Mix all ingredients by hand and form into patties.
Turn pan to medium-high heat, heat olive oil - enough to cover the bottom of the pan.
Fry each salmon patty for about two minutes.
For the tartar sauce, combine the mayo, pickle, red onion, dill and parsley.
Add about 2-3 drops of stevia, just to sweeten it up and bring out the flavors.
Add more stevia if you like. Serve on top of the patties.
Notes
You can freeze uncooked salmon patties: Simply lay them out on one or more parchment-lined baking sheets and cover them loosely with plastic wrap. Freeze in a single layer, then remove your sheets from the freezer. Wrap the salmon cakes individually in plastic wrap and then store them together in a big freezer bag or container.