After draining the salmon, place it in a medium-sized bowl for preparation.
Remove the bones and skin from your salmon if it doesn't come that way already. The salmon should be flaked with a fork.
Place all of the other ingredients, except the olive oil, in the bowl and lightly combine them.
Form into six patties that are approximately half an inch thick each.
In a skillet set at a heat setting of medium, add the olive oil.
After allowing the pan to warm up for a few minutes, cook the patties in two separate batches for around three to four minutes on each side, or until they have a very light browning on both sides.
If necessary, add a few more drops of oil to the pan before cooking the second batch.
To be served hot. Along with lemon wedges, they are great served with tzatziki or remoulade sauce (but any garlicky mayo or aioli would do!).