t’s a simple, old-fashioned Midwestern way to stretch a can of salmon into something comforting—updated here without breadcrumbs or crackers. Just three pantry staples, fried until crisp and brown, and you’ve got that same familiar taste with hardly any carbs at all.
They’re perfect tucked into a lunchbox with dill pickles and fresh veggies, or served at home with a green salad and a spoonful of mayonnaise or tartar sauce for dipping. Pair them with steamed beans, roasted broccoli, or coleslaw for a classic farmhouse plate. Best of all, they’re delicious hot from the skillet for crunch—or cold straight from the fridge the next day.
