If you are using skinless boneless canned salmon, simply drain well.  If you are using classic canned salmon, remove the bones, skin, and gray-brown layer of meat closest to the skin. Place the salmon into a large bowl.

Once you have all the salmon ready, add the chopped onion, cajun seasoning, dill weed, mayo, and eggs to the bowl. Next you're going to remove approximately 10 saltines from the sleeve, crush them well and add them to the salmon. Using your hands or a spoon, combine all the ingredients well. 

Crush the remaining saltine crackers and place them in a shallow dish for dredging. I always just use a paper plate for easy clean up.

Gently scoop up a portion of the salmon and form it into a patty and then place it into the crushed saltine crackers, gently pressing the crumbs to cover on all sides. Set aside and repeat until completed.

In a large skillet, heat the oil over medium heat. You'll know the oil is hot enough if when you place a wooden spoon in the oil, bubbles form against the spoon and float up. Or when a drop of water sizzles when added.

Carefully add the salmon patties to the pan and fry for 3-4 minutes on each side, or until golden brown. 

Remove to a paper towel lined rack to soak up any extra oil. Serve hot with your favorite sauce and a squeeze of lemon juice!