Drain the salmon and pick through and discard excess bones and skin
Mix all the ingredients together and form into patties using an ice cream scoop for uniform size
Heat a skillet with oil (enough to cover the bottom of the skillet) and fry in olive oil, about 2-3 min per side until golden
Remove patties to a metal cooling rack set over a sheet pan lined with paper towel to catch any excess oil. Serve warm or at room temperature or cool then freeze in an airtight container.