Break salmon into small pieces with fork.
Place rice crackers in a zip-lock bag and with a rolling pin make rice crackers into crumbs.
In a large bowl combine salmon, crackers, onion, garlic, lemon juice, salt, pepper and coriander.
Make 4 patties and refrigerate for 1 hour.
In a skillet, heat olive oil on high heat.
Fry both sides of each patty for 3-4 minutes.