Unfortunately, they do put salt in the canned salmon. Nobody in our house is restricted on salt (yet). If you are, you'll definitely want to use an alternate to the saltines in this recipe, but if you can get the salt content low enough for your needs, these can be thrown together really quick.
Salmon Patties
1 14 oz can pink salmon
½ sleeve of saltines, crushed.
1 egg, beaten
Onion powder*
Celery seed*
½ tsp Dill weed (dried)
½ tsp Parsley (dried)
Salt/pepper to taste
*If time allows, dice a little onion and a rib of celery fine and pre-cook in a tiny bit of oil to soften. Use in place of the onion powder and celery seed.
Drain juice from salmon and reserve. Flake salmon in a bowl (remove the skin if you don't like it. Leave the bones, they are soft and provide calcium). Add the cracker crumbs, dash of onion powder, celery seed, parsley flakes, dill weed and stir together. Add the egg and stir. Add the salmon juice back in as needed. Heat a skillet and add a small amount of oil. Shape into 6 patties (1/3 cup measuring cup portions them out well) and cook until golden brown on both sides. Or, you can bake the patties but the skillet is a lot quicker.
Alternate - in place of saltines, use heaping ½ cup dry bread crumbs, or 2 slices/heels of bread crumbed in the food processor, or 1 cup of leftover mashed potatoes.