Drain salmon, reserving 3/4 cup of liquid. Flake the fish in a medium bowl (remove bones first, if not boneless variety). Add sautéed onion (or onion powder), half the cracker crumbs, eggs, parsley or savoury and mustard. Combine well. Mixture will be wet. Form into 5 palm-sized patties and coat in remainder of crumbs (you’ll have to pat the crumbs onto each side, as patties are fragile – they’ll firm up in cooking). Heat oil in skillet over medium-high heat. Add patties and allow them to brown on the bottom before carefully flipping them and browning the other side (less than 10 minutes per side). Serve with roasted red potatoes or your favourite side.