These 3-ingredient salmon patties are the kind of thing my grandchildren expect to find in the fridge every time they visit—just like I used to find at my own grandma’s house. She always kept a container of golden little rounds stacked and ready, so anyone coming in from chores or school could grab one cold or warm it up in a skillet.

It’s a simple, old-fashioned Midwestern way to stretch a can of salmon into something comforting—updated here without breadcrumbs or crackers. Just three pantry staples, fried until crisp and brown, and you’ve got that same familiar taste with hardly any carbs at all.

They’re perfect tucked into a lunchbox with dill pickles and fresh veggies, or served at home with a green salad and a spoonful of mayonnaise or tartar sauce for dipping. Pair them with steamed beans, roasted broccoli, or coleslaw for a classic farmhouse plate. Best of all, they’re delicious hot from the skillet for crunch—or cold straight from the fridge the next day.

Low-Carb Salmon Patties 🐟🥚🧀

Ingredients

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.