Easy Crispy Salmon Cakes Recipe in 20 Minutes
Easy Crispy Salmon Cakes are ready in just 20 minutes. After making these many times, I’ve discovered the trick to perfectly crispy salmon cakes every time. The golden, crispy exterior gives way to a tender, flaky salmon interior. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Rosemary Dijon Chicken Breast Recipe for Dinner and Refreshing Apple Cucumber Salad with Mint Yogurt Dressing.
Why This Easy Crispy Salmon Cakes Recipe in 20 Minutes Is Pure Comfort
- Golden and crispy exterior
- Tender and flaky salmon interior
- Ready in just 20 minutes
- Perfect for busy weeknights
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
- Fresh parsley
- Optional: Tartar sauce
- Optional: Lemon aioli
- Optional: Coleslaw
- Optional: Fresh greens
📝 Ingredient Notes
- Canned salmon: Ensure it's boneless and skinless for easier preparation.
🛒 Tools & Equipment I Recommend
- Food processor — Ensures even texture and quick prep → See on Amazon
- Cast iron skillet — Achieves perfect crispy exterior → See on Amazon
How to Make Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Prepare ingredients: Drain canned salmon and mix with breadcrumbs, onion, egg, mayonnaise, salt, pepper, and garlic powder.
- Form patties: Shape the mixture into 8 equal patties and refrigerate for 10 minutes.
- Cook salmon cakes: Heat oil in a skillet over medium heat, add patties, and cook until golden and crispy, about 4-5 minutes per side.
- Serve: Serve salmon cakes with lemon wedges, fresh parsley, and your choice of toppings.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Common mistake and fix: Avoid overcrowding the skillet to ensure even cooking and crispiness. Cook in batches if necessary.
- Pro tip: For extra crispiness, lightly coat the patties in flour before adding them to the skillet.
- Pro tip: To prevent the cakes from falling apart, ensure the salmon is well-drained and the patties are chilled before cooking.
Storing & Reheating Easy Crispy Salmon Cakes Recipe in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: Prepare the salmon cake mixture up to 1 day ahead. Store in the fridge until ready to cook.
Freezing Easy Crispy Salmon Cakes Recipe in 20 Minutes
Freeze uncooked patties for up to 2 months. Cook from frozen, adding 2-3 minutes to 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 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Replace canned salmon with cooked, flaked fresh salmon.
- Make-ahead: Prepare the salmon cake mixture up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the patties are falling apart, try adding more breadcrumbs or chilling them longer before cooking.
Want to level up this recipe?
Non-stick spatula — Gently flips the delicate salmon cakes without breaking them apart → 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
- Fresh parsley
Optional Toppings
- Tartar sauce
- Lemon aioli
- Coleslaw
- Fresh greens
Instructions
- Prepare ingredients: Drain canned salmon and mix with breadcrumbs, onion, egg, mayonnaise, salt, pepper, and garlic powder.
- Form patties: Shape the mixture into 8 equal patties and refrigerate for 10 minutes.
- Cook salmon cakes: Heat oil in a skillet over medium heat, add patties, and cook until golden and crispy, about 4-5 minutes per side.
- Serve: Serve salmon cakes with lemon wedges, fresh parsley, and your choice of toppings.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Replace canned salmon with cooked, flaked fresh salmon.
- Make-ahead: Prepare the salmon cake mixture up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the patties are falling apart, try adding more breadcrumbs or chilling them longer before cooking.
Storage
- Fridge: Store leftovers in the fridge for up to 3 days.
- Freezer: Freeze uncooked patties for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the salmon cake mixture up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 320
- Protein: 24g
- Fat: 18g
- Carbs: 13g
- Fiber: 1g
- Sugar: 1g
- Sodium: 580mg
- Cholesterol: 120mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Salmon Cakes Recipe in 20 Minutes FAQs
Yes, prepare the mixture up to 1 day ahead and store in the fridge. Cook just before serving.
Ensure the salmon is well-drained and the patties are chilled before cooking. Add more breadcrumbs if needed.
Yes, cook at 400°F (200°C) for 8-10 minutes, flipping halfway through.
Serve with tartar sauce, lemon aioli, coleslaw, or fresh greens.
Yes, cook the fresh salmon first, then flake and mix with the other ingredients.
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!
