Low Carb 3-Ingredient Salmon Patties – Page 3

The Magic of Three Ingredients

You don’t need a massive grocery list to make incredible food. Here is everything you need to know about the trio that makes this recipe work:

Canned Pink Salmon (Two 14-15 oz cans): Make sure you drain the salmon very well. Traditional canned salmon comes with edible skin and soft bones, which are rich in calcium. You can mash them right in, or if you prefer a smoother texture, simply pick out the larger pieces before flaking the meat with a fork.
Large Eggs (3): Eggs act as the ultimate natural binder. They hold the flaked salmon and cheese together, ensuring your patties don’t crumble when they hit the hot oil.
Finely Grated Parmesan Cheese (½ cup): This is the magic ingredient! Skip the fancy shredded cheese for this one; you want the dry, finely grated, shaker-style Parmesan. It absorbs the moisture from the eggs and salmon, acts as the “flour” or “breadcrumb” replacement, and creates an unbelievably savory, salty, and crispy exterior when fried.

To ensure your readers (and your family) get the perfect crunch every single time, keep these pro tips in mind:

Drain, Drain, Drain: Moisture is the enemy of a crispy patty. Press the lid down firmly into the can to squeeze out as much water as possible before adding the salmon to your bowl.
Let the Mixture Rest: Once you mix the salmon, eggs, and Parmesan, let the bowl sit on the counter for about 5 minutes. This gives the dry Parmesan time to absorb the egg and any residual moisture, making the patties much easier to shape.
Don’t Overcrowd the Pan: When frying, leave at least an inch of space between each patty. If you pack them too tightly, they will steam instead of fry, and you’ll miss out on that beautiful golden-brown crust.
Use Cast Iron: If you have a cast-iron skillet, use it! Cast iron conducts and holds heat beautifully, giving you a superior, even sear on the patties.