Ingredients
2 cans (5–6 oz / 140–170 g each) salmon, well drained
2 large eggs
½ cup grated Parmesan cheese
Optional: black pepper, garlic powder, dried parsley, or chopped fresh herbs
1–2 tablespoons olive oil or butter, for frying
Instructions
Prepare the salmon: Drain the salmon very well and place it in a medium bowl. Flake it thoroughly with a fork. If using canned salmon with skin or bones, you can remove them or simply mash them into the mixture.
Make the mixture: Add the eggs and Parmesan. Stir until everything is evenly combined. Let the mixture rest for 2–3 minutes so the cheese can absorb some moisture.
Shape the patties: Divide into about 6–8 portions. Form each portion into a compact patty about ½ inch thick. Press firmly so they hold together while cooking.
Heat the skillet: Add olive oil or butter to a large nonstick skillet over medium heat.
Cook: Add the patties without overcrowding the pan. Cook for about 3–4 minutes per side, turning carefully, until deeply golden brown and crisp on both sides.
Serve: Let them rest for a minute before serving. They’re especially good with lemon wedges, a green salad, steamed vegetables, avocado, or a spoonful of garlic mayo.
Quick Low-Carb Sauce
Mix ¼ cup mayonnaise + 1 tablespoon lemon juice + a pinch of garlic powder and black pepper. Spoon over the warm salmon patties.
Tip: The key to patties that don’t fall apart is draining the salmon thoroughly and waiting until the first side develops a good crust before flipping.