Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients

• 2 (14–15 oz) cans pink salmon, drained very well and flaked
• 3 large eggs
• 1/2 cup finely grated Parmesan cheese (dry, shaker-style works best)
• 2–3 tablespoons cooking oil (for frying)

Instructions

1. Prep the Salmon

Drain the canned salmon completely, pressing gently with the lid to remove excess liquid. Remove any large bones or skin if desired, then flake thoroughly with a fork in a mixing bowl.

2. Mix the Ingredients

Add the eggs and Parmesan cheese to the salmon. Stir well until fully combined. The mixture should be thick and slightly sticky.

Tip: If the mixture feels too loose, let it rest for 5 minutes so the cheese absorbs moisture.

3. Shape the Patties

Using your hands, form the mixture into small round patties about 2–2½ inches wide and ½ inch thick. Place on a plate or tray.

4. Heat the Skillet

Heat a large skillet over medium heat and add enough oil to lightly coat the bottom. Allow the oil to heat until shimmering.

5. Fry the First Side

Place patties in the skillet, leaving space between them. Cook undisturbed for 3–4 minutes until golden brown and crispy.

6. Flip and Finish

Flip carefully with a spatula and cook another 3–4 minutes until fully cooked and crisp.

7. Drain and Serve

Transfer to a paper towel-lined plate to remove excess oil. Repeat with remaining patties, adding more oil if needed. Serve warm with your favorite dipping sauce.