Drain the salmon, remove any skin and visible bones, then flake into a bowl. Mix with the spring onions, breadcrumbs, parsley, capers, horseradish, egg, lemon juice, vegetable oil and seasoning, combining thoroughly. Divide the mixture into 4 and shape into patties.
Preheat the grill to high. Brush the patties with oil. Grill the patties for 4 to 5 minutes, then turn over and grill for a further 5 minutes or until golden brushing with oil.
Serve with lemon wedges and salad.
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