3-Ingredient Low-Carb Salmon Patties

Ouadie Rhabbouron

Ingredients

Ingredient Amount Notes
Pink salmon, canned 2 cans (14–15 oz each) Drained & flaked
Eggs 3 large Binder
Parmesan cheese, finely grated ½ cup Shaker-style works best

Directions

  1. Prep salmon: Drain well, flake with fork, remove large bones/skin if desired.
  2. Mix: Add eggs and Parmesan. Stir until thick and sticky. Let sit briefly if mixture feels loose.
  3. Shape: Form 10–12 patties, about 2–2½ inches wide and ½ inch thick.
  4. Cook: Heat skillet with thin layer of oil over medium. Fry patties 3–4 min per side until golden and crisp.
  5. Drain: Transfer to paper towel–lined plate. Repeat with remaining patties.
  6. Store: Cool slightly, stack in container, refrigerate up to 3 days. Reheat in skillet or enjoy cold.

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