Mini Wild Salmon Cakes

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3 tablespoon(s) extra-virgin olive oil, divided

1 pound(s) skinless wild-caught salmon fillet

Salt and ground black pepper to taste

2 (about 1 pound), finely grated and squeezed firmly to remove excess water

1 tablespoon(s) Dijon mustard

1 egg, beaten

3/4 cup(s) plain bread crumbs

Lemon wedges

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