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5 from 1 vote

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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 patties
Calories: 220kcal
Author: Sally

Ingredients

  • 1 (14.75 ounce) can salmon (with bones and skin), drained with most of skin and bones removed
  • 2 large eggs
  • ½ teaspoon dry dill weed
  • ¼ teaspoon ground black pepper, more to taste
  • 1 cup cornmeal, divided
  • 1-2 tablespoon bacon fat, coconut oil, or olive oil

Instructions

  • 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.)

Nutrition

Calories: 220kcal | Carbohydrates: 29g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 42mg | Potassium: 164mg | Fiber: 4g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 2mg