In a large bowl combine the drained salmon, half the Parmesan cheese, half the ground pork rinds, mayonnaise, Dijon mustard, lemon juice, parsley and Cajun seasoning.

Stir in the lightly beaten eggs until well combined.

Gently form into equal sized patties (mixture will be fairly wet). Set aside.

On a separate large plate combine the remaining Parmesan cheese and ground pork rinds. Spread into an even layer. Coat each side of the patties in the cheese mixture.

Heat the olive oil in a large skillet. Fry the patties in the hot oil on both sides until crispy, about 5 minutes per side.

Remove from the pan and place on paper towel to drain any excess oil.