Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
Heat 1 tsp. oil over low heat in a sauté pan. Sauté onion.
Add cooked green chile. Cook an additional 10 minutes over medium heat. Remove from heat.
In a separate bowl, mash salmon with a fork.
Stir in cooked onion and green chile mixture. Add remaining ingredients except for oil.
Heat ¼ cup oil over medium heat in a non-stick skillet.
Drop mixture by heaping tablespoon onto heated skillet. Flatten with spatula. Cook over medium heat until golden brown, approximately 3 minutes. Turn and cook approximately 2 more minutes or until golden brown. Drain on paper towel.