Grandma’s 3-Ingredient Crispy Salmon Patties (Low-Carb and Golden Perfection)
There are some recipes that never leave you. The ones that lived on grandma’s stovetop on a weeknight, filling the whole house with a warm, savory smell that meant everything was going to be okay. These salmon patties are exactly that kind of recipe. Just three humble ingredients, a hot skillet, and a little patience — and you get something that tastes like it took all day.
What makes these so special, beyond the nostalgia, is how surprisingly light and low-carb they are. No breadcrumbs loaded with starch, no heavy fillers — just clean, simple food that crisps up beautifully on the outside and stays tender and flaky on the inside. Once you make a batch, you’ll understand why grandma always kept these ready to go.
Ingredients
- 2 cans (14.75 oz each) of wild-caught pink salmon, drained and flaked
- 2 large eggs
- 1/2 cup almond flour (this keeps them low-carb and gives that gorgeous golden crust)
Optional Flavor Boosters
- Salt and black pepper to taste
- A handful of fresh parsley, finely chopped
- A squeeze of fresh lemon juice
- A pinch of garlic powder
Method
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