Place well-drained salmon in a medium bowl and remove skin and bones.
Add 2 eggs, 3/4 cup bread crumbs (or quick oats), 1/3 cup minced onion, 1 minced garlic clove, 1 teaspoon lemon juice & salt & pepper to taste (I typically add ½ teaspoon each); stir gently until combined.
Shape the mixture into five equal 3-inch-diameter patties. If breadcrumb coating is desired, roll in additional breadcrumbs (I often use crushed cornflakes)
NOTE: To test internal temperatures, use an instant-read thermometer inserted into the thickest portion. I cook to 145°F.