I don't have specific quantities, so I'll approximate - I watched my Mom make them as a kid, so I just remember what she did.

I don't know how many patties you want to make, but I always use 2 cans of red salmon. This makes about 8 patties

2 cans red salmon (pick out the bones, skin)
(Reserve all liquid in a large measuring cup)
1 small onion, very finely diced
1 large rib celery, very finely diced
2 small eggs
1/2 c. milk
1/4 tsp. celery seed
1/4 tsp. dill weed
juice of about 1/2 lemon
salt/pepper/fresh chopped parsley (can use dried)
Approx. 1/2 rack of soda crackers, processed/crushed to fine crumbs (might have to use more crackers)
Veg. oil/margarine or butter for the frying
Flour in a bowl, to coat surfaces of patties

After picking over the salmon, I rub it into medium fine texture between my fingers into a large bowl.
The liquid should have been drained from the cans into a large measuring cup, then add the 1/2 cup milk and two eggs to this liquid, mixing well with a fork until well blended.

Add the seasonings and lemon juice to the salmon , then stir in the liquid mixture. Finally, add the crushed Saltines. Here you might need to add a bit more cracker crumbs if it seems too wet to shape into patties. Although, you can get too generous with the crumbs and it loses flavor. Since it has the eggs they will also act to bind it together as they cook.

Melt some margarine together in a large skillet with some veg. oil - Meanwhile, shape a pattie to your liking, and coat both sides with a light coating of flour, and place into the hot oil in the skillet.

My advice is to avoid the temptation to turn the pattie too quickly, since it is quite wet, and will fall apart if turned too quickly. Let it brown really well before turning to the other side. Since the onions and celery are raw, and the eggs need to cook through, let the patties cook a goodly amount of time, at medium heat - we like them very crispy and brown, but moist on the inside.

I serve these with a wedge of lemon, and my DH likes them with shrimp cocktail sauce!

Hope this is what you are looking for

June