When my kids were little and Lent rolled around, my sister and I used to trade tricks for getting supper on the table fast without feeling like we were “making do.” These 3-ingredient salmon patties are one of those hand-me-down treasures from my Aunt Ruth. She’d fry up a big skillet-full on Friday nights, and the whole house would smell like comfort. They’re low carb without trying to be fancy: just canned salmon, eggs, and crushed pork rinds for that wonderfully crisp, old-fashioned crust. Everything stirs together in one bowl and fries up in minutes, perfect for those weeknights when the clock is louder than your appetite.
I like to tuck these warm salmon patties into a plastic container and let them rest on a paper towel while I finish the rest of supper. They’re lovely with a simple side of coleslaw, sliced cucumbers and onions in vinegar, or a pan of roasted green beans. If you’re keeping things low carb, skip the bun and serve them over a bed of lettuce with a spoonful of tartar sauce, lemon wedges, or a little dill mayo. They also make a nice make-ahead lunch; just chill the cooked patties in the same container and enjoy them cold or gently rewarmed in a dry skillet.
Low Carb 3-Ingredient Salmon PattiesServings: 4
Ingredients
2 (14.75-ounce) cans salmon, drained and flaked (bones and skin removed if desired)
2 large eggs, lightly beaten
1 1/2 cups finely crushed plain pork rinds (about 1 (3-ounce) bag), divided
Directions
Place the drained, flaked salmon in a medium mixing bowl. Pick out any large bones or bits of skin if you prefer a smoother patty, though the canned bones are soft and edible.
Sprinkle 1 cup of the finely crushed pork rinds over the salmon, reserving the remaining 1/2 cup for coating later.
Pour the beaten eggs over the salmon and pork rinds. Using a fork or your hands, gently mix until everything is evenly combined and the mixture holds together when pressed. If it feels too wet, add a tablespoon or two more crushed pork rinds until it firms up.
Divide the mixture into 8 equal portions and shape each into a patty about 2 1/2 to 3 inches wide and 1/2 inch thick. Set the patties on a plate.
Spread the reserved 1/2 cup of crushed pork rinds in a shallow dish. One at a time, press each patty into the crumbs on both sides, patting gently so the crust sticks and forms a good, even coating.
Set a large skillet over medium heat and add just enough oil to thinly coat the bottom (about 2 to 3 tablespoons). Let the oil heat until it shimmers.
Lay the patties into the hot skillet in a single layer without crowding, working in batches if needed. Fry for 3 to 4 minutes on the first side, until the bottoms are deep golden brown and crisp.
Carefully flip each patty and cook another 3 to 4 minutes, or until the second side is golden and the centers are hot and cooked through. Add a little more oil between batches if the pan looks dry.
As the patties finish, transfer them to a plastic storage container lined with a paper towel. Let them rest with the lid slightly ajar for a few minutes so the steam can escape and the crust stays crisp.
Serve warm, or cool completely, snap the lid on the container, and refrigerate for up to 3 days for quick lunches or another easy Lent supper.
Variations & Tips
For a little extra flavor without adding more ingredients, you can choose seasoned pork rinds instead of plain; just be mindful of the salt, as some brands are quite salty. If you prefer a softer interior, reduce the pork rind amount in the mixture by a couple of tablespoons and keep the full amount for the outside crust. To stretch the recipe for a bigger family, form smaller patties so you get 10 to 12 instead of 8 and fry them a minute less per side. These patties reheat nicely in a dry skillet over low heat to re-crisp the crust, or in an air fryer at 350°F for a few minutes. If you like a stronger salmon flavor, use red sockeye; for a milder taste, choose pink salmon. You can also shape the mixture into tiny bite-size cakes for appetizers—just watch them closely, as they brown quickly.
