• 2 (14–15 oz) cans pink salmon
→ Critical: Drain thoroughly—press with lid/spoon to remove every drop of liquid
• 3 large eggs, room temperature
• ½ cup finely grated Parmesan cheese
→ Non-negotiable: Freshly grate from a block (pre-shredded contains anti-caking agents that prevent binding and browning)
(Equipment: Nonstick or cast-iron skillet, spatula, paper towels)
Step-by-Step Instructions
1. Prep the salmon
Drain salmon in a colander. Press firmly with the back of a spoon or can lid to extract all moisture. Transfer to a medium bowl; flake gently with a fork until no large chunks remain. Dry salmon = crisp patties.
2. Bind with care
Add eggs and Parmesan. Stir until fully combined and thick.
→ If mixture feels wet: Let rest 5 minutes. Parmesan absorbs moisture like a sponge, transforming texture for easy shaping.
3. Shape gently
Scoop ¼ cup portions. Form into rounds (2–2.5" wide, ½" thick). Handle lightly—do not compact. Place on a plate.
