1. Remove bones and skin from salmon if needed. In a large bowl, beat eggs lightly. Add salmon, then stir in bread crumbs, onion, bell pepper, mustard, salt, and black pepper. Mix well and shape into 6 patties.
2. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat. Add patties, 2 or 3 at a time, making sure not to overcrowd them. If needed, add remaining 1/2 Tbsp. oil for second or third batch of patties. Cook until just browned, about 5 minutes per side. If cooking in batches, transfer cooked patties to a plate and tent with foil. Serve warm.
Source: Hannaford fresh Magazine, March - April 2014