Drain two cans of pink salmon completely, and place them into a large mixing bowl.

To the mixing bowl, add in 1 small chopped onion and 1 beaten egg.

Mix in ½ cup of finely crushed pork rinds and 2 tablespoons of fresh chopped chives.

Add in 2 teaspoons of worcestershire sauce and 1 teaspoon of garlic powder, plus salt and pepper to taste.

Use your hands to mix together all of the ingredients well.

Form the mixture into 8 even patties.

Heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a skillet over medium heat.

Once the skillet is hot, add in the salmon patties in a single layer, careful not to crowd the skillet. You make have to use two skillets or cook the patties in two separate batches.

Cook the patties for 5-7 minutes on each side, making sure to brown and sear each side well.

Let the patties drain on a paper towel for a minute once removed from the skillet and serve with fresh sour cream or your choice of chopped herbs.