Easy and delicious, this recipe is an updated version of my mom's. She used cracker crumbs, I use panko. She used Wonder bread, I use hearty white or challah. I use fish sauce, she used a little of the juice from the can. Instead of margarine or oil, I use real butter. I think she would approve. (Recipe may be halved, but we really enjoy making enough for a second meal and sandwiches!)
Drain and discard liquid from salmon; discard bones and skin, if desired.
Place salmon in mixing bowl; mix salt and fish sauce into beaten eggs; pour over salmon.
Using well-washed hands (food service gloves recommended,) mix lightly, add torn white bread crumbs and mix well, but try to preserve some larger pieces of salmon.
Line a baking sheet with parchment or wax paper.
Pat the salmon down into the bowl evenly; use a knife to score and cut into 8 equal pieces (or you may just "eyeball" it, if you prefer.)
Form each piece into a ball and place on baking sheet.
Place panko in a shallow bowl or pie pan.
Form a ball of the salmon into a patty, about an inch thick; place patty in panko, press it lightly and cover all sides with the panko.
Return patty to baking sheet; repeat until all patties are coated with panko.
Place baking sheet with patties in refrigerator and allow to chill for 20 to 30 minutes.
In large skillet, melt 2 tablespoons butter over medium heat; add salmon patties and fry, checking for browning, for approximately 7 minutes per side. Adjust heat as necessary to prevent over-browning. Add more of the butter as needed, especially as they are turned.
Press the patties lightly as they fry. They will be firm and browned when finished. Remove from heat and serve immediately.
Cover and refrigerate leftovers. Makes a great sandwich, also.