Pour the liquid from the can of salmon and save about ¼ cup of the liquid.
In a separate bowl put the salmon meat and remove the bones and skin (you can leave the bones in if you prefer, they are soft).
Add the onion, celery, egg, flour, bread crumbs, spices, lemon juice, salt and pepper to the salmon.
Add 1-2 T. of the salmon liquid you drained off earlier and mix until everything is incorporated.
Check the mixture consistency - you want it moist but not soupy; if too wet add a little more bread crumbs, if too dry add a little more liquid.
Form into patties.
In a heavy skillet, heat up the oil along with the butter on Medium heat until skillet is hot.
Add patties, do not crowd.
Brown on both sides turning only once (if you flip them too much they will fall apart).
Chef's notes: You can leave the bones in if you prefer—they are soft. Mom used to leave them in. I prefer to remove them. Original recipe credited to Della Garretson Hoover.
This recipe is worth traveling halfway around the world to eat ;)