1 can (14 oz.) salmon, drained and bones removed
They do have a tendency to fall apart, which is why the "turn gently" instruction is there. Forming the patties ahead of time and chilling them for 30 minutes or so should help with that.
I read another magazine and found a recipe for Crab Cakes. I figured the seasonings would work well with salmon, so am adding this option here. Maybe I'll try it with crab sometime also!
1 can (16 oz.) crabmeat, drained
6 green onions, chopped (can briefly saute in some oil first if desired)
1 tablespoon mayonnaise
1 teaspoon mustard powder
2 cups (about 60 crackers or 2 sleeves) Ritz cracker crumbs
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup bread crumbs
Combine everything but bread crumbs and form into 8 patties. Carefully coat each patty with bread crumbs. Heat some oil in a skillet over medium-high heat. Cook patties in two batches, turning once until golden brown, about 1 minute per side.