Lisanne, don't get discouraged when you open the can of salmon. It's not going to look like fresh salmon. First of all, I think you will want to drain of the juice...I usually save some of it in case I get too many crackers and flour in the mix and need more moisture. I always take off all the skin an pick out the bones. Probably a lot of nourishment in those, but the skin gives the salmon a stronger taste and I don't like to bite down on the bones even it they are softened by the canning and are safe to eat.
Try the patties with mashed potatoes and any vegetable you like. I use peas lots of the time.
I had a sister in law who was Catholic and she always fixed salmon croquettes with cream peas poured over them. check out
http://www.google.com/search?q=salmo...=com.microsoft:en-us&ie=UTF-8&oe=UTF-8&startIndex=&startPage=1&rlz=1I7ADSA_en