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
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2 (14.75 oz) cans pink salmon, drained
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3 large eggs
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½ cup finely grated Parmesan cheese (the shelf-stable, shaker-style kind works best)
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