Begin by draining the canned pink salmon, reserving 2 tablespoons of the juice. Check for any bones and remove them gently.

In a large bowl, whisk together the egg until frothy, then add the salmon, finely chopped onion, all-purpose flour, and salt. Stir until combined.

In a small bowl, whisk the baking powder into the reserved salmon juice until bubbly. Carefully fold this mixture into your salmon mixture.

Shape the mixture into patties approximately 2 inches in diameter and lay them on a plate lined with parchment paper.

Heat vegetable oil over medium-high heat until it reaches 350°F-375°F. Fry patties for 2-3 minutes on one side until golden, then flip and cook for an additional 2 minutes.

Remove patties from the skillet and place them on paper towels to drain excess oil.

In a clean mixing bowl, combine the mayonnaise, finely chopped onion, pimento-stuffed olives, pickles, fresh parsley, and capers. Stir until creamy.

Serve your patties with the homemade tartar sauce on the side.