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Drain 2 14.75 oz. cans pink or red salmon and pick out the round backbones and larger pieces of skin (this is optional, and it's all perfectly fine to eat).
Put the salmon in a large bowl and add 2 eggs, ½ cup finely minced onion, ½ cup bread crumbs or crushed saltine cracker crumbs, and salt and pepper.
Mix together until well blended, then form into patties.
Optional: Place the formed patties on a baking sheet and chill in the refrigerator for at least 30 minutes before frying.
Pour 3 tablespoons canola or vegetable oil, plus more as needed into a skillet and heat on medium-high heat.
Place the patties in the pan and fry about 3 minutes on each side, until well browned and crisp.
Add additional oil as needed.
Drain on paper towel lined plate for a few minutes before serving.