Salmon Patties - For the Carnivore Diet
These salmon patties are simple, satisfying, and fully carnivore-friendly. Canned salmon keeps it fast, while eggs and finely crushed pork rinds bind everything into golden, crisp cakes. Fry them in butter, ghee, or tallow for rich flavor and a perfectly browned crust.
Use canned wild salmon with the skin and bones included for extra nutrition, or swap in leftover cooked salmon. The mixture should feel moist but hold its shape; resting briefly lets the pork rinds hydrate so the patties don’t crumble.
Serve the patties hot with a drizzle of melted butter or a quick yolk-only hollandaise if you want something richer. They’re great for meal prep and reheat well in a skillet.
Tips: If the mix is too loose, add a bit more pork rind crumb or a pinch of unflavored beef gelatin to firm it up. If it’s too dry, add a splash of the salmon liquid or another egg yolk. Chill the shaped patties for 10 minutes if you want extra tidy edges.
Storage: Refrigerate leftovers up to 3 days. Reheat in a lightly greased skillet over medium heat until warmed through and crisp again.
Ingredients
- 1 can (14–15 oz) salmon, drained (skin and bones included if available)
- 2 large eggs
- 1/3 cup finely crushed pork rinds (more as needed for binding)
- 1/2 teaspoon fine salt, or to taste
- 2 tablespoons butter, ghee, or beef tallow for frying
- Optional: 1 teaspoon unflavored beef gelatin for extra firmness
- Optional: 2 tablespoons finely grated hard cheese (carnivore-friendly) for richness
Instructions
- In a bowl, flake the salmon with a fork. Add eggs, crushed pork rinds, salt, and any optional gelatin or cheese. Mix until evenly combined.
- Let the mixture rest 5–10 minutes so the pork rinds hydrate. If it still feels loose, mix in a little more pork rind crumb.
- Divide and shape into 4 equal patties, about 3/4 inch thick. Optionally chill 10 minutes to help them hold shape.
- Heat butter, ghee, or tallow in a skillet over medium to medium-high heat until hot.
- Pan-fry patties 3–4 minutes per side, until deep golden and crisp with a hot, steamy center.
- Serve immediately, optionally topped with melted butter or a simple warm yolk sauce.