Grandma always had these ready for us. Just 3 ingredients. Crispy, golden perfection without the carbs.

These low carb 3-ingredient canned salmon patties are the kind of thing my grandchildren expect to find in the fridge every time they visit, just like we used to find at my own grandma’s house. She kept a plastic container of these golden little rounds stacked and ready, so anyone coming in from chores or school could grab one cold or warm it up in a skillet. This is a very simple, old-fashioned Midwestern way to stretch a can of salmon into something comforting, but updated without the breadcrumbs or crackers. Just three pantry ingredients, fried up until crisp and brown, and you’ve got that same familiar taste with hardly any carbs at all.

These patties are lovely tucked into a lunchbox container with a few dill pickle spears and some sliced cucumbers or cherry tomatoes. At home, I like to serve them with a simple green salad dressed in vinegar and a spoonful of mayonnaise or tartar sauce on the side for dipping. They’re also good with steamed green beans, roasted broccoli, or a heap of coleslaw for a classic farmhouse-style plate. Eat them hot from the skillet for the best crunch, or enjoy them cold straight from the plastic container the next day.

Servings: 4

2 (14–15 oz) cans pink salmon, drained well and flaked

Drain the canned salmon very well, pressing gently with the lid to squeeze out excess liquid. Pick out any large bones or bits of skin if you prefer, then flake the salmon with a fork in a medium mixing bowl.

Add the eggs and grated Parmesan cheese to the bowl with the salmon. Stir with a fork or spoon until everything is evenly combined and you have a thick, slightly sticky mixture that holds together when pressed. If it seems too loose to form patties, let it sit a few minutes so the cheese can absorb some moisture.

Using clean hands, scoop up portions of the mixture and shape into small round patties about 2 to 2 1/2 inches across and about 1/2 inch thick. You should get about 10–12 patties, depending on size. Place them on a plate or tray as you work.

Set a large skillet (cast iron if you have it) over medium heat and add enough oil to lightly coat the bottom of the pan. Heat until the oil shimmers but is not smoking.

Carefully lay several patties in the hot skillet, leaving a little space between them so they brown instead of steam. Fry without moving them for 3–4 minutes, or until the bottoms are deep golden brown and crisp.

Gently flip each patty with a spatula and cook the second side for another 3–4 minutes, until golden brown, crisp, and cooked through in the center. Adjust the heat as needed so they brown steadily without burning.

Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Repeat with the remaining patties, adding a little more oil to the skillet if the pan looks dry between batches.

Once the patties have cooled slightly, stack them neatly in a plastic container with a tight-fitting lid, layering with a small piece of parchment or paper towel if you like. Refrigerate for up to 3 days and reheat in a dry skillet or enjoy cold straight from the container.

For a little extra flavor without adding carbs, you can season the mixture with a pinch of salt and black pepper, a shake of garlic powder, onion powder, or a spoonful of dried parsley before forming the patties. If you enjoy a touch of heat, add a pinch of red pepper flakes. To make them even crispier, chill the formed patties in the refrigerator for 20–30 minutes before frying so they firm up and brown more evenly. These also work well in an air fryer: lightly oil the basket, arrange the patties in a single layer, mist the tops with a bit of oil, and cook at 375°F for about 8–10 minutes, turning once, until golden. If you’d like smaller snack-size bites for grandchildren or parties, shape the mixture into mini patties and reduce the cooking time slightly, watching closely so they don’t overbrown. For serving, you can keep things low carb by pairing them with sugar-free ketchup, lemony mayonnaise, or a simple mustard-mayo dip instead of traditional bread or buns.