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 salmon inside. The trick is to mix everything well and let the cakes rest. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Tomato and White Bean Soup with Garlic Toast and Easy Baked Sea Bass with Olives and Cherry Tomatoes.
Why This Easy Crispy Salmon Cakes Recipe in 20 Minutes Is Pure Comfort
- Golden, crispy exterior
- Tender, flaky salmon inside
- Better than takeout
- Ready in 20 minutes
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 finely chopped onion
- 2 tbsp mayonnaise
- 1 large egg
- Salt and pepper, to taste
- Salt
- Pepper
- Garlic powder (optional)
- Lemon wedges, for serving
- Optional: Tartar sauce
- Optional: Lemon aioli
- Optional: Fresh herbs (parsley, dill)
📝 Ingredient Notes
- Salmon: Canned or fresh, boneless and skinless
- Breadcrumbs: Panko or regular, plain or seasoned
🛒 Tools & Equipment I Recommend
- Stainless Steel Mixing Bowls — Easy mixing and cleanup → See on Amazon
- Cast Iron Skillet — Even cooking and crispy exterior → See on Amazon
How to Make Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Prepare salmon mixture: Mix salmon, breadcrumbs, onion, mayonnaise, egg, salt, and pepper in a bowl. Let rest for 10 minutes.
- Form salmon cakes: Shape into 8-10 cakes, about 1/4 cup each. Let rest for 5 minutes.
- Cook salmon cakes: Heat oil in a skillet over medium heat. Cook cakes for 4-5 minutes on each side, until golden and crispy.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Common mistake and fix: Don't overmix the salmon mixture. It can make the cakes too dense. Mix until just combined.
- Pro tip: Let the cakes rest for 5 minutes before cooking. This helps them hold together better.
- Pro tip: For extra flavor, add 1/2 tsp garlic powder to the mixture.
- Pro tip: Serve with lemon wedges for a refreshing squeeze.
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 the fridge for up to 3 days. Make-ahead tip: Mix the salmon mixture up to 1 day ahead. Form the cakes just before cooking.
Freezing Easy Crispy Salmon Cakes Recipe in 20 Minutes
Freeze uncooked cakes 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 (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, then crisp in a skillet.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free breadcrumbs.
- Best substitution: Replace salmon with canned tuna or crab for a similar dish.
- Make-ahead: Mix the salmon mixture up to 1 day ahead. Form the cakes just before cooking.
- Scaling: Double the ingredients to make 16-20 cakes.
- Troubleshooting: If the cakes are falling apart, add more breadcrumbs or let the mixture rest longer.
Want to level up this recipe?
Digital Meat Thermometer — Ensures perfectly cooked salmon cakes every time → 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 finely chopped onion
- 2 tbsp mayonnaise
- 1 large egg
- Salt and pepper, to taste
Seasonings
- Salt
- Pepper
- Garlic powder (optional)
- Lemon wedges, for serving
Optional Toppings
- Tartar sauce
- Lemon aioli
- Fresh herbs (parsley, dill)
Instructions
- Prepare salmon mixture: Mix salmon, breadcrumbs, onion, mayonnaise, egg, salt, and pepper in a bowl. Let rest for 10 minutes.
- Form salmon cakes: Shape into 8-10 cakes, about 1/4 cup each. Let rest for 5 minutes.
- Cook salmon cakes: Heat oil in a skillet over medium heat. Cook cakes for 4-5 minutes on each side, until golden and crispy.
Notes
- Chef tip: For a gluten-free version, use gluten-free breadcrumbs.
- Best substitution: Replace salmon with canned tuna or crab for a similar dish.
- Make-ahead: Mix the salmon mixture up to 1 day ahead. Form the cakes just before cooking.
- Scaling: Double the ingredients to make 16-20 cakes.
- Troubleshooting: If the cakes are falling apart, add more breadcrumbs or let the mixture rest longer.
Storage
- Fridge: Store leftover salmon cakes in the fridge for up to 3 days.
- Freezer: Freeze uncooked cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, then crisp in a skillet.
- Make ahead: Mix the salmon mixture up to 1 day ahead. Form the cakes just before cooking.
Nutrition Per Serving
- Calories: 70
- Protein: 6g
- Fat: 3.5g
- Carbs: 3g
- Fiber: 0.5g
- Sugar: 0.5g
- Sodium: 250mg
- Cholesterol: 40mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Salmon Cakes Recipe in 20 Minutes FAQs
Mix the salmon mixture up to 1 day ahead. Form the cakes just before cooking.
They may not have rested long enough or the mixture was too wet. Add more breadcrumbs or let it rest longer.
Freeze uncooked cakes for up to 2 months. Cook from frozen, adding 2-3 minutes to cooking time.
Preheat the air fryer to 375°F (190°C). Cook the cakes for 8-10 minutes, flipping halfway.
Canned tuna or crab works well as a substitute.
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!
