Begin by cooking 1 pound of fresh salmon in a skillet over medium heat for about 10 minutes, or until the fillet is opaque and flakes easily with a fork. Once cooked, allow it to cool slightly, then flake the salmon and set it aside. If using canned salmon, simply drain and flake three 6-ounce cans for a quicker option.

In a large mixing bowl, combine the flaked salmon with 1 to 2 beaten eggs, depending on your choice of fresh or canned salmon. Add half a tablespoon of mayonnaise, your favorite chopped herbs, and a sprinkle of salt and pepper to taste. Mix everything gently until well combined.

Shape the salmon mixture into small patties about 2 to 3 inches in diameter. Use your hands to form them gently but firmly.

Heat a couple of tablespoons of oil in a non-stick skillet over medium heat. Carefully add the salmon cakes to the skillet and cook them for 4-5 minutes on each side until golden brown and crispy.

Once cooked, transfer the salmon cakes to a paper towel-lined plate to drain any excess oil. Serve them immediately on a platter with your choice of dipping sauce.