Some recipes never go out of style, especially the ones passed down through generations. These low carb salmon patties are exactly the kind of simple, comforting food many grandmothers kept ready in the fridge. Golden, crispy on the outside and tender on the inside, they turn a couple cans of salmon into something warm, satisfying, and surprisingly filling.
Traditionally, salmon patties were made with crackers or breadcrumbs, but this version keeps things wonderfully simple and low carb. With just three pantry ingredients—canned salmon, eggs, and Parmesan cheese—you can create flavorful patties that crisp beautifully in the skillet.
They’re perfect for quick lunches, light dinners, or meal prep. Enjoy them fresh from the skillet for maximum crunch, or store them in the refrigerator for an easy snack the next day.
Why You’ll Love This Recipe
- 🐟 Only 3 simple ingredients
- 🥘 Quick and easy skillet recipe
- 🥗 Low carb and high protein
- ⏱ Ready in about 20 minutes
- 👨👩👧 Perfect for meal prep or quick snacks
Recipe Details
- Recipe: Low Carb Salmon Patties
- Servings: 4 servings
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
- 2 (14–15 oz) cans pink salmon, drained and flaked
- 3 large eggs
- ½ cup finely grated Parmesan cheese
Instructions
- Prepare the salmon.
Drain the canned salmon well and gently press out any excess liquid. Flake the salmon in a mixing bowl and remove any large bones or skin if desired. - Mix the ingredients.
Add the eggs and grated Parmesan cheese to the salmon. Stir until the mixture is evenly combined and thick enough to hold together. - Form the patties.
Using your hands, shape the mixture into small patties about 2–2½ inches wide and about ½ inch thick. You should get around 10–12 patties. - Heat the skillet.
Place a large skillet over medium heat and add enough oil to lightly coat the bottom of the pan. - Cook the patties.
Place several patties into the hot skillet without overcrowding. Cook for 3–4 minutes until the bottoms are golden brown and crispy. - Flip and finish cooking.
Carefully flip the patties and cook the second side for another 3–4 minutes until crisp and cooked through. - Drain and serve.
Transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve warm or allow them to cool for storage.
Serving Suggestions
- Serve with dill pickles and sliced cucumbers.
- Add a side of green salad with vinegar dressing.
- Pair with roasted broccoli or steamed green beans.
- Serve with mayonnaise, tartar sauce, or mustard for dipping.
Helpful Tips
- If the mixture feels too loose, let it rest a few minutes so the cheese absorbs moisture.
- A cast iron skillet helps create the crispiest crust.
- Avoid flipping the patties too early to keep them intact.
- Keep the heat at medium to prevent burning.
Variations
- Add garlic powder or onion powder for extra flavor.
- Mix in chopped parsley or dill.
- Add a pinch of red pepper flakes for mild heat.
- Form mini patties for bite-size snacks or appetizers.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to restore crispness.
- They can also be enjoyed cold straight from the fridge.
Final Thoughts
These low carb salmon patties prove that simple ingredients can still create something truly delicious. With just a few pantry staples and a quick skillet cook, you get crispy, satisfying patties that are perfect for busy days, quick lunches, or easy family meals.