1. Begin by preheating your oven to 350°F. This step ensures the salmon is cooked to perfection before forming the cakes.
2. Place the salmon fillets on a baking sheet lined with parchment paper. Season them lightly with salt and pepper.
3. Bake the salmon for 15-20 minutes, or until it flakes easily with a fork. Let cool slightly.
4. In a large mixing bowl, flake the baked salmon with a fork into small pieces.
5. Add breadcrumbs, chopped onions, parsley, Dijon mustard, beaten egg, lemon zest, and a pinch of salt and pepper to the salmon. Mix until well combined.
6. Shape the mixture into small patties, about 2 inches in diameter.
7. Heat olive oil in a large skillet over medium heat. Once hot, add the salmon cakes and cook for about 3-4 minutes on each side, or until golden brown and crispy.
8. Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil.
9. Serve immediately with lemon wedges on the side, allowing each bite to be enhanced by a squeeze of fresh lemon juice.

As you craft these cakes, remember the joy in each step, just as I did with my mother and Nonna Rosa, where every meal was an opportunity to connect and create memories.