Drain the Salmon, reserving 3/4 cup of the liquid. Flake the meat. Melt the butter in a large skillet over medium high heat. Add onion and cook until tender.

In a medium bowl, combine the onions, 2/3 of the cracker crumbs, eggs, Parsley, mustard, parmesean and salmon. Mix until well blended and then shape them into patties.

Take the remaining crumbs and coat the patties.

Drizzle olive oil in a large skillet over medium heat. Cook the patties until brown and then carefully flip them over and brown the other side