I have found that using wild King salmon instead of, say, sockeye is easiest for removing the bones. The bones are larger and there seems to be less of them in the King. Use your hands or tweezers to pull the bones out. If you don't want to remove the fish skin yourself, then you can ask to have it done for you when you purchase the fish. Once you have the patties formed you can refrigerate them in between pieces of waxed paper (only for a few days) or freeze them the same way.
This recipe requires pre-cooked quinoa.
3 green onions ends trimmed and chopped
1 handfuls cilantro
2 teaspoons finely grated lemon zest
1 teaspoons Herbamare
freshly ground black pepper
1½ pounds wild salmon fillets skinned and deboned
1 cups cooked quinoa