Prep the Salmon: Drain the canned salmon completely, pressing gently with the lid to squeeze out any excess liquid. Pick out any large bones or bits of skin if preferred, then thoroughly flake the salmon with a fork in a medium mixing bowl.

Mix the Ingredients: Add the eggs and grated Parmesan cheese to the bowl with the flaked salmon. Stir vigorously with a fork until everything is evenly combined. You should have a thick, slightly sticky mixture that holds its shape when pressed. (Tip: If it seems too loose, let it sit for 5 minutes so the cheese can absorb the moisture).

Shape the Patties: Using clean hands, scoop up portions of the mixture and shape them into small round patties. Aim for about 2 to 2 ½ inches across and ½ inch thick. Place them on a clean plate or tray as you work.

Heat the Skillet: Place a large skillet over medium heat and add enough oil to lightly coat the bottom. Let the oil heat up until it shimmers, but do not let it smoke.

Fry the First Side: Carefully lay several patties in the hot skillet, ensuring you leave space between them so they brown evenly. Fry undisturbed for 3–4 minutes until the bottoms are a deep, crispy golden brown.

Flip and Finish: Gently flip each patty with a spatula. Cook the second side for another 3–4 minutes until golden, crisp, and cooked all the way through.

Drain and Serve: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Repeat the process with the remaining mixture, adding a splash more oil to the pan between batches if necessary. Serve warm with your favorite dipping sauce!