-
Place salmon skin-side down in a lightly greased baking sheet, and season with some salt and pepper. Brush with olive oil, and bake it for 10 minutes (uncovered) in the oven at 425˚F.
-
Once baked, discard the skin, and flake the salmon with a fork. If it has any bones, remove them.
-
Next, add to the salmon the rest of the ingredients, and mix them together using your hands.
-
Use an ice cream scoop for portioning so each salmon patty is about the same size, and make it into patties.
-
In a skillet, add some canola or vegetable oil, about 1 inch from the surface. Once the oil is sizzling, add the patties to the pan. Cook on each side for about 4-5 minutes, or until golden brown, turning gently.
-
Drain on paper towels and serve.