Easy Crispy Salmon Cakes Ready in 20 Minutes
Easy Salmon Cakes ready in 20 minutes. After making these many times, I discovered the trick to perfectly crispy salmon cakes every time. The golden, flaky salmon cakes are irresistible and better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Vegan Sun Dried Tomato Pasta and Classic Southern Chicken Bog with Sausage and Rice.
Why This Easy Crispy Salmon Cakes Ready in 20 Minutes Is Pure Comfort
- Crispy golden exterior
- Flaky, tender salmon inside
- Creamy dill sauce that's better than tartar sauce
- Ready in just 20 minutes
What You'll Need for Easy Crispy Salmon Cakes Ready 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
- Eggs
- Onion
- Dill
- Lemon
- Salt
- Pepper
- Garlic powder
- Paprika
- Optional: Lemon wedges
- Optional: Fresh dill
- Optional: Creamy dill sauce
📝 Ingredient Notes
- Canned salmon: Ensure it's boneless and skinless for a smooth texture.
🛒 Tools & Equipment I Recommend
- Food processor — Pulses salmon to the perfect texture for cakes → See on Amazon
- Cast iron skillet — Evenly cooks the salmon cakes to a perfect crisp → See on Amazon
How to Make Easy Crispy Salmon Cakes Ready in 20 Minutes
- Prepare salmon: Pulse canned salmon in a food processor until flaked but still chunky.
- Mix ingredients: Combine salmon, breadcrumbs, egg, onion, dill, salt, pepper, garlic powder, and paprika in a bowl. Mix well.
- Form cakes: Shape mixture into 8 equal cakes, about 1/3 cup each.
- Cook: Heat oil in a cast iron skillet over medium heat. Cook cakes for 4-5 minutes on each side until golden and crispy.
- Serve: Serve salmon cakes hot with lemon wedges, fresh dill, and creamy dill sauce.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Ready in 20 Minutes
- Common mistake and fix: Avoid overmixing the salmon mixture to prevent dense cakes. Mix until just combined.
- Tip: Use a non-stick cooking spray or oil to prevent the cakes from sticking to the skillet.
- Tip: For a healthier option, bake the salmon cakes at 400°F (200°C) for 10-12 minutes on each side.
Storing & Reheating Easy Crispy Salmon Cakes Ready 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 a day ahead. Store in the fridge until ready to cook.
Freezing Easy Crispy Salmon Cakes Ready in 20 Minutes
Freeze cooked salmon cakes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover salmon cakes in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but be careful as they can become soggy.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon mixture.
- Best substitution: Substitute canned salmon with fresh or frozen salmon, cooked and flaked.
- Make-ahead: Prepare the creamy dill sauce up to a day ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon cakes are falling apart, add more breadcrumbs or an extra egg to the mixture.
Want to level up this recipe?
Non-stick cooking spray — Ensures salmon cakes don't stick to the skillet for easy flipping → Check price on Amazon
Easy Crispy Salmon Cakes Ready in 20 Minutes
Ingredients
Main Ingredients
- Canned salmon
- Breadcrumbs
- Eggs
- Onion
- Dill
- Lemon
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
Optional Toppings
- Lemon wedges
- Fresh dill
- Creamy dill sauce
Instructions
- Prepare salmon: Pulse canned salmon in a food processor until flaked but still chunky.
- Mix ingredients: Combine salmon, breadcrumbs, egg, onion, dill, salt, pepper, garlic powder, and paprika in a bowl. Mix well.
- Form cakes: Shape mixture into 8 equal cakes, about 1/3 cup each.
- Cook: Heat oil in a cast iron skillet over medium heat. Cook cakes for 4-5 minutes on each side until golden and crispy.
- Serve: Serve salmon cakes hot with lemon wedges, fresh dill, and creamy dill sauce.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon mixture.
- Best substitution: Substitute canned salmon with fresh or frozen salmon, cooked and flaked.
- Make-ahead: Prepare the creamy dill sauce up to a day ahead and store in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon cakes are falling apart, add more breadcrumbs or an extra egg to the mixture.
Storage
- Fridge: Store leftover salmon cakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked salmon cakes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Oven reheat: Reheat leftover salmon cakes in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, but be careful as they can become soggy.
- Make ahead: Prepare the salmon mixture up to a day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 150
- Protein: 12g
- Fat: 7g
- Carbs: 7g
- Fiber: 1g
- Sugar: 1g
- Sodium: 400mg
- Cholesterol: 75mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Salmon Cakes Ready in 20 Minutes FAQs
Yes, prepare the salmon mixture up to a day ahead and store in the fridge. Cook as directed.
They may be too wet or not mixed enough. Add more breadcrumbs or an extra egg to the mixture.
Yes, freeze cooked salmon cakes for up to 2 months. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
Yes, cook at 375°F (190°C) for 8-10 minutes on each side until golden and crispy.
Fresh or frozen salmon, cooked and flaked, is the best substitute.
A Warm Final Note
I can’t wait for you to try Easy Crispy Salmon Cakes Ready 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!
