Easy Crispy Salmon Cakes Recipe in 20 Minutes
Easy Salmon Cakes ready in 20 minutes. After making these many times, I’ve perfected the crispy exterior and tender, flaky salmon inside. Jump to Recipe or keep reading for my best tips, including why these are better than takeout. If you love recipes like this, you’ll also enjoy Burnt Honey Pie with Flaky Oat Crust and Easy Biscuits and Sausage Gravy Breakfast Pizza.
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 taste
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.
- 1 can (14.75 oz) salmon
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh dill
- 2 green onions, chopped
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 egg
- Salt and pepper, to taste
- Salt and pepper
- Dijon mustard
- Fresh dill
- Green onions
- Optional: Lemon wedges
- Optional: Fresh dill or parsley
- Optional: Tartar sauce or aioli
📝 Ingredient Notes
- Salmon: Canned or fresh, boneless and skinless
- Breadcrumbs: Panko or regular, plain or seasoned
🛒 Tools & Equipment I Recommend
- Food processor — Pulses salmon and mixes ingredients evenly → See on Amazon
- Non-stick skillet — Prevents salmon cakes from sticking and ensures even cooking → See on Amazon
How to Make Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Prepare salmon: Drain canned salmon and remove any bones. If using fresh, cook and flake first.
- Mix ingredients: In a food processor, combine salmon, breadcrumbs, dill, green onions, mayonnaise, mustard, and egg. Pulse until well mixed. Season with salt and pepper.
- Form cakes: Using your hands, form the mixture into 8-10 patties, about 1/4 cup each. Place on a plate and refrigerate for 15 minutes to firm up.
- Cook: Heat a non-stick skillet over medium heat. Add a thin layer of oil. Cook salmon cakes for 4-5 minutes on each side, until golden and crispy. Serve immediately.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Common mistake and fix: If your salmon cakes are falling apart, try adding more breadcrumbs or refrigerating them for longer before cooking.
- Time-saving tip: You can make these ahead and reheat in the oven or air fryer at 350°F (180°C) for 5-7 minutes.
- Flavor boost: Add a pinch of Old Bay seasoning or smoked paprika to the mixture for extra flavor.
- Make-ahead tip: Form the salmon cakes but don't cook them. Store in the fridge for up to 2 days or freeze for up to 2 months. Cook from frozen, adding 1-2 minutes to each side.
Storing & Reheating Easy Crispy Salmon Cakes Recipe in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the salmon mixture up to 2 days ahead. Form the cakes just before cooking.
Freezing Easy Crispy Salmon Cakes Recipe in 20 Minutes
Freeze uncooked salmon cakes for up to 2 months. Cook from frozen, adding 1-2 minutes to each side.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in a skillet if desired.
Recipe Notes
- Chef tip: To make these gluten-free, use gluten-free breadcrumbs or almond flour.
- Best substitution: Replace salmon with canned tuna or cooked, flaked chicken.
- Make-ahead: Form the salmon cakes but don't cook them. Store in the fridge for up to 2 days or freeze for up to 2 months.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your salmon cakes are sticking to the pan, try using more oil or a non-stick skillet.
Want to level up this recipe?
Cast iron skillet — Provides even heat distribution for perfect cooking → Check price on Amazon
Easy Crispy Salmon Cakes Recipe in 20 Minutes
Ingredients
Main Ingredients
- 1 can (14.75 oz) salmon
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh dill
- 2 green onions, chopped
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 egg
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Dijon mustard
- Fresh dill
- Green onions
Optional Toppings
- Lemon wedges
- Fresh dill or parsley
- Tartar sauce or aioli
Instructions
- Prepare salmon: Drain canned salmon and remove any bones. If using fresh, cook and flake first.
- Mix ingredients: In a food processor, combine salmon, breadcrumbs, dill, green onions, mayonnaise, mustard, and egg. Pulse until well mixed. Season with salt and pepper.
- Form cakes: Using your hands, form the mixture into 8-10 patties, about 1/4 cup each. Place on a plate and refrigerate for 15 minutes to firm up.
- Cook: Heat a non-stick skillet over medium heat. Add a thin layer of oil. Cook salmon cakes for 4-5 minutes on each side, until golden and crispy. Serve immediately.
Notes
- Chef tip: To make these gluten-free, use gluten-free breadcrumbs or almond flour.
- Best substitution: Replace salmon with canned tuna or cooked, flaked chicken.
- Make-ahead: Form the salmon cakes but don't cook them. Store in the fridge for up to 2 days or freeze for up to 2 months.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your salmon cakes are sticking to the pan, try using more oil or a non-stick skillet.
Storage
- Fridge: Store leftovers 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 1-2 minutes to each side.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in a skillet if desired.
- Make ahead: You can make the salmon mixture up to 2 days ahead. Form the cakes just before cooking.
Nutrition Per Serving
- Calories: 120
- Protein: 12g
- Fat: 7g
- Carbs: 5g
- Fiber: 0g
- Sugar: 1g
- Sodium: 300mg
- Cholesterol: 65mg
- 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 form the salmon cakes ahead and refrigerate or freeze them. Cook from frozen, adding 1-2 minutes to each side.
If your salmon cakes are falling apart, try adding more breadcrumbs or refrigerating them for longer before cooking.
Yes, you can bake these at 400°F (200°C) for 10-12 minutes, flipping halfway. They won't be as crispy but still delicious.
Serve with a side of roasted vegetables, quinoa, or a fresh salad. For a complete meal, add a side of mashed potatoes or sweet potato fries.
Yes, you can use fresh salmon. Cook it first, then flake it and mix it 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!
