Place the drained canned salmon in a large mixing bowl and use a fork to flake it into smaller pieces.
Add the beaten eggs, salt, and black pepper to the salmon. Mix thoroughly until the ingredients are evenly combined and form a sticky mixture.
Divide the mixture into four equal portions and shape each into a patty about 1/2 inch thick using your hands or a spatula.
Heat the olive oil in a skillet over medium heat until shimmering and hot. Carefully place the patties into the pan, pressing slightly to flatten them.
Cook the patties for about 4-5 minutes on each side, or until they are golden brown and crispy along the edges. Flip carefully with a spatula to avoid breaking.
Remove the cooked patties from the skillet and place them on paper towels to drain excess oil. Serve hot, optionally garnished with herbs or a squeeze of lemon.
