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Easy & Quick Southern Salmon Patties

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).
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 patties
Author: Savory With Soul


  • 1 (14.75 ounce) can salmon (with bones and skin), drained with most of skin and bones removed
  • 2 large eggs
  • ½ tsp dry dill weed
  • ¼ 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 ¼ 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.)