Brown corn in 1/2 tbsp oil. Place into large mixing bowl. Brown onions and place into same bowl.
Pulse salmon in a food processor for about 15 seconds. It should be somewhat chunky, not puréed.
Combine salmon and remaining ingredients into bowl with onions and corn.
Divide mixture into four portions and shape into patties. Cook each in remaining 1/2 tbsp. oil until colour changes, about five minutes per side OR bake in oven for 10 minutes at 350 F.
Serve with your favourite burger bun or bunless.
All wild Pacific sockeye from B.C. remain a good option, with many healthy populations, and some declining. Where SeaChoice labelling is not available, look for the Marine Stewardship Council (MSC) certification.