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There are many great reasons for always keeping a can of salmon in your pantry: It’s inexpensive, has a long shelf life, and is an excellent source of protein and good-for-the-heart omega 3s. And with a few other staples it can transform into a delicious dinner in minutes. This is a case in point. Both the patties and the sauce are infinitely adaptable to other tasty tidbits you have on hand. Serves 4-6. – Susan Puckett

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Sauce

• ½ cup full-fat Greek yogurt
• 1 tablespoon capers, rinsed and chopped
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• Kosher salt and freshly ground black pepper

Salmon Patties

• 1 (14.75 ounce) can salmon
• ½ cup seasoned dry breadcrumbs
• ¼ cup chopped onion
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil, plus more, as needed

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Instructions

1. In a small bowl, mix the yogurt, capers, lemon juice, and zest. Season with salt and pepper.
2. Drain the salmon, reserving the liquid. Place the salmon in a medium bowl. Add breadcrumbs, onion, egg, and mustard; mix well to combine.
3. Shape the mixture into 8 to 12 patties and set them on a tray, adding reserved liquid from the salmon if the mixture is too dry. Line a plate with paper towels and set near the stove.
4. In a large skillet over medium heat, heat 1 tablespoon of the oil and add patties, leaving several inches of space in between. Cook until golden brown, about 3 to 4 minutes per side. Drain on paper towels. Add a little more oil and repeat with the remaining patties.
5. Serve patties with the sauce.

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