Place salmon skin-side down in a lightly greased baking sheet, and season with some salt and pepper. Brush with olive oil, and bake it for 10 minutes (uncovered) in the oven at 425˚F.
Once baked, discard the skin, and flake the salmon with a fork. If it has any bones, remove them.
Next, add to the salmon the rest of ingredients, and mix them together using your hands.
Use an ice cream scoop for portioning so each salmon patty is about the same size, and make into patties.
In a skillet, add some canola or vegetable oil, about 1 inch from the surface. Once the oil is sizzling, add the patties to the pan. Cook on each side for about 4-5 minutes, or until golden brown, turning gently.
Drain on paper towels and serve.