Preheat the oven to 400F.
Mash the canned salmon, juices, skin and all together in a bowl.
Mix in the remaining ingredients.
Store in the fridge for up to 4 days or form into patties and put on a prepared baking sheet. (I use a 2 tablespoon ice cream scoop for simplicity.)
Bake for 15-20 minutes or until gently browned.
