My aunt made these every Friday during lent when meat was off the table. Crispy on the outside and tender inside, they transform pantry staples into a feast.

These 5-ingredient salmon patties are the kind of simple, comforting meal that shows up week after week without anyone getting tired of them. They’re inspired by the way my aunt cooked every Friday during Lent, when meat was off the table and she had to lean hard on pantry staples. A can of salmon, a few basics from the fridge, and a hot skillet turned into a plate of golden, crispy patties with tender, flaky centers that felt like a little feast, even on the tightest weeks.

Serve these salmon patties hot on a floral plate with a lemon wedge on the side, just like my aunt did. They’re lovely with buttered boiled potatoes, a simple green salad, or steamed green beans. For a more casual night, tuck them into soft buns with lettuce and mayo for easy salmon burgers, or set them out with tartar sauce or plain yogurt mixed with a squeeze of lemon for dipping. A side of coleslaw or roasted vegetables rounds out the plate and makes this humble pantry meal feel special.

Servings: 4

2 cans (5–6 ounces each) salmon, drained and flaked

In a medium mixing bowl, combine the drained, flaked salmon, breadcrumbs, beaten eggs, chopped onion, and salt. Use a fork or clean hands to gently mix until everything is evenly combined and the mixture holds together when pressed.

Let the mixture sit for 5 minutes so the breadcrumbs can absorb some moisture. This helps the patties stay tender inside while getting crisp on the outside.

With slightly damp hands, divide the mixture into 8 equal portions and shape each into a patty about 2 1/2 inches wide and 1/2 inch thick. Press them firmly so they don’t fall apart in the pan.

Heat the vegetable oil in a large skillet over medium heat until it shimmers. You want enough oil to lightly coat the bottom of the pan for even browning.

Place the patties in the hot skillet in a single layer without crowding. Cook for 3–4 minutes on the first side, until the bottoms are deep golden brown and crisp.

Carefully flip each patty and cook for another 3–4 minutes, or until the second side is golden brown and the patties are heated through. Adjust the heat if they’re browning too quickly.

Transfer the cooked patties to a paper-towel-lined plate to drain off any excess oil. Repeat with remaining patties, adding a bit more oil to the pan if needed.

Serve the salmon patties hot on a plate with a lemon wedge. Squeeze lemon over the top right before eating for a bright, fresh finish that wakes up all the flavors.

For picky eaters, you can make the patties smaller, almost like nuggets, and serve them with ketchup or ranch for dipping. If someone in the house isn’t a fan of onion texture, grate the onion instead of chopping it so it melts into the mixture. To stretch the recipe for a bigger family, add an extra 1/4 cup breadcrumbs and 1 more egg, then form slightly smaller patties. For a bit more flavor on non-Lent days, you can add a pinch of black pepper or dried dill without changing the simple spirit of the dish. If you prefer baking over frying, brush the patties lightly with oil and bake on a parchment-lined sheet at 400°F (200°C) for 12–15 minutes, flipping once, until golden. Leftover patties reheat well in a skillet over low heat or in the oven; tuck them into lunchboxes with crackers and carrot sticks for an easy next-day meal.