Low-Carb Three-Ingredient Salmon Patties

Here is a recipe for Low-Carb, Three-Ingredient Salmon Patties.

Because we are skipping the traditional breadcrumbs or crackers (which add carbs), these patties rely on eggs and a low-carb binder to hold them together. The most common “third ingredient” to achieve this is finely grated Parmesan cheese or almond flour.

Here are the two best ways to make them, depending on which low-carb binder you prefer.

Version 1: Parmesan-Crusted Salmon Patties

This version uses Parmesan as the binder and flavor booster. It is very savory and creates a delicious, crispy exterior.

The 3 Core Ingredients:

1. Canned Salmon: 1 can (14.75 oz), drained and flaked.

2. Eggs: 2 large, beaten.

3. Grated Parmesan Cheese: ½ cup (the kind in the green can or finely shredded fresh).

(Seasonings like salt, pepper, and garlic powder are optional but recommended for taste.)

Instructions:

1. Prepare Salmon: Drain the liquid from the can. Remove any large, round bones (these are edible and full of calcium, but you can mash them with a fork if you want to hide them) and skin if desired. Flake the salmon with a fork into a bowl.

2. Mix: Add the beaten eggs and the grated Parmesan cheese to the bowl. If you have them, add a pinch of salt, pepper, and garlic powder. Mix until everything is well combined.

3. Form Patties: Shape the mixture into 4 patties. The mixture will be sticky; wet your hands slightly to make it easier.

4. Cook: Heat a tablespoon of olive oil or butter in a skillet over medium heat. Cook the patties for 3-4 minutes per side, until golden brown and heated through.

Version 2: Almond Flour Salmon Patties

This version is closer to the texture of traditional crab cakes. The almond flour acts as a direct 1:1 substitute for breadcrumbs.

The 3 Core Ingredients:

1. Canned Salmon: 1 can (14.75 oz), drained and flaked.

2. Eggs: 1 large, beaten.

3. Almond Flour: ¼ cup (super-fine blanched almond flour works best).

(Seasonings are optional, and you will need oil for frying.)

Instructions:

1. Prepare Salmon: Drain and flake the salmon in a bowl, removing bones/skin if desired.

2. Mix: Add the beaten egg and the almond flour to the salmon. Mix until a cohesive “dough” forms.

3. Form Patties: Shape the mixture into 4 patties.

4. Cook: Heat oil in a skillet over medium heat. Fry the patties for 3-5 minutes per side until golden brown and firm to the touch.

Tips for Success

• Don’t Skip the Fat: Since we aren’t using carbs, the patties can stick to the pan. Make sure your skillet has a good layer of hot oil, butter, or bacon grease before adding the patties.

• Chill if Needed: If the patties feel too soft to flip, place them in the fridge for 15-20 minutes before frying to firm them up.

• Seasoning is Key: Canned salmon can be mild. A little bit of onion powder, paprika, or dried dill (if you have it) goes a long way to elevate the “three ingredients.”