Drain salmon and reserve the liquid. Remove bones, if you wish. In a mixing bowl, add all ingredients; use the reserved liquid and add more bread crumbs, if necessary, to create the consistancy and texture you desire. Shape into a palm-sized patty and fry in oil over medium to medium-high heat until nicely browned on both sides. Let rest on paper toweling to absorb oil for about 2 or 3 minutes, then serve.
To make the gravy, add 1 part reserved liquid to 1 part flour; stir in the same hot skillet to make a simple gravy, adding a little milk to thin it out if you wish. Add salt and pepper to taste. For an extra kick, throw in some finely chopped fresh green onions.