📌 3-Ingredient Crispy Salmon Patties
Posted 28 March 2026 by: Admin
Canned salmon is that pantry staple we buy for a “just in case” moment and eventually forget about. Salmon patties are the dish people imagine as bland, mushy, and a bit sad on the plate. Yet, with two well-drained cans, three eggs, and some Parmesan, a hot skillet transforms all that into something that crunches under your teeth.
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Ingredients :
- Canned pink salmon (2 large cans, approx. 400g each) — Canned pink salmon is milder and less fatty than red — it flakes better into a patty and doesn’t overpower. The crucial step: draining. Empty the cans into a colander and press with the back of a spoon for a full minute. If the salmon stays too wet, the patties fall apart during cooking, it’s as simple as that.
- Eggs (3 large) — They provide all the binding. No need to whisk them separately — just crack them directly into the bowl with the salmon. If you only have small eggs on hand, use four instead of three.
- Finely grated Parmesan (shaker type, 50g) — Fine Parmesan powder — the kind in the shaker jar, not coarse shavings — caramelizes differently under heat. It’s what forms the crunchy crust. Freshly grated Parmesan also works but gives a slightly softer texture and isn’t as dry on the surface. Both are valid, depending on what you’re looking for.
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