Low Carb 3-Ingredient Salmon Patties
Crispy, golden salmon patties made with just canned salmon, eggs, and Parmesan cheese. Low carb, high protein, and ready in about 25 minutes.
Ingredients
- 2 cans pink salmon (14-15 oz each) drained very well and flaked
- 3 large eggs
- ½ cup finely grated Parmesan cheese dry shaker-style works best for binding
For Frying
- oil enough to lightly coat the skillet
Instructions
- Open the cans of salmon and drain very well, pressing gently with the lid to squeeze out as much liquid as possible. Transfer to a medium bowl and flake with a fork, removing any large bones or skin if you prefer.
- Add the eggs and Parmesan cheese to the bowl and stir until evenly combined. The mixture should look thick and slightly sticky. If it feels too wet, let it rest 3 to 5 minutes so the cheese can absorb more moisture.
- With clean hands, shape the mixture into patties about 2 to 2 1/2 inches wide and 1/2 inch thick. You should get 10 to 12 patties.
- Place a large skillet over medium heat and add enough oil to lightly coat the bottom. Heat until the oil shimmers but does not smoke.
- Carefully add several patties, leaving space between them. Cook undisturbed for 3 to 4 minutes, until the bottoms are deeply golden and crisp.
- Gently flip each patty and cook another 3 to 4 minutes, until the second side is golden brown and the patties are cooked through.
- Transfer cooked patties to a paper towel-lined plate. Fry the remaining patties, adding a little more oil between batches if needed.
- Serve warm, or cool and refrigerate for later. They are just as good cold straight from the fridge.
Notes
Approximate nutrition per patty: 115 calories, 11g protein, 7g fat, 1g carbohydrates, 260mg sodium. Draining the salmon thoroughly is the key to patties that hold together.
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