I've been making salmon patties since my grandmother taught me her version years ago, and they've become one of my go-to weeknight dinners. There's nothing fancy about them, but that's exactly why they work so well. You can have dinner on the table in under 30 minutes, and the whole family actually eats them without complaining. What makes these patties special is the combination of canned salmon (yes, canned works perfectly here) with plenty of fresh herbs. I use dill, parsley, and chives because they brighten up the fish and make everything taste fresher. The key is draining the salmon really well and flaking it with a fork so you don't end up with mushy patties. I learned this the hard way after serving some pretty sad, falling-apart versions early on. The binding comes from matzo meal instead of breadcrumbs, which keeps everything kosher and gives the patties a slightly different texture. I add an egg and just a touch of mayonnaise to hold things together. Some people skip the mayo, but I find it helps keep the patties moist without making them soggy. The trick is getting the mixture just right so they hold together in the pan but don't turn into hockey pucks. These work great for Shabbat lunch or any time you want something satisfying but not too heavy. I serve them with a simple salad and some roasted vegetables, though they're also excellent tucked into pita bread with some cucumber and tomato. My kids like them plain, which tells you everything you need to know about how approachable they are.