Drain your canned salmon well.

Remove the skin and large bones if you prefer, though they are edible.

Add the salmon to a bowl and flake it with a fork.

Stir in the egg, cracker crumbs, lemon juice, salt, and pepper until everything is well combined.

Form the mixture into 4–6 patties, depending on how big you like them.

Heat a skillet over medium heat with a bit of oil.

Cook patties for about 3–4 minutes per side until crispy, golden, and heated through.

Serve warm with mashed potatoes, peas, coleslaw, tartar sauce, or just a squeeze of fresh lemon.