3. Form salmon mixture into 8 to 10 patties (They should be about the size of your palm, and about an inch thick). Transfer onto a parchment-lined baking sheet and refrigerate at least 1 hour (or overnight).
3. Form salmon mixture into 8 to 10 patties (They should be about the size of your palm, and about an inch thick). Transfer onto a parchment-lined baking sheet and refrigerate at least 1 hour (or overnight).