Meals · Skillet & sheet-pan mains
Carnivore salmon patties
The old pantry classic without the crackers: canned salmon bound with eggs and parmesan and fried in a little butter until the outsides turn golden. Two cans and half an hour make dinner for four.
- Time
- 30 min (15 prep + 15 cook)
- Servings
- 4
- Per serving
- 375 kcal
- Protein
- 48 g
Ingredients
- 2 cans (14.75 oz each) canned salmon, drained very well; the weight is the drained fish
- 3 large eggs
- 1/2 cup grated parmesan, finely grated
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1 tsp dried parsley (optional)
- 1 tbsp butter
Steps
- Tip the salmon into a sieve and press gently until it stops dripping; wet fish is what makes patties fall apart. Flake it into a bowl with a fork, picking out the skin and any large bones. The small soft bones can be mashed in.
- Add the eggs, parmesan and pepper, and the garlic powder and parsley, if using, and mix well. The canned fish and the cheese are salty enough, so you will not need salt. If the mixture looks loose, leave it for 5 minutes so the cheese can take up the moisture.
- Shape into 10 patties about 1/2 inch thick, squeezing each one firmly so it holds together.
- Melt half the butter in a large non-stick skillet over medium heat. Fry half the patties for 3–4 minutes a side, leaving them alone until the first side is deep golden, until set right through (160°F in the middle). Repeat with the rest of the butter and patties. Serve hot.
Good to know
Can I bake them instead?
Yes. Put them on parchment at 400°F for 12–15 minutes, flipping once. They brown a little less but hold together well.
Not eating strictly carnivore?
A squeeze of lemon or some chopped fresh dill goes well with the fish.
Alternative
Per
- Calories
- 192
- Protein
- (51%)
- 25 g
- Fat
- (46%)
- 10 g
- Carbohydrates
- (3%)
- 1 g
- of which sugar
- <1 g
- Fiber
- <1 g
- Sodium
- 448 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1498 kcal goes into the pot and 819 g of ingredients comes out as about 779 g of food: 192 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.