Prep the Ingredients

1. Drain the salmon: Use a colander to thoroughly drain canned salmon, squeezing out excess liquid for better texture.
2. Squeeze the spinach: Place thawed spinach in a clean kitchen towel or paper towels and wring out all excess water.

2. Combine the Mixture

1. In a large mixing bowl, flake the salmon with a fork.
2. Add the squeezed spinach, hash browns, and beaten eggs to the bowl.
3. Sprinkle with kosher salt and black pepper, mixing until just combined.

3. Form the Patties

1. Use your hands to form the mixture into 8 equal-sized patties.
2. Make sure the patties are compact but not overly packed, to maintain a light texture.

4. Cook the Salmon Cakes

1. Heat olive oil in a large skillet over medium heat.
2. Place the patties into the skillet, ensuring they are not overcrowded.
3. Cook for 5-6 minutes on each side until golden brown and crispy. Work in batches if necessary.

5. Serve and Enjoy

1. Serve hot with your favorite sides or sauces, such as a dollop of tartar sauce or a squeeze of lemon.
2. Pair with a fresh green salad or roasted vegetables for a complete meal.