minced onion, dried parsley, salt, and pepper (if using). Stir until the crackers are evenly moistened and you have a thick, spoonable mixture.
Add the drained, flaked salmon to the bowl. Gently fold it into the cracker mixture with a spatula or your hands until everything is evenly combined but not overmixed. The mixture should hold together when pressed; if it feels too wet, sprinkle in a bit more crushed cracker, a tablespoon at a time.
Transfer the salmon mixture to the prepared foil-lined baking sheet. Shape it into a
