Drain the juice from the canned salmon and reserve it for later.

Place the canned salmon into a large bowl and check for bones (or leave them in because they’re soft).

Add the onion, breadcrumbs, eggs, lemon juice, salt, and pepper, and mix everything. If the mixture is a bit dry, add a little leftover salmon juice.

Shape the dough into patties. Heat some vegetable oil in a skillet and fry them in batches for about 5 minutes per side or until golden brown.