Lent Favorite: Just 3 ingredients. My aunt passed down this crispy skillet classic that saves the weeknight rush.

Lay the patties into the hot skillet in a single layer without crowding, working in batches if needed. Fry for 3 to 4 minutes on the first side, until the bottoms are deep golden brown and crisp.
Carefully flip each patty and cook another 3 to 4 minutes, or until the second side is golden and the centers are hot and cooked through. Add a little more oil between batches if the pan looks dry.
As the patties finish, transfer them to a plastic storage container lined with a paper towel. Let them rest with the lid slightly ajar for a few minutes so the steam can escape and the crust stays crisp.
Serve warm, or cool completely, snap the lid on the container, and refrigerate for up to 3 days for quick lunches or another easy Lent supper.
Variations & Tips
For a little extra flavor without adding more ingredients, you can choose seasoned pork rinds instead of plain; just be mindful of the salt, as some brands are quite salty. If you prefer a softer interior, reduce the pork rind amount in the mixture by a couple of tablespoons and keep the full amount for the outside crust. To stretch the recipe for a bigger family, form smaller patties so you get 10 to 12 instead of 8 and fry them a minute less per side. These patties reheat nicely in a dry skillet over low heat to re-crisp the crust, or in an air fryer at 350°F for a few minutes. If you like a stronger salmon flavor, use red sockeye; for a milder taste, choose pink salmon. You can also shape the mixture into tiny bite-size cakes for appetizers—just watch them closely, as they brown quickly.