Peel and grate about 3 to 4 white potatoes and place in bowl of water. Rinse until water runs clear. Strain and dry on a clean kitchen towel to squeeze as much water as possible from grated potato. Salmon cakes will be crumbly if there is too much water.

Drain liquid from canned salmon. Combine salmon with remaining ingredients.

Heat olive oil over medium heat in cast iron skillet. Form each cake with about 1/4 cup of salmon mixture, flattening a little as necessary.  Cook each cake for about 2 to 3 minutes or until ready to flip. Continue cooking until heated through.