Place salmon in a medium sized bowl, reserving the liquid. Flake apart with a fork and remove any large pieces of bone and/or skin, if you prefer (I personally leave the skin in and remove large bones, but both are completely edible).
Add bread crumbs (1/2 cup), egg, minced red onion (1/4 cup), minced jalapeño, frozen corn (1/2 cup), paprika (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon). Stir well with a spoon or use your hands to mix it thoroughly, adding the liquid from the can gradually until desired texture is reached (I usually add all of it). The mixture should clump together easily.
Form 8 small patties with your hands, rounding them out on the edges and flattening them as you go to about 1/2 inch thickness. (Tip: I used a large disher scoop to measure out each patty before forming them so they would all be the same size.)
Heat the 2 tablespoons of olive oil in a large (12-inch) skillet. (I prefer nonstick for this recipe, but cast iron also works great). Add four of the patties to the skillet and cook for 2 minutes, until browned. Flip carefully, and press down with the back of the spatula to flatten the patties a bit. Cook for another 2 minutes, or until browned on the other side. Transfer to a paper towel, then repeat with the remaining four patties.
Meanwhile, if making the creamy lemon sauce, combine the sour cream (1/2 cup), lemon juice (1 tablespoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon).
Serve hot with the creamy lemon sauce, if desired. You can eat these on a bun like a burger, on the side of a salad, in pita pockets, or on their own!
Notes
Make them an appetizer: form 16 small patties instead of 8 and serve them with the lemon sour cream sauce to dip into.
Troubleshooting for patties falling apart: Something that can help with patties like this staying together is cooling off the mixture. You can do this before or after forming the patties - but the colder they are, the better they will stay together. Another trick is to cook them for a longer time at a lower heat - this will ensure the inside is cooked (and therefore the egg, which will help bind it together well), without overdoing the outside.