Grandma always had these ready for us. Just 3 ingredients. Crispy, golden perfection without the carbs.

 These low-carb, three-ingredient salmon patties are a taste of my childhood, and now they’re the first thing my grandkids look for in the fridge when they visit. My own grandma always had a stack of these golden rounds ready in a plastic container—perfect for grabbing on the way in from the barn or after school, whether eaten cold or quickly crisped in a skillet. This is a simple, old-fashioned Midwestern way to turn a humble can of salmon into something special, but I’ve updated it to be just as delicious without the breadcrumbs or crackers. With just three pantry staples, you get that same familiar, comforting flavor, and they’re naturally low in carbs.

They’re perfect for a lunchbox alongside dill pickle spears and fresh cucumber or cherry tomatoes. At our table, we love them with a simple green salad, a spoonful of tartar sauce or lemony mayo for dipping, and a side of steamed green beans or creamy coleslaw for a true farmhouse supper. Enjoy them hot from the skillet for the ultimate crispy crust, or straight from the fridge the next day—just like Grandma’s.

Low-Carb 3-Ingredient Salmon Patties

Servings: 4 (Makes about 10-12 patties)

Ingredients

• 2 (14.75 oz) cans pink salmon, drained

• 3 large eggs

• ½ cup finely grated Parmesan cheese (the shelf-stable, shaker-style kind works best)

Instructions

1. Prepare the Salmon: Open the cans and drain the salmon very thoroughly, pressing gently on the lid to remove as much liquid as possible. Flake the salmon into a medium bowl with a fork. If you prefer, you can pick out and discard any large, round bones or pieces of skin (the bones are soft and edible, though!).

2. Mix the Patties: Add the eggs and grated Parmesan to the bowl with the salmon. Stir with a fork until everything is completely combined. You'll have a thick, slightly sticky mixture that holds together when pressed. If it seems too loose, let it sit for 5 minutes so the Parmesan can absorb some moisture.

3. Shape the Patties: Using your hands, form the mixture into small, round patties, about 2 to 2½ inches wide and ½-inch thick. Place them on a plate or tray as you go.

4. Heat the Skillet: Set a large skillet (cast iron is ideal) over medium heat and add enough oil to lightly coat the bottom. Let it heat until the oil shimmers.

5. Fry the Patties (First Side): Carefully place several patties in the hot skillet, leaving a little space between each. Fry without moving them for 3-4 minutes, until the bottoms are deep golden brown and crisp.

6. Flip and Finish: Gently flip each patty and cook for another 3-4 minutes on the second side, until golden brown and cooked through. Adjust the heat if needed to prevent burning.

7. Drain and Repeat: Transfer the cooked patties to a plate lined with paper towels to drain. Repeat with the remaining patties, adding a little more oil to the skillet if needed between batches.

8. Store: Let the patties cool slightly, then stack them in an airtight container. Place a small piece of parchment paper between layers if you like. Refrigerate for up to 3 days. Reheat in a dry skillet or enjoy them cold.

Tips & Variations

• Add Flavor (Still Low-Carb): Season the mixture with salt, pepper, garlic powder, onion powder, dried parsley, or a pinch of red pepper flakes.

• For Extra Crispiness: Chill the uncooked patties in the fridge for 20-30 minutes before frying. This helps them firm up and brown more evenly.

• Air Fryer Method: Lightly oil the air fryer basket, arrange patties in a single layer, and mist the tops with oil. Cook at 375°F for 8-10 minutes, flipping halfway, until golden.

• Make Mini Bites: For smaller, snack-size patties (perfect for little hands), shape the mixture into mini patties and reduce the cooking time slightly, watching closely so they don't over-brown.

• Dipping Sauce Ideas: Keep it low-carb with sugar-free ketchup, lemony mayonnaise, or a simple dip made from mustard and mayo.