Easy Crispy Salmon Cakes Ready in 20 Minutes
Easy Salmon Cakes ready in 20 minutes. Crispy golden exterior, tender flaky salmon inside. Better than takeout! If you love recipes like this, you’ll also enjoy Easy Summer Yogurt Parfait with Fresh Berries and Honey and Classic White Bean and Kale Soup Recipe for Easy Dinner.
Why This Easy Crispy Salmon Cakes Ready in 20 Minutes Is Pure Comfort
- Crispy golden exterior
- Tender flaky salmon inside
- Better than takeout
- 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
- Egg
- Onion
- Bell pepper
- Mayonnaise
- Salt
- Pepper
- Garlic powder
- Paprika
- Lemon juice
- Fresh parsley
- Optional: Tartar sauce
- Optional: Lemon wedges
- Optional: Fresh herbs
📝 Ingredient Notes
- Canned salmon: Make sure to use canned salmon with bones and skin for extra nutrients and texture.
🛒 Tools & Equipment I Recommend
- Food processor — Pulses ingredients to the perfect texture for binding salmon cakes. → See on Amazon
- Cast iron skillet — Even heat distribution for perfect crispy salmon cakes. → See on Amazon
How to Make Easy Crispy Salmon Cakes Ready in 20 Minutes
- Prepare salmon mixture: In a food processor, combine canned salmon, breadcrumbs, egg, onion, bell pepper, mayonnaise, salt, pepper, garlic powder, and paprika. Pulse until well combined.
- Form salmon cakes: Using your hands, form the salmon mixture into 8-10 small patties. Place them on a plate lined with parchment paper.
- Cook salmon cakes: Heat a cast iron skillet over medium heat. Add a tablespoon of oil. Once hot, add the salmon cakes and cook for 4-5 minutes on each side, or until golden brown and crispy.
- Serve: Serve salmon cakes hot with your favorite toppings like tartar sauce, lemon wedges, and fresh herbs.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Ready in 20 Minutes
- Common mistake and fix: Avoid overmixing the salmon mixture to prevent it from becoming too dense. Pulse ingredients in the food processor just until combined.
- Time-saving tip: Prepare salmon cakes ahead of time and refrigerate for up to 24 hours before cooking.
- Nutrition tip: Use whole grain breadcrumbs and low-fat mayonnaise for a healthier version of this dish.
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 salmon cakes up to 24 hours ahead and refrigerate until ready to cook.
Freezing Easy Crispy Salmon Cakes Ready in 20 Minutes
Freeze uncooked salmon cakes for up to 2 months. Cook from frozen, adding an extra minute or two to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat salmon cakes in a 350°F oven for 10-15 minutes, or until heated through. Microwave: Reheat salmon cakes in the microwave for 30-45 seconds, or until heated through. This may make them slightly soggy.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon mixture.
- Best substitution: Substitute canned tuna for canned salmon for a similar dish with a different flavor profile.
- Make-ahead: Prepare salmon cakes up to 24 hours ahead and refrigerate until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If salmon cakes are falling apart while cooking, add a tablespoon of flour to the mixture and mix well before forming patties.
Want to level up this recipe?
Non-stick cooking spray — Prevents salmon cakes from sticking to the skillet and helps achieve a crispy exterior. → Check price on Amazon
Easy Crispy Salmon Cakes Ready in 20 Minutes
Ingredients
Main Ingredients
- Canned salmon
- Breadcrumbs
- Egg
- Onion
- Bell pepper
- Mayonnaise
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Lemon juice
- Fresh parsley
Optional Toppings
- Tartar sauce
- Lemon wedges
- Fresh herbs
Instructions
- Prepare salmon mixture: In a food processor, combine canned salmon, breadcrumbs, egg, onion, bell pepper, mayonnaise, salt, pepper, garlic powder, and paprika. Pulse until well combined.
- Form salmon cakes: Using your hands, form the salmon mixture into 8-10 small patties. Place them on a plate lined with parchment paper.
- Cook salmon cakes: Heat a cast iron skillet over medium heat. Add a tablespoon of oil. Once hot, add the salmon cakes and cook for 4-5 minutes on each side, or until golden brown and crispy.
- Serve: Serve salmon cakes hot with your favorite toppings like tartar sauce, lemon wedges, and fresh herbs.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon mixture.
- Best substitution: Substitute canned tuna for canned salmon for a similar dish with a different flavor profile.
- Make-ahead: Prepare salmon cakes up to 24 hours ahead and refrigerate until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If salmon cakes are falling apart while cooking, add a tablespoon of flour to the mixture and mix well before forming patties.
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 an extra minute or two to cooking time.
- Oven reheat: Reheat salmon cakes in a 350°F oven for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat salmon cakes in the microwave for 30-45 seconds, or until heated through. This may make them slightly soggy.
- Make ahead: Prepare salmon cakes up to 24 hours ahead and refrigerate until ready to cook.
Nutrition Per Serving
- Calories: 120
- Protein: 10g
- Fat: 7g
- Carbs: 5g
- Fiber: 0.5g
- Sugar: 0.5g
- Sodium: 350mg
- Cholesterol: 60mg
- 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 salmon cakes up to 24 hours ahead and refrigerate until ready to cook. Cook as directed.
If salmon cakes are falling apart while cooking, add a tablespoon of flour to the mixture and mix well before forming patties.
Yes, freeze uncooked salmon cakes for up to 2 months. Cook from frozen, adding an extra minute or two to cooking time.
Preheat air fryer to 375°F. Place salmon cakes in the air fryer basket, making sure they are not touching. Cook for 8-10 minutes, flipping halfway through, or until golden brown and crispy.
Reheat salmon cakes in a 350°F oven for 10-15 minutes, or until heated through. This method keeps them crispy. The microwave can be used as a last resort but may make them soggy.
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!
