Easy Crispy Salmon Cakes Recipe in 20 Minutes
Easy Salmon Cakes are crispy on the outside, tender and flaky on the inside, and ready in just 20 minutes. After making these many times, I’ve discovered the secret to perfect salmon cakes every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Baked Lemon Butter Chicken Recipe and Easy Meal Prep Farro Salad with Roasted Summer Vegetables.
Why This Easy Crispy Salmon Cakes Recipe in 20 Minutes Is Pure Comfort
- Golden, crispy exterior
- Tender, flaky salmon inside
- Ready in just 20 minutes
- Better than takeout!
What You'll Need for Easy Crispy Salmon Cakes Recipe in 20 Minutes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Canned salmon
- Breadcrumbs
- Onion
- Eggs
- Mayonnaise
- Salt
- Pepper
- Garlic powder
- Lemon juice
- Lemon wedges
- Optional: Tartar sauce
- Optional: Lemon wedges
- Optional: Fresh parsley
📝 Ingredient Notes
- Canned salmon: Ensure it's boneless and skinless.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures even texture and quick prep → See on Amazon
- Cast iron skillet — Achieves perfect crispiness → See on Amazon
How to Make Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Prepare salmon mixture: Combine canned salmon, breadcrumbs, finely chopped onion, eggs, mayonnaise, salt, pepper, and garlic powder in a food processor. Pulse until well combined.
- Form salmon cakes: Divide the mixture into 8 equal portions and shape them into patties.
- Cook salmon cakes: Heat a cast iron skillet over medium heat. Add a thin layer of oil. Place the salmon cakes in the skillet and cook for 4-5 minutes on each side until golden and crispy.
- Serve: Serve the salmon cakes hot with lemon wedges and your choice of toppings.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Recipe in 20 Minutes
- : For extra crispiness, refrigerate the shaped salmon cakes for 15 minutes before cooking.
- Common mistake and fix: Avoid overmixing the salmon mixture to prevent the cakes from falling apart. If they do, add more breadcrumbs.
- : For a lighter version, use Greek yogurt instead of mayonnaise.
- : To make ahead, shape the salmon cakes and refrigerate for up to 24 hours before cooking.
Storing & Reheating Easy Crispy Salmon Cakes Recipe in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftover salmon cakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the salmon mixture up to 1 day ahead. Keep refrigerated.
Freezing Easy Crispy Salmon Cakes Recipe in 20 Minutes
Freeze uncooked salmon cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to the cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For extra flavor, add a tablespoon of chopped fresh dill to the salmon mixture.
- Best substitution: You can substitute canned salmon with fresh salmon. Cook the fresh salmon first, then flake it before mixing with the other ingredients.
- Make-ahead: You can shape the salmon cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon cakes are sticking to the skillet, ensure your skillet is hot enough and use enough oil. You can also lightly flour the salmon cakes before cooking.
Want to level up this recipe?
Instant-read thermometer — Ensures perfect cooking temperature for the salmon cakes → Check price on Amazon
Easy Crispy Salmon Cakes Recipe in 20 Minutes
Ingredients
Main Ingredients
- Canned salmon
- Breadcrumbs
- Onion
- Eggs
- Mayonnaise
Seasonings
- Salt
- Pepper
- Garlic powder
- Lemon juice
- Lemon wedges
Optional Toppings
- Tartar sauce
- Lemon wedges
- Fresh parsley
Instructions
- Prepare salmon mixture: Combine canned salmon, breadcrumbs, finely chopped onion, eggs, mayonnaise, salt, pepper, and garlic powder in a food processor. Pulse until well combined.
- Form salmon cakes: Divide the mixture into 8 equal portions and shape them into patties.
- Cook salmon cakes: Heat a cast iron skillet over medium heat. Add a thin layer of oil. Place the salmon cakes in the skillet and cook for 4-5 minutes on each side until golden and crispy.
- Serve: Serve the salmon cakes hot with lemon wedges and your choice of toppings.
Notes
- Chef tip: For extra flavor, add a tablespoon of chopped fresh dill to the salmon mixture.
- Best substitution: You can substitute canned salmon with fresh salmon. Cook the fresh salmon first, then flake it before mixing with the other ingredients.
- Make-ahead: You can shape the salmon cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon cakes are sticking to the skillet, ensure your skillet is hot enough and use enough oil. You can also lightly flour the salmon cakes before cooking.
Storage
- Fridge: Store leftover salmon cakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked salmon cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to the cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: You can make the salmon mixture up to 1 day ahead. Keep refrigerated.
Nutrition Per Serving
- Calories: 150
- Protein: 12g
- Fat: 9g
- Carbs: 5g
- Fiber: 0.5g
- Sugar: 0.5g
- Sodium: 300mg
- Cholesterol: 90mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Salmon Cakes Recipe in 20 Minutes FAQs
Yes, you can shape the salmon cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
This is likely due to overmixing the salmon mixture. To prevent this, mix the ingredients just until combined. If the cakes are still falling apart, add more breadcrumbs.
Yes, you can freeze uncooked salmon cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to the cooking time.
Preheat your air fryer to 375°F (190°C). Lightly spray or brush the salmon cakes with oil. Place them in the air fryer basket and cook for 8-10 minutes, flipping halfway through.
These salmon cakes pair well with a side of Creamy Baked Lemon Butter Chicken, Easy Meal Prep Farro Salad with Roasted Summer Vegetables, or Easy Garlic Butter Steak Bites with Potatoes.
A Warm Final Note
I can’t wait for you to try Easy Crispy Salmon Cakes Recipe in 20 Minutes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
