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Preheat oven to 350°.
Pulse 10 ounces of undrained, canned salmon in a food processor to chop as finely as possible.
In a stand mixer, combine salmon, 1 egg (beaten), and 2 cups whole wheat flour until dough forms. If the dough is too dry, add up to ⅓ cup water. If it's is too wet or sticky, add a bit more flour. The dough should be tacky but not sticky.
Roll dough on a floured surface until about ¼-inch thick. Use a ¾-inch cookie cutter in the shape of your choice to create your treats.
Place treats on a parchment-lined baking sheet and bake at 350° for about 20 minutes. When they're slightly browned and crunchy, they're done.
Allow to cool before serving.
Store in an airtight container for up to 2 weeks.