It’s hard to argue with canned wild salmon. Rich in omega-3s and protein, as well as vitamin D, niacin, vitamin B12 and phosphorous, it’s shelf-stable, super-versatile, and far cheaper than fresh. It’s also hard to argue salmon patties. Patties are one of the easiest ways to dress up canned fish; it lets you turn those cans into a healthy hot meal that works any time of day: Use them as a base for eggs Benedict in the morning, have them on a salad for lunch, or make a quick sauce and serve with a side of veggies for dinner. Heck, you could even eat them cold out of the fridge as a healthy, protein-rich snack.

The best part? It’s easy to customize salmon patties simply by changing up the flavorings you put in them.

How to Make Salmon Patties with Whatever’s in Your Fridge

Here’s a simple recipe to start with, and 5 ways to make it different each time. Of course, you don’t have to stick to these; add whatever herbs you have in the fridge or spices from your pantry to make it your own.

• Asian-inspired: Add 1 tablespoon each minced ginger and garlic (stir in 1 tablespoon sriracha as well if you like some heat). Mix soy sauce or coconut aminos with toasted sesame oil and serve alongside as a dipping sauce.
• Lemon-herb: Add the zest of a lemon, 1 tablespoon juice, and any fresh herbs you have. Parsley or dill work well, or combine them and add a little mint or tarragon, too.
• Old Bay: Add a teaspoon or two of Old Bay seasoning.
• Buffalo: Add a tablespoon of Frank’s Red Hot or another hot sauce. Drizzle with blue cheese dressing right before serving.
• Bagel: Swap in red onion for the scallions and sprinkle in some everything-bagel seasoning.