This post may contain affiliate links. Please read my disclosure policy.
These delicious, crispy, crusty salmon patties are so quick to make with only a handful of ingredients. Perfect with a side salad and starchy side of choice (think polenta, rice, potatoes, or my best mac and cheese).
We had salmon patties (or salmon cakes) a lot when I was growing up in the South. So nutritious and inexpensive compared to eating fresh salmon, and it’s a delicious way to get your weekly (or daily) dose of omega-3’s.
Pictured above is my crispy, savory Broccoli Bacon Salad with homemade ranch dressing – a perfect pairing for these salmon patties and also quick to put together.
This recipe makes 4 meal-sized portions, but you could also make smaller patties and serve them as appetizers with or without dip (would be great with any ranch dressing or lemon-type dressing).
Easy & Quick Southern Salmon Patties
- 1 (14.75 ounce) can salmon (with bones and skin), drained with most of skin and bones removed
- 2 large eggs
- 1/2 tsp dry dill weed
- 1/4 tsp ground black pepper, more to taste
- 1 cup cornmeal, divided
- 1-2 Tbsp bacon fat, coconut oil, or olive oil
- In a large skillet, heat the oil over medium.
- In a medium-sized bowl, add salmon, eggs, dill, black pepper, and 1/4 cup of the corn meal. Mix well with a fork or your hands, breaking up the salmon as you blend.
- Put the rest of the cornmeal on a small-to-medium plate.
- With your hands, gather one-fourth of the salmon mixture in a ball and roll in the cornmeal mixture, coating evenly. Place the salmon ball into the heated pan, flattening down into a patty carefully. Repeat these steps for the rest of the 3 patties.
- Cook 5 minutes or until browned on the bottom. Flip and cook the other side 5 minutes or until browned. Serve right away.
- (Note: Can also be served cold – I’ve eaten these many times for breakfast when I needed something quick to grab out of the fridge on my way out the door.)