Cup of Yum
1. Preheat the oven to the "keep warm" setting (170℉).
2. Drain the salmon cans thoroughly. Place the salmon in a large bowl. Flake it well with a fork into tiny pieces.
3. Add the eggs, mayonnaise, Dijon mustard, garlic, kosher salt, black pepper, and thyme. Mix well.
4. Mix in the chopped parsley.

To Pan-Fry:

Cup of Yum
1. Heat the olive oil over medium heat in a large 12-inch nonstick skillet for about 3 minutes.
2. Using a 4-tablespoon ice cream scoop, transfer four mounds of the mixture to the skillet. Pack the mixture tightly into the scoop, pressing it down with a fork or the back of a spoon, then release it into the skillet and gently flatten.
3. Cook the salmon patties until well-browned and crispy, about 3 minutes on each side. Place the cooked patties in the oven to keep them warm while you cook the second batch. Serve immediately.

To Bake:

1. Line a rimmed baking sheet with parchment paper. Preheat the oven to 400°F.
2. Measure ¼ cup per patty with a scoop, packing the mixture in. Place the mounds on the parchment and gently flatten. Spray the patties with olive oil and bake them for 10 minutes. Flip, spray with more oil, and bake for 10 more minutes. If you’d like to brown them, replace the parchment with foil and broil them in the middle of the oven for 2 minutes. 
3. Serve immediately.