I put dill relish in mayo for a "dip" - if not mayo, greek yogurt - to go with my canned pink salmon fishcakes (or mackerel, or sardines, or tuna, all tinned). The fishcake mix usually has one egg, mashed potato, sometimes herbs, sometimes spicy sauce, black pepper, sometimes bread crumbs (I freeze old bits of bread) if the mixture is too moist. After I make that into patties, I press them lightly, top and bottom, into some cornmeal I've put on a plate and then saute in a non stick pan with a light coat of olive oil or canola. I don't use a very high flame.
When they are getting nice and brownish on the outside, they are usually done (check, of course, if this is the first time you are cooking them).. If they are very plump patties, they might need a bit more time for the egg to cook (everything else is already cooked), but I'd rather make more patties than have very plump ones. I suppose these can be baked instead, or microwaved, but I like the light sauteing in olive oil.
On salmon, I used to live at the coast in the US northwest, and salmon in our local coop market was by far the best I've ever had for flavor and freshness. In contrast, I don't trust the "fresh" salmon here in my local New Mexico markets. Perhaps the salmon at Whole Foods is flown in from the east coast quickly, but that market is pretty far away for me, and expensive to boot.