In a large bowl, stir to combine all the ingredients.
Using a large 3-Tbsp cookie scoop, portion the cake mixture into your hands and flatten it out into a patty about 1/2" thick.
Heat a large nonstick skillet over medium heat, then add enough olive oil to coat the bottom of the pan, about 3 tablespoons.
Pan fry the salmon cakes in the oil for about 3 minutes on each side until golden, in batches if needed.
Serve and enjoy!
Storing leftovers: Keep in an airtight container in the fridge for up to 3 days.Freezing: Let cool completely and then store in an airtight container for up to 2 months.Baking as an alternative: If you really wish, you can bake these instead, at about 400F for 10 minutes. However, they won't be as crispy. My opinion is if you pan fry the salmon cakes in a healthy oil like olive oil, avocado oil, or animal fats like duck fat or tallow, it’s still a healthy meal.Make-ahead: Shape the salmon patties and store in the fridge in an airtight container for up to 8 hours.