Pulse 10 ounces of undrained, canned salmon in a food processor to chop as finely as possible.
In a stand mixer, combine salmon, 1 egg (beaten), and 2 cups whole wheat flour until dough forms. If the dough is too dry, add up to 1/3 cup water. If it's is too wet or sticky, add a bit more flour. The dough should be tacky but not sticky.
Roll dough on a floured surface until about 1/4-inch thick. Use a 3/4-inch cookie cutter in the shape of your choice to create your treats.
Place treats on a parchment-lined baking sheet and bake at 350° for about 20 minutes. When they're slightly browned and crunchy, they're done.
Allow to cool before serving.
Store in an airtight container for up to 2 weeks.
Any 3/4-inch cookie cutter will work fine for these treats. If you'd like to use the goldfish-shaped cutter in this post, here's the link.