These 3-Ingredient Salmon Patties are crisp on the outside, tender and flavorful inside, and incredibly easy to prepare. Made with canned salmon, one egg, and finely grated Parmesan cheese, they deliver a deeply golden, jagged crust without breadcrumbs, flour, crackers, or complicated ingredients.
The Parmesan is the secret ingredient that makes this simple salmon recipe work. It helps bind the salmon and egg together while creating crisp, lacy edges as the patties cook in a hot skillet. The result is a quick seafood dinner that tastes comforting and homemade while requiring only a few minutes of preparation.
The most important step is draining the canned salmon extremely well. Removing as much moisture as possible helps the patties hold together and allows the outside to fry instead of steam. When the salmon remains wet, the mixture can become loose and the crust may stay pale or soggy.
These easy salmon cakes are naturally low in carbohydrates because they contain no breadcrumbs or flour. They can be served for lunch, dinner, meal prep, or a high-protein snack. Pair them with salad, roasted vegetables, cauliflower rice, coleslaw, avocado, or a simple dipping sauce.
Optional salt, black pepper, and garlic powder add familiar savory flavor while keeping the main recipe at only three essential ingredients. You can also customize the patties with herbs, lemon zest, hot sauce, green onions, or Old Bay-style seasoning when you want a different flavor.
Why You Will Love These Easy Salmon Patties
The main advantage of this recipe is simplicity. Many traditional salmon patty recipes require breadcrumbs, crushed crackers, mayonnaise, onion, herbs, mustard, and several seasonings. Those versions can be delicious, but this recipe proves that canned salmon patties can hold together and develop an excellent crust with only three main ingredients.
Preparation is fast because canned salmon is already cooked. There is no need to handle raw fish, remove skin from fresh fillets, or wait for seafood to bake. Once the salmon is drained, the mixture takes only a few minutes to combine and shape.
The recipe is also affordable. Canned salmon is often less expensive than fresh salmon and has a long pantry shelf life. Keeping several cans available makes it easy to prepare a protein-rich meal when the refrigerator is nearly empty.
Parmesan cheese performs two jobs at once. It adds savory, salty flavor while helping the mixture hold together. During pan-frying, the cheese touching the skillet becomes crisp and golden, giving the patties their distinctive textured edges.
The recipe is naturally flexible. You can make five larger patties for a meal or six smaller patties for appetizers and snack plates. The seasonings can remain mild or be adjusted with garlic, cayenne, lemon, dill, parsley, or hot sauce.
These salmon patties also reheat well. Make a batch for dinner, refrigerate the leftovers, and warm them in a skillet or air fryer for another quick meal.
The Three Essential Ingredients
- 1 can, 14.75 ounces, pink or red salmon, drained extremely well
- 1 large egg
- 1/2 cup finely grated Parmesan cheese
Optional Seasonings
- Salt, used lightly
- Freshly ground black pepper
- Garlic powder
For Pan-Frying
- Olive oil or avocado oil
The cooking oil is needed for pan-frying but is not mixed into the salmon patty base. The patties themselves contain only salmon, egg, and Parmesan.
Ingredient Notes
Canned Salmon
Pink salmon and red sockeye salmon can both be used. Pink salmon usually has a milder flavor and is often more affordable. Red salmon has a deeper color and a stronger, richer taste.
A standard 14.75-ounce can may contain skin and soft bones. Both are edible, and the bones are soft enough to mash into the mixture. They also provide calcium. However, you can remove visible skin and bones when you prefer a smoother texture.
The salmon must be drained thoroughly. Simply pouring away the liquid is not enough for the crispiest patties. Place the salmon in a fine-mesh strainer and press firmly with the back of a fork until very little liquid remains.
When using a smaller can, reduce the egg or Parmesan accordingly. Too much egg in relation to the salmon can make the mixture wet and difficult to shape.
Egg
The egg binds the salmon and Parmesan together. One large egg is generally enough for a 14.75-ounce can of well-drained salmon.
If the egg is unusually large or the salmon remains slightly wet, the mixture may feel softer. Add a little more Parmesan and allow it to rest for several minutes before shaping.
Parmesan Cheese
Finely grated Parmesan is essential for binding and browning. The fine texture distributes evenly through the salmon and forms crisp areas against the hot skillet.
Freshly grated Parmesan provides excellent flavor, but shelf-stable finely grated Parmesan can also work because its dry texture absorbs moisture effectively.
Coarsely shredded Parmesan may not bind the mixture as evenly. When using shredded cheese, chop it finely before mixing.
Parmesan is naturally salty, so taste the cooked salmon or use additional salt cautiously.
Cooking Oil
Olive oil and avocado oil are both suitable for skillet cooking. Avocado oil has a neutral flavor and high smoke point. Olive oil gives the patties a slightly richer taste.
Use enough oil to coat the bottom of the skillet generously without fully submerging the patties.
Recommended Kitchen Equipment
You will need a fine-mesh strainer, medium mixing bowl, fork, measuring cup, large skillet, flat spatula, and paper towels.
A cast-iron skillet is ideal because it holds heat well and creates a deep golden crust. A heavy stainless-steel or nonstick skillet can also be used.
A thin, wide spatula makes flipping easier. The patties are most delicate before the first side has developed a firm crust.
A small measuring cup or cookie scoop can help divide the mixture evenly before shaping.
How to Make 3-Ingredient Salmon Patties
Step 1: Drain the Salmon Extremely Well
Open the can of salmon and pour away the liquid.
Transfer the salmon to a fine-mesh strainer placed over the sink or a bowl.
Use the back of a fork to press the salmon firmly against the strainer. Continue pressing and turning the salmon until as much liquid as possible has been removed.
This is the most important step in the entire recipe. Wet salmon produces a loose mixture and causes the patties to steam in the skillet. Properly drained salmon creates a thicker mixture that forms a crisp, golden crust.
Transfer the drained salmon to a mixing bowl.
Step 2: Check for Skin and Bones
Use a fork to break the salmon into small pieces.
Remove large pieces of skin or bone when desired. The soft bones can be mashed into the mixture and are safe to eat, but the choice depends on your texture preference.
Mash the salmon until no large chunks remain. A consistent texture makes the patties easier to shape.
Step 3: Add the Egg and Parmesan
Crack one large egg into the bowl.
Add one-half cup of finely grated Parmesan cheese.
Add a small pinch of salt, black pepper, and garlic powder when using them.
Remember that canned salmon and Parmesan can both contain sodium. It is easier to add salt at the table than to correct an overly salty mixture.
Step 4: Mix Thoroughly
Use a fork to mash and mix the salmon, egg, and Parmesan.
Continue mixing until everything is evenly combined and the mixture forms a thick paste.
Scrape the bottom and sides of the bowl so no dry Parmesan or unmixed egg remains.
The mixture should be moist enough to hold together but not loose or watery.
Step 5: Adjust the Texture if Needed
Press a small amount of the mixture between your fingers.
If it holds together, it is ready to shape.
If it feels overly wet, add one or two tablespoons of additional finely grated Parmesan. Mix and allow the mixture to rest for five minutes.
If it feels unusually dry and crumbly, add only a teaspoon of beaten egg or a small spoonful of moisture from the salmon can. Usually this is unnecessary when the listed measurements are used.
Step 6: Divide the Mixture
Divide the salmon mixture into five or six equal portions.
Five patties will be slightly larger and more suitable for a main meal. Six smaller patties cook a little more quickly and work well for snacks or appetizers.
For equal portions, flatten the mixture in the bowl and mark it into sections before lifting each portion.
Step 7: Shape the Patties
Wet your hands lightly with cool water to prevent sticking.
Form each portion into a tightly packed patty approximately one-half inch thick.
Press the edges firmly so loose pieces do not fall away in the skillet.
Avoid making the patties extremely thick. The outside may brown before the center becomes fully heated and set.
Place the shaped patties on a plate.
Step 8: Chill Briefly if Needed
The patties can be cooked immediately, but chilling them for 10 to 15 minutes can make them easier to handle.
This step is especially helpful when the kitchen is warm or the mixture feels soft.
Step 9: Heat the Skillet
Place a large cast-iron or heavy skillet over medium-high heat.
Add a generous drizzle of olive oil or avocado oil, enough to coat the bottom evenly.
Allow the oil to heat until it shimmers. The patties should begin sizzling immediately when placed in the skillet.
If the oil is not hot enough, the patties can absorb excess oil and may not develop a crisp crust.
Step 10: Add the Salmon Patties
Place the patties in the hot skillet carefully.
Leave space between them so steam can escape and the skillet temperature does not drop excessively.
Cook in two batches when your skillet is small.
Step 11: Leave Them Undisturbed
Cook the first side for approximately four to five minutes without moving the patties.
This waiting period is the secret to a strong golden crust. Moving them too soon can tear the delicate surface and prevent proper browning.
The patties are ready to flip when the edges look dark golden and the spatula slides underneath with little resistance.
Step 12: Flip Carefully
Slide a wide spatula completely underneath one patty.
Support the top gently with a second utensil when necessary.
Turn the patty in one controlled motion.
Repeat with the remaining patties.
Step 13: Cook the Second Side
Cook the second side for approximately three to four minutes.
The second side often cooks slightly faster because the skillet is fully heated and the patties are already warm.
The finished salmon patties should be deeply golden on both sides and hot in the center.
Step 14: Drain Excess Oil
Transfer the cooked patties to a plate lined with paper towels.
Allow them to rest for one or two minutes so the paper absorbs excess surface oil.
Do not stack the hot patties. Stacking traps steam and softens the crust.
Step 15: Serve Warm
Serve the patties while warm and crisp.
Add lemon wedges, tartar sauce, sour cream, hot sauce, or a simple salad when desired.
The Most Important Secret: Drain the Salmon Dry
The moisture level of canned salmon determines how well the patties hold together and brown.
Salmon packed with too much liquid behaves differently from a dry, compact mixture. When wet patties enter a hot skillet, the liquid turns into steam. Steam prevents direct contact between the Parmesan and the skillet, resulting in a softer, paler surface.
Excess moisture can also dilute the egg and make the mixture feel loose. This increases the chance that the patties will break during flipping.
Pressing the salmon in a strainer removes far more liquid than simply tipping the can over the sink.
Continue pressing until the salmon looks flaky rather than glossy and wet. This one step often makes the difference between fragile salmon cakes and crisp patties with a strong golden crust.
Why Parmesan Creates a Crispy Crust
Parmesan is a dry, aged cheese with concentrated protein and fat. When it touches a hot, oiled skillet, it browns quickly and forms crisp, irregular edges.
The cheese also absorbs some moisture from the egg and salmon, helping the mixture become firm enough to shape.
As the patties cook, the Parmesan on the outer surface develops a savory crust similar to baked cheese crisps.
Finely grated Parmesan works better than thick shreds because more cheese particles can contact the skillet evenly.
The result is a crust that is crisp, deeply golden, and naturally flavorful without breadcrumbs.
How to Keep Salmon Patties from Falling Apart
Drain the salmon thoroughly. Excess moisture is the most common cause of fragile patties.
Mix the ingredients until they form a uniform paste rather than leaving large flakes of salmon.
Pack each patty firmly and press the edges together.
Allow the mixture to rest for several minutes so the Parmesan can absorb moisture.
Chill the shaped patties briefly when they feel soft.
Use a properly heated skillet. A crust forms more quickly when the oil is hot.
Do not move the patties during the first four to five minutes.
Use a wide spatula that supports the entire patty during flipping.
Flip only once when possible. Repeated turning can cause breakage.
How to Get a Deep Golden Crust
Use a heavy skillet that maintains steady heat.
Heat the oil until shimmering before adding the patties.
Leave enough space between patties so they fry instead of steam.
Cook over medium-high heat, adjusting slightly when the skillet becomes too hot.
Do not cover the skillet. A lid traps steam and softens the crust.
Resist the urge to move or check the patties constantly.
Wait until the bottom has developed a strong crust before flipping.
Drain the finished patties briefly on paper towels and serve promptly.
How to Avoid Burned Parmesan
Parmesan browns quickly because it is dry and concentrated.
Heat the skillet over medium-high rather than maximum heat.
When the first patty darkens in less than three minutes, reduce the heat slightly.
Use enough oil to coat the skillet and prevent dry cheese from sticking directly to the pan.
Wipe away burned cheese fragments between batches when necessary.
Dark golden brown provides the best flavor. Black or heavily burned areas can taste bitter.
Can You Make Salmon Patties without Breadcrumbs?
Yes. This recipe contains no breadcrumbs, crackers, flour, or cornmeal.
Egg and Parmesan provide enough binding when the salmon is drained properly.
The breadcrumb-free preparation also allows the Parmesan to form a more noticeable cheese crust.
Because the recipe contains no flour-based binder, the patties may be slightly more delicate before cooking. Careful shaping and proper browning solve this issue.
Are These Salmon Patties Low Carb?
The three essential ingredients are naturally low in carbohydrates. Canned salmon and eggs contain little or no carbohydrate, while Parmesan generally contains only a small amount.
Exact nutrition varies by brand, portion size, cooking oil, and optional sauces.
Some bottled dipping sauces contain added sugar or starch, so check labels when carbohydrate tracking is important.
Serve the patties with salad, cauliflower rice, avocado, roasted vegetables, or low-sugar sauce for a lower-carbohydrate meal.
Easy Flavor Variations
Garlic Parmesan Salmon Patties
Add one-half teaspoon of garlic powder and extra black pepper to the mixture.
Serve with garlic mayonnaise or lemon aioli.
Lemon Pepper Salmon Patties
Add fresh lemon zest and generous black pepper.
Serve with lemon wedges and chopped parsley.
Dill Salmon Patties
Add dried or finely chopped fresh dill.
Dill pairs naturally with salmon, lemon, yogurt, and sour cream.
Spicy Salmon Patties
Add cayenne pepper, crushed red pepper, hot sauce, or Cajun seasoning.
Serve with spicy mayonnaise or cooling sour cream.
Old Bay-Style Salmon Patties
Add a small amount of seafood seasoning in place of plain salt.
Check the salt level before adding additional seasoning.
Green Onion Salmon Patties
Add finely sliced green onions to the mixture.
Use only a small amount so the patties remain easy to bind.
Herb Salmon Patties
Add finely chopped parsley, chives, or cilantro.
Fresh herbs brighten the rich Parmesan and salmon flavor.
Smoky Salmon Patties
Add smoked paprika and a small pinch of cayenne.
Serve with avocado or creamy slaw.
Italian Salmon Patties
Add Italian seasoning, garlic powder, and a little extra Parmesan.
Serve with tomato salad or marinara sauce.
Buffalo Salmon Patties
Add a small amount of buffalo-style hot sauce to the mixture.
Too much liquid can loosen the patties, so add only a teaspoon or two.
Serve with celery and blue cheese or ranch-style dressing.
Can You Use Tuna Instead of Salmon?
Yes. Well-drained canned tuna can replace salmon, although the flavor and moisture level will differ.
Use approximately the same drained weight and adjust the Parmesan if the mixture feels wet or dry.
Tuna tends to be leaner and can produce firmer patties. Avoid overcooking because the inside may become dry.
Can You Use Fresh Salmon?
Cooked fresh salmon can be used in place of canned salmon.
Remove the skin and any visible bones, then flake the fish finely.
Because fresh salmon may contain more moisture, pat it dry before mixing.
Measure approximately 12 ounces of cooked salmon for a similar batch.
Fresh salmon usually has a milder flavor and softer texture than canned salmon.
Can You Bake the Salmon Patties?
Yes, although oven-baked patties may not develop the same jagged, deeply fried Parmesan crust.
Preheat the oven to 425°F.
Line a baking sheet with parchment paper and brush it lightly with oil.
Arrange the patties on the sheet and spray or brush the tops with additional oil.
Bake for approximately 10 to 12 minutes, flip carefully, and continue baking for another eight to ten minutes.
Broil briefly at the end for additional browning, watching constantly.
Can You Cook Them in an Air Fryer?
Yes. Air frying provides a crisp result with less added oil than skillet frying.
Preheat the air fryer to approximately 375°F.
Lightly spray the basket and both sides of the patties with oil.
Arrange the patties in one layer without touching.
Cook for approximately eight minutes, flip gently, and continue cooking for four to six minutes.
Air fryer models vary, so check early and cook until the exterior is golden and the center is hot.
Can You Make Them Ahead?
The salmon mixture can be prepared several hours in advance.
Cover the bowl and refrigerate until ready to shape and cook.
You can also shape the patties, place them on a parchment-lined plate, cover them, and refrigerate for up to one day.
Cold patties often hold together more easily in the skillet.
Cooked patties can be refrigerated and reheated later, although the crust is crispest immediately after frying.
What to Serve with Salmon Patties
Simple Green Salad
Serve the warm patties with lettuce, cucumber, tomatoes, and lemon vinaigrette.
Coleslaw
Creamy or vinegar-based coleslaw adds crunch and freshness.
Roasted Vegetables
Broccoli, asparagus, zucchini, green beans, Brussels sprouts, and carrots all pair well with salmon.
Cauliflower Rice
Season cauliflower rice with garlic, lemon, herbs, or Parmesan.
Mashed Potatoes
Traditional mashed potatoes make a comforting family dinner.
Avocado
Sliced avocado or guacamole adds creamy texture and balances the crisp crust.
Cucumber Salad
A cool cucumber salad with vinegar, dill, or yogurt complements the rich patties.
Eggs
Serve smaller salmon patties with fried or poached eggs for breakfast or brunch.
Easy Dipping Sauces
Lemon Yogurt Sauce
Mix Greek yogurt with lemon juice, garlic powder, salt, and dill.
Simple Tartar Sauce
Combine mayonnaise with chopped pickles, lemon juice, and black pepper.
Spicy Mayonnaise
Mix mayonnaise with hot sauce or sriracha.
Garlic Aioli
Combine mayonnaise, minced garlic, lemon juice, salt, and pepper.
Mustard Sauce
Mix Dijon mustard with mayonnaise or Greek yogurt.
Any sauce adds ingredients and changes the nutrition profile of the basic three-ingredient recipe.
How to Store Leftover Salmon Patties
Allow the cooked patties to cool before placing them in an airtight food storage container.
Separate layers with parchment paper so the surfaces do not stick together.
Refrigerate within two hours of cooking.
Store for up to three days for the best quality.
The crust softens during refrigeration but can become crisp again with proper reheating.
How to Reheat Salmon Patties
The skillet is one of the best reheating methods.
Add a small amount of oil to a skillet over medium heat and warm the patties for two to three minutes per side.
An air fryer also restores crispness. Heat at approximately 350°F for three to five minutes.
For oven reheating, place the patties on a baking sheet and warm at 375°F until hot.
The microwave is quick but softens the crust. Use short intervals to avoid drying the salmon.
Can You Freeze Salmon Patties?
Yes. Both cooked and uncooked patties can be frozen.
Freezing Uncooked Patties
Shape the patties and place them on a parchment-lined tray.
Freeze until firm, then transfer them to a freezer-safe container with parchment between layers.
Freeze for up to two months.
Thaw overnight in the refrigerator before pan-frying.
Freezing Cooked Patties
Cool the patties completely.
Wrap them individually or separate them with parchment in an airtight container.
Freeze for up to two months.
Thaw in the refrigerator and reheat in a skillet, oven, or air fryer.
Common Mistakes to Avoid
Do not leave the canned salmon wet. Excess moisture prevents crisp browning.
Avoid using too much egg. The mixture can become loose and difficult to shape.
Do not use thick, long shreds of Parmesan without chopping them.
Avoid shaping the patties loosely. Pack them firmly.
Do not place the patties in cold oil.
Avoid overcrowding the skillet.
Do not move the patties during the first several minutes.
Avoid flipping before a strong crust forms.
Do not cook over extremely high heat. Parmesan can burn before the center is hot.
Avoid stacking the patties immediately after cooking because steam will soften the crust.
Frequently Asked Questions
Why Are My Salmon Patties Falling Apart?
The salmon may contain too much liquid, the patties may not be packed firmly, or they may have been flipped before the first crust formed.
Do I Need Breadcrumbs?
No. Egg and finely grated Parmesan bind this recipe.
Can I Use a Smaller Can of Salmon?
Yes, but reduce the egg and Parmesan proportionally. For a can around seven ounces, use approximately half a beaten egg and one-quarter cup Parmesan.
Should I Remove the Bones?
The soft bones in canned salmon are edible and can be mashed into the mixture. Remove them when you prefer a smoother texture.
Should I Remove the Skin?
The skin is edible, but it can be removed according to personal preference.
Can I Use Pre-Grated Parmesan?
Yes. Finely grated shelf-stable Parmesan often works well because it is dry and absorbs moisture.
Can I Use Mozzarella?
Mozzarella contains more moisture and does not create the same crisp crust. Parmesan is recommended.
Can I Make Them without Egg?
The egg is an important binder. An egg-free version requires a different binding ingredient and would no longer be the same three-ingredient recipe.
Can I Cook Them without Oil?
A nonstick skillet may require only a light spray, but some oil improves browning and crispness.
How Many Patties Does the Recipe Make?
The recipe makes approximately five large or six medium patties.
How Do I Know When They Are Ready to Flip?
The bottom should be deeply golden, the edges should look set, and a spatula should slide underneath easily.
Can I Add Onion?
Yes. Use a small amount of finely chopped onion or green onion. Too much raw onion may release moisture.
Can I Add Lemon Juice?
Lemon juice is best served over the cooked patties. Adding too much liquid to the raw mixture can weaken the binding.
Are They Keto-Friendly?
The basic ingredients are low in carbohydrates and may fit many low-carb or keto meal plans. Calculate nutrition with your exact products and serving size.
Can I Serve Them Cold?
Yes, but the Parmesan crust is best when warm and crisp.
Food Safety and Allergy Notes
This recipe contains fish, eggs, and dairy.
Parmesan and canned salmon may contain significant sodium, so season carefully.
Wash your hands after handling raw egg and clean bowls, forks, countertops, and utensils.
Cook the patties until the egg is set and the centers are hot.
Refrigerate leftovers within two hours.
Check canned salmon and Parmesan labels for additional allergens or processing warnings.
Keep hot oil away from water and lower the patties into the skillet carefully to prevent splashing.
Why This Recipe Is Great for Busy Families
Canned salmon requires no thawing, trimming, or lengthy cooking. It can remain in the pantry until you need a quick meal.
The recipe uses only three essential ingredients and basic kitchen equipment.
Preparation takes only a few minutes, while skillet cooking takes less than ten minutes per batch.
The patties can be made mild for children and served with optional sauces for adults.
They pair with simple vegetables, salad, potatoes, rice, or bread, allowing the meal to be adjusted for different family preferences.
Leftovers can become lunch, breakfast, sandwiches, or protein snacks.
Printable 3-Ingredient Salmon Patties Recipe
Crispy Parmesan Salmon Patties
Prep Time: 12 minutes
Cook Time: 8 to 10 minutes per batch
Total Time: Approximately 25 minutes
Yield: 5 to 6 patties
Category: Lunch or dinner
Cooking Method: Pan-fried
Cuisine: American comfort food
Ingredients
- 1 can, 14.75 ounces, pink or red salmon
- 1 large egg
- 1/2 cup finely grated Parmesan cheese
- Salt, black pepper, and garlic powder, optional
- Olive oil or avocado oil for pan-frying
Instructions
- Open the canned salmon and drain away the liquid.
- Transfer the salmon to a fine-mesh strainer.
- Press firmly with the back of a fork to remove as much moisture as possible.
- Place the drained salmon in a mixing bowl.
- Remove visible skin or bones when desired.
- Mash the salmon finely with a fork.
- Add the egg and finely grated Parmesan.
- Add a small pinch of salt, black pepper, and garlic powder when desired.
- Mix until the ingredients form a thick, uniform paste.
- Divide the mixture into five or six equal portions.
- Wet your hands lightly with water.
- Shape each portion into a tightly packed patty approximately one-half inch thick.
- Heat a generous drizzle of olive oil or avocado oil in a large skillet over medium-high heat.
- When the oil is shimmering, place the patties in the skillet with space between them.
- Cook without moving for four to five minutes.
- When the bottoms are deeply golden and release easily, flip the patties carefully.
- Cook the second side for another three to four minutes.
- Transfer the patties to a paper towel-lined plate.
- Serve warm.
Storage
Store cooled patties in an airtight container in the refrigerator for up to three days.
Reheating
Reheat in a lightly oiled skillet, air fryer, or hot oven to restore the crisp crust.
Freezing
Freeze cooked or uncooked patties in airtight freezer-safe packaging for up to two months.
Important Tip
Drain and press the canned salmon extremely well. Removing moisture is the most important step for patties that hold together and develop a crisp Parmesan crust.
Final Thoughts
These 3-Ingredient Salmon Patties turn canned salmon, one egg, and finely grated Parmesan into a quick, crisp, protein-rich meal.
The Parmesan binds the mixture while creating deeply golden, jagged edges in the hot skillet. No breadcrumbs, crackers, flour, or complicated ingredients are required.
The most important part of the recipe is pressing as much liquid as possible from the canned salmon. A dry mixture holds its shape better and fries instead of steaming.
Pack the patties firmly, place them in shimmering oil, and leave them undisturbed for four to five minutes. Waiting for the first crust to form makes flipping much easier.
Serve the finished patties with lemon, salad, coleslaw, roasted vegetables, cauliflower rice, avocado, tartar sauce, or garlic yogurt sauce.
With a short ingredient list, affordable pantry staples, convenient storage, and a crispy Parmesan crust, these easy salmon patties are a dependable recipe for busy lunches, family dinners, meal prep, and quick high-protein snacks.