Scrumptious Salmon Cakes – Bobbi Cupboard

2 (14.75 ounce) cans salmon, drained and flaked
3/4 cup Italian-seasoned panko (Japanese bread crumbs)
1/2 cup minced fresh parsley
2 eggs, beaten
2 green onions, chopped
2 teaspoons seafood seasoning (such as Old Bay®)
1 1/2 teaspoons ground black pepper

1 1/2 teaspoons garlic powder
3 tablespoons Worcestershire sauce
3 tablespoons grated Parmesan cheese
2 tablespoons Dijon mustard
2 tablespoons Miracle Whip
1 tablespoon olive oil, or as needed, divided

Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.