In a food processor, pulse the salmon into ½" size pieces (about 5 seconds). Using the same bowl, pulse the onions and green onion 6 to 7 times, until diced. Mix the onion with the salmon, add the seasonings (garlic salt, sugar, lemon juice, panko) and set aside.
To make the crab filling, simply mix the crabmeat, one tablespoon mayonnaise and pepper together. Using your hands, form the salmon into 2" balls by tossing the mixture back and for the to help it hold together. Make an indentation in the center of the salmon ball and fill with a teaspoon of the crab mixture. Reshape the salmon ball, making sure to seal in the crab filling. Flatten the ball into a patty and place it onto parchment-lined pans.
Next, make the cream corn sauce by heating all the ingredients (cream corn, chicken broth, 2 tablespoons mayonnaise, capers, salt) together over a low heat. Set aside.
Heat the frying pan on a medium heat. Add the oil and pan-fry the salmon patty, turning it over when golden brown (about 3 to 4 minutes per side). Drizzle the sauce over the patties and serve with hot rice. Note: Salmon patties can be made without the crab filling.