Easy Crispy Salmon Cakes Recipe in 20 Minutes
Easy Salmon Cakes are crispy on the outside, tender on the inside, and ready in just 20 minutes. After making these many times, I discovered the trick to perfectly crispy salmon cakes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy No-Bake Mango Coconut Rice Pudding Recipe and Easy Mediterranean Baked Cod with Tomatoes and Olives.
Why This Easy Crispy Salmon Cakes Recipe in 20 Minutes Is Pure Comfort
- Crispy golden exterior
- Tender, flaky salmon interior
- 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 lb salmon fillets
- 1/2 cup breadcrumbs
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- Salt and pepper, to taste
- Salt and pepper
- Dijon mustard
- Mayonnaise
- Lemon wedges for serving
- Optional: Tartar sauce
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- Salmon: Use fresh, skinless salmon fillets for the best results.
🛒 Tools & Equipment I Recommend
- Food Processor — Pulse salmon to the perfect texture quickly and easily. → See on Amazon
- Cast Iron Skillet — Achieve perfect crispiness with even heat distribution. → See on Amazon
How to Make Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Prepare Salmon: Pulse salmon in a food processor until it reaches a coarse texture. Be careful not to overprocess.
- Mix Ingredients: In a large bowl, combine pulsed salmon, breadcrumbs, onion, garlic, eggs, mustard, mayonnaise, salt, and pepper. Mix well.
- Form Patties: Form the mixture into 8 equal patties, about 1/3 cup each. Place on a parchment-lined baking sheet.
- Chill: Chill patties in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook: Heat a cast iron skillet over medium heat. Add a thin layer of oil. Cook patties for 4-5 minutes on each side, until golden and crispy.
- Serve: Serve salmon cakes hot with lemon wedges, tartar sauce, and fresh parsley.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Recipe in 20 Minutes
- Common mistake and fix: Adding too much liquid to the mixture can cause the patties to fall apart. To fix, add more breadcrumbs or flour to absorb excess moisture.
- Pro tip: For even cooking, make sure your salmon cakes are all about the same size.
- Pro tip: To prevent overcooking, use an instant-read thermometer. Salmon cakes are done at 145°F (63°C).
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: Mix the ingredients up to 1 day ahead. Form patties and refrigerate until ready to cook.
Freezing Easy Crispy Salmon Cakes Recipe in 20 Minutes
Freeze uncooked patties for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in a skillet if desired.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Substitute canned salmon for fresh if needed.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If patties are falling apart, add more breadcrumbs or flour to the mixture.
Want to level up this recipe?
Instant-Read Thermometer — Ensure perfect doneness and prevent overcooking. → Check price on Amazon
Easy Crispy Salmon Cakes Recipe in 20 Minutes
Ingredients
Main Ingredients
- 1 lb salmon fillets
- 1/2 cup breadcrumbs
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Dijon mustard
- Mayonnaise
- Lemon wedges for serving
Optional Toppings
- Tartar sauce
- Fresh parsley, chopped
Instructions
- Prepare Salmon: Pulse salmon in a food processor until it reaches a coarse texture. Be careful not to overprocess.
- Mix Ingredients: In a large bowl, combine pulsed salmon, breadcrumbs, onion, garlic, eggs, mustard, mayonnaise, salt, and pepper. Mix well.
- Form Patties: Form the mixture into 8 equal patties, about 1/3 cup each. Place on a parchment-lined baking sheet.
- Chill: Chill patties in the refrigerator for at least 30 minutes to help them hold together during cooking.
- Cook: Heat a cast iron skillet over medium heat. Add a thin layer of oil. Cook patties for 4-5 minutes on each side, until golden and crispy.
- Serve: Serve salmon cakes hot with lemon wedges, tartar sauce, and fresh parsley.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Substitute canned salmon for fresh if needed.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If patties are falling apart, add more breadcrumbs or flour to the mixture.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked patties for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in a skillet if desired.
- Make ahead: Mix the ingredients up to 1 day ahead. Form patties and refrigerate until ready to cook.
Nutrition Per Serving
- Calories: 180
- Protein: 16g
- Fat: 11g
- Carbs: 6g
- Fiber: 0g
- Sugar: 1g
- Sodium: 350mg
- Cholesterol: 100mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Salmon Cakes Recipe in 20 Minutes FAQs
Yes, mix the ingredients up to 1 day ahead and form patties. Refrigerate until ready to cook.
Adding too much liquid to the mixture can cause this. Add more breadcrumbs or flour to absorb excess moisture.
Yes, cook at 375°F (190°C) for 8-10 minutes, flipping halfway through.
Reheat in the oven at 350°F (180°C) for 10-15 minutes for the best texture.
Yes, substitute canned salmon for fresh if needed. Drain excess liquid first.
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!
