No votes yet
Active time
10 minutes
Total time
15 minutes
6 small patties and 1/2 cup sauce
Serving Size
3 small patties and 1/4 cup sauce

For the patties:

⅓ cup whole grain cornmeal

2 (6-ounce) cans boneless skinless salmon, drained

¾ cup corn (frozen, fresh, or canned)

½ cup plain Greek yogurt

1 jalapeño pepper, seeds removed and finely chopped

1 teaspoon seafood seasoning (such as Old Bay) 

2 tablespoons olive oil


For the sauce:

½ cup plain Greek yogurt

juice of 1 lime

1 tablespoon chopped fresh cilantro leaves

⅛ teaspoon seafood seasoning

  1. Heat a medium skillet over medium heat.
  2. Pour the cornmeal onto a large plate and spread it into a thin layer.  
  3. In a large mixing bowl, mix together the salmon, corn, yogurt, jalapeño, and seafood seasoning until the mixture is well combined. Use your hands to form the mixture into 6 small balls, roll the balls across the plate to coat them in the cornmeal, then flatten into patties (about 3 inches in diameter).
  4. Heat 2 tablespoons of oil in the skillet, and cook the patties undisturbed for 5 minutes on each side, or until golden brown. 
  5. While the patties are cooking, make the yogurt sauce. Combine the Greek yogurt, lime juice, cilantro, and seafood seasoning in a small bowl and stir until combined.
  6. Serve the patties with the yogurt sauce.


An Oldways recipe and photo, courtesy of Kelly Toups


Calories: 490
Total Fat: 19g
Saturated Fat: 2g
Sodium: 430mg
Carbohydrate: 32g
Fiber: 5g
Total Sugar: 6g (Added Sugar: 0g)
Protein: 51g

Yield: 6 small patties and 1/2 cup sauce

Serving Size: 3 small patties and 1/4 cup sauce

Review this Recipe