Drain the liquid and empty the salmon into a bowl.
Remove the large bones and skin. Use a fork to flake the salmon apart.
Crumble up the saltine and place in a ziploc bag. Use a rolling pin to crush into a fine crumb.
Add in the cracker crumbs, egg, chives, and old bay season to the salmon and mix well.
Heat about 1 tablespoon of vegetable oil in a 12-inch heavy skillet or griddle over medium heat-high heat.
Evenly divide the salmon mixture into 4 round balls and pat into a disc shape about 1/2 inch thick.
Pan fry the patties for about 5-6 minutes on each side.
Notes
Don't make the patties too large or thick otherwise, they may fall apart when flipping.
The pan must be hot, a cast-iron skillet is great for pan-frying the salmon patties.
If cooking for yourself a full can of salmon might be more than you want. Patty up the salmon per the recipe and tightly wrap it in plastic wrap and cover in foil and freeze.
Another option for those who don't want leftovers is to buy the small salmon pouches and scale back the other ingredients.