2 (5–6 oz) cans salmon, drained and flaked (bones and skin removed if desired)
1/2 cup finely crushed saltine crackers (or plain bread crumbs)
1/4 cup finely diced onion (or 1 tablespoon dried minced onion)
1 large egg
1/2 teaspoon seasoned salt (or salt to taste)
Oil for pan-frying (vegetable or canola), for the skillet

In a medium bowl, combine the drained, flaked salmon, crushed saltines, diced onion, egg, and seasoned salt.

Mix gently with a fork or your hands until everything is evenly combined and the mixture holds together when pressed. If it feels too wet, add a little more crushed cracker; if it feels too dry, add a teaspoon or two of water.

Divide the mixture into 6–8 portions and shape each portion into a small patty about 1/2 inch thick. Set them on a plate while you heat the oil.

In a large skillet, heat a thin layer of oil (enough to coat the bottom) over medium to medium-high heat until it shimmers.

Carefully add the patties to the hot skillet, leaving a little space between them. Cook for 3–4 minutes on the first side, until deeply golden and crisp.

Flip the patties and cook another 3–4 minutes on the second side, until golden brown and heated through.

Transfer the cooked patties to a paper towel–lined plate to drain any excess oil. Taste one and sprinkle with a tiny pinch of extra salt if needed.

Serve hot with lemon wedges, hot sauce, tartar sauce, or your favorite dipping sauce.

To keep things truly 5-ingredient, this recipe stays basic, but you can easily dress it up when you have a few extra minutes. Add a teaspoon of Old Bay, Cajun seasoning, or smoked paprika for more Southern flair. Swap the saltines for panko or regular bread crumbs if that’s what you have on hand. If you prefer fresh salmon, you can use about 12 ounces of cooked, flaked salmon instead of canned—this is a great way to repurpose leftover salmon from another night. For a lighter version, pan-fry in just a slick of oil in a nonstick skillet, or bake the patties on a parchment-lined sheet at 400°F (200°C) for about 12–15 minutes, flipping once. These also work well for meal prep: cook the patties, let them cool, then refrigerate for up to 3 days. Reheat in a skillet or air fryer so they crisp back up, and tuck them into lunch containers with a simple salad or leftover veggies for an easy grab-and-go workday meal