1 14.75-oz. can wild pink salmon, drained and picked through
1 large beaten egg
1/4 cup mayonnaise (can be light)
1 tablespoon each Dijon mustard and hoisin sauce
1/2 cup (or more) panko bread crumbs
1 teaspoon garlic salt
1 tablespoon chives
pepper to taste
1/4 cup canola oil
1/4 cup bread crumbs
Flake salmon with fork, and mix with next 8 ingredients; form 6 patties.
Heat oil in non-stick pan; dredge in bread crumbs; saute 2-3 minutes.
When patties are golden, flip and saute 2 minutes on other side.
Serve or keep warm in low oven; alternatively, can be baked.
(note: these also freeze well, so can be made ahead and defrosted when needed)