Drain salmon, reserving the liquid for adding to stock or augmenting the pets’ dinners. Place in a medium-sized bowl.
Break apart the salmon, skin included, with a fork or your hands, and mix until it’s a uniform texture with no big pieces.
Stir in the remaining ingredients, using a light touch, until thoroughly combined.
Shape into 4 patties of an even size.
Pour 1/2 cup of breadcrumbs onto a large dinner plate. Coat each patty with crumbs. Refrigerate for about an hour before cooking, if you have the time.
Heat butter and olive oil over medium heat in a cast-iron frying pan. When it’s bubbling, place salmon cakes in the pan.
Cook for 4 minutes each side, until crisp and golden.
Serve on sourdough buns with lots of tartar sauce, arugula, tomatoes, sliced cucumber and green onions.
