Put mashed canned salmon in the frying pan and 2 cheap additions to whip up a dinner so incredibly tasty your friends will be begging for the secret!

This little supper is the kind of thing I watched my mother throw together on busy farm nights when the chores ran long and the grocery money ran short. You start with a humble can of salmon, mash it right in the frying pan, then stretch it with just two thrifty pantry staples to make tender, golden patties. It’s pure Midwestern practicality: three ingredients, one pan, and a smell so good it’ll pull folks to the kitchen asking what your secret is. These stovetop salmon patties taste like the sort of honest, comforting food that’s fed families around here for generations.

I like to serve these salmon patties hot from the pan with a scoop of mashed potatoes or buttered boiled potatoes and a simple vegetable like peas, green beans, or corn. A dab of mayonnaise, tartar sauce, or even plain old ketchup on the side doesn’t hurt a thing. They’re also lovely tucked into soft sandwich buns with lettuce and pickles, or set over white rice with a squeeze of lemon. If you have leftovers, they reheat nicely in a dry skillet and make a fine breakfast alongside eggs and toast.

Servings: 3–4

1 (14–15 oz) can pink salmon, drained (skin and bones removed if desired)

Place a large, heavy-bottomed frying pan (cast iron if you have it) on the stove over low heat and let it warm while you prepare the salmon. If you’re using oil, drizzle 2 tablespoons into the pan so the bottom is lightly coated.

Open the can of salmon and drain off the liquid. Add the salmon directly into the warm frying pan. Using a fork, mash the salmon well right in the pan, breaking up any larger pieces. If you prefer, pick out skin and soft bones, though many folks mash them in for extra calcium.

Sprinkle the dry breadcrumbs (or crushed saltines) evenly over the mashed salmon in the pan. Gently toss and stir with the fork so the crumbs soak up any remaining moisture and are mixed throughout. The mixture should look like moist, crumbly salmon stuffing.

Pour the beaten eggs over the salmon-and-crumb mixture in the pan. Stir and fold with your fork until everything is evenly combined and holds together when pressed. If the mixture seems too wet, sprinkle in a bit more crumbs; if it’s too dry and crumbly, add a teaspoon or two of water or reserved salmon liquid.

Taste a little of the mixture (if you’re comfortable doing so with raw egg) or fry a tiny test patty until cooked, then season lightly with salt and black pepper if desired. Keep the heat at medium-low so nothing scorches while you work.

Using your hands or a spoon, shape the salmon mixture into small patties about 2 to 3 inches across and 1/2 inch thick, pressing them together firmly so they hold their shape. Lay them right back into the same frying pan as you form them, nestling them in a single layer.

Turn the heat up to medium. If the pan looks dry, add another drizzle of oil around the patties. Let the patties cook undisturbed for 4 to 5 minutes, or until the bottoms are nicely browned and feel set when you nudge them with a spatula.

Carefully flip each patty with a spatula. Cook the second side another 3 to 5 minutes, until golden brown and the centers are hot and firm. Because the salmon is already cooked, you’re mainly setting the egg and crisping the crumbs, but make sure there’s no soft, raw egg texture left inside.

Transfer the cooked salmon patties to a plate lined with a paper towel to catch any excess oil. Serve hot, with lemon wedges or your favorite sauce if you like.

You can swap the dry breadcrumbs for an equal amount of finely crushed saltine crackers, cornflakes, or even dry stuffing mix for a different flavor. If you like more onion flavor, stir 1 to 2 tablespoons of very finely minced onion or a pinch of onion powder into the salmon mixture before forming patties (this will technically add another ingredient, but it’s a common tweak). A spoonful of grated cheese in the mix or sprinkled on top while the patties finish cooking adds a cozy, casserole-like touch. For a lighter version, use whole-wheat breadcrumbs and a nonstick skillet with just a whisper of oil. If you’re cooking for someone who is gluten-sensitive, choose gluten-free breadcrumbs or crackers and double-check that your canned salmon is plain. Always keep food safety in mind: use canned salmon before its expiration date, discard any can that’s bulging, rusted, or badly dented, and keep your hands and utensils clean while handling the mixture. Because these patties contain egg, cook them until the centers are fully set and steaming hot, and refrigerate leftovers within 2 hours, using them within 3 days or freezing for longer storage.