Preheat your oven to 400F.

Discard skin, flake salmon with forks, remove any bones and add flaked Alaska salmon into a large bowl. Combine all of the salmon burger ingredients in a large bowl and mix well.

Form into 6-8 patties. Handle with caution as patties easily fall apart until they are cooked.

Prepare your baking pan by lining with foil or parchment paper and spraying with cooking spray. Place your patties on the prepared sheet and spray tops with more cooking spray.

Bake for 8 minutes, take the burgers out, flip and bake for ~8 additional minutes.

Serve immediately or store in an airtight container for no more than 2 days.

Preheat oven to 450F.

Bring the salmon to room temperature.  Let your salmon filets rest out on the counter for 15-30 minutes, until they have (at least mostly) come to room temperature.  This will help with even cooking.

Blot the salmon dry on all sides with paper towels. Then place the salmon skin-side-down on a foil-covered baking sheet (or in an oven-proof, non-stick skillet, such as a cast-iron pan).  If the ends of the salmon filets are really thin, just fold them under a bit for even cooking.  Brush on all sides (except the bottom) with oil.

Bake at 450°F until the internal temperature of the salmon reaches 140°F*, about 4-6 minutes per half-inch of thickness.  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.

*Note: Fresh salmon is best, but it can be substituted with leftover cooked salmon or 10-12oz of well-drained canned salmon. If the mixture is too moist to hold the patty shape, add more rice crumbs.)