Easy Crispy Salmon Cakes Recipe in 20 Minutes
Easy Crispy Salmon Cakes ready in 20 minutes. After making these many times, I discovered the secret to perfectly crispy salmon cakes every time. The golden crispy exterior gives way to a tender, flaky salmon center. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Herb Butter Sautéed Mushrooms and Refreshing Guava White Tea Lemonade Copycat.
Why This Easy Crispy Salmon Cakes Recipe in 20 Minutes Is Pure Comfort
- Golden crispy exterior
- Tender, flaky salmon center
- 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
- Panko breadcrumbs
- Egg
- Onion
- Bell pepper
- Mayonnaise
- Salt
- Pepper
- Garlic powder
- Paprika
- Lemon juice
- Dill
- Optional: Lemon wedges
- Optional: Fresh dill
- Optional: Tartar sauce
📝 Ingredient Notes
- Canned salmon: Make sure to use canned salmon packed in water, not oil.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly cooked salmon cakes → See on Amazon
- Box Grater — Easily grate onion and bell pepper for a smooth texture → See on Amazon
How to Make Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Prepare ingredients: Drain canned salmon, grate onion and bell pepper, and mix all ingredients in a bowl.
- Form salmon cakes: Form the mixture into 8-10 small patties, about 2 inches in diameter.
- Cook salmon cakes: Heat oil in a skillet over medium heat, place salmon cakes in the skillet, and cook until golden brown and crispy, about 3-4 minutes per side.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Common mistake and fix: Don't overmix the salmon mixture. Overmixing can lead to tough salmon cakes. Gently mix until just combined.
- Pro tip: For extra crispy salmon cakes, refrigerate the formed patties for 15 minutes before cooking.
- Pro tip: To prevent salmon cakes from falling apart, use canned salmon with skin and bones. The skin and bones help hold the cakes together.
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: Prepare the salmon mixture up to 1 day ahead. Form the patties 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 the 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 up in a pan.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon mixture.
- Best substitution: Substitute canned salmon with cooked, flaked salmon if preferred.
- Make-ahead: Prepare the salmon mixture up to 1 day ahead. Form the patties just before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your salmon cakes are falling apart, try adding more panko breadcrumbs or using canned salmon with skin and bones.
Want to level up this recipe?
Cast Iron Skillet — Retains heat well for even cooking and beautiful searing → Check price on Amazon
Easy Crispy Salmon Cakes Recipe in 20 Minutes
Ingredients
Main Ingredients
- Canned salmon
- Panko breadcrumbs
- Egg
- Onion
- Bell pepper
- Mayonnaise
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Lemon juice
- Dill
Optional Toppings
- Lemon wedges
- Fresh dill
- Tartar sauce
Instructions
- Prepare ingredients: Drain canned salmon, grate onion and bell pepper, and mix all ingredients in a bowl.
- Form salmon cakes: Form the mixture into 8-10 small patties, about 2 inches in diameter.
- Cook salmon cakes: Heat oil in a skillet over medium heat, place salmon cakes in the skillet, and cook until golden brown and crispy, about 3-4 minutes per side.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon mixture.
- Best substitution: Substitute canned salmon with cooked, flaked salmon if preferred.
- Make-ahead: Prepare the salmon mixture up to 1 day ahead. Form the patties just before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your salmon cakes are falling apart, try adding more panko breadcrumbs or using canned salmon with skin and bones.
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 1-2 minutes to the 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 up in a pan.
- Make ahead: Prepare the salmon mixture up to 1 day ahead. Form the patties just before cooking.
Nutrition Per Serving
- Calories: 120
- Protein: 12g
- Fat: 7g
- Carbs: 4g
- Fiber: 0.5g
- Sugar: 0.5g
- Sodium: 350mg
- Cholesterol: 85mg
- 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, prepare the salmon mixture up to 1 day ahead. Form the patties just before cooking.
Your salmon cakes may be falling apart if you overmixed the mixture or used canned salmon without skin and bones. Try adding more panko breadcrumbs or using canned salmon with skin and bones.
Yes, cook the salmon cakes in the air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway through.
You can substitute canned salmon with cooked, flaked salmon if preferred.
This recipe is not gluten-free as it contains panko breadcrumbs. For a gluten-free version, use gluten-free breadcrumbs or almond flour.
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!
