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).
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
Categories
Main Course
Cuisine
American
Steps
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.)
