white wine vinegar, and chili powder. Mix well.

Stir in 1/3 cup Panko breadcrumbs.

Cover the mixture and refrigerate for 1 hour.

Remove from refrigerator and form the mixture into 6 patties about ½ inch thick.

Pour your remaining bread crumbs onto a plate and lightly coat each side of the salmon cakes.

Fry the patties over medium heat with 4 Tbsp. of oil for about 3 minutes on each side.

Serve with a lemon wedge and enjoy!