mix dip ingredients first in small bowl cover then refridgerate till after your done cooking.

get your crisco melted in a pan you want over a 1/4 but not quite 1/2 in a lg frying pan warm it till your almost ready to cook then put it on medium high heat let it get to temp before starting your batches

open cans n drain water, empty them into a large bowl flake the salmon apart. you can see some bones its fine to leave them in you wont notice them once the patties are finished. add onion salt seasonings n eggs mix it up well. slowly start to add breadcrumbs while mixing u don't want the mix to b too soggy or too dry.

you should be able to take a handful n form a sort of patty (like a hamburger) make a few however big you want. not to thick probably 1/2 inch. drop a few in the grease n fry them to a nice golden brown on both sides, drop onto paper towel to absorb extra grease. serve hot or cold great as a meal on a bun or snack in hand. I recommend the dill dip but tartar sauce or cocktail sauce is just as good