Easy Crispy Salmon Cakes Recipe Ready 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’ve 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 Refreshing Lemon Ginger Wellness Water Recipe for Summer and Easy Baked Greek Lentil Meatballs with Tzatziki Sauce.
Why This Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes Is Pure Comfort
- Crispy golden exterior
- Tender, flaky salmon inside
- Ready in just 20 minutes
- Better than takeout
What You'll Need for Easy Crispy Salmon Cakes Recipe 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
- Panko breadcrumbs
- Egg
- Onion
- Bell pepper
- Mayonnaise
- Salt
- Pepper
- Garlic powder
- Paprika
- Lemon juice
- Optional: Lemon wedges
- Optional: Fresh parsley
- Optional: Tartar sauce
📝 Ingredient Notes
- Canned salmon: Make sure to remove any bones and skin.
🛒 Tools & Equipment I Recommend
- Panko breadcrumbs — Gives salmon cakes a crispy exterior → See on Amazon
- Non-stick skillet — Prevents salmon cakes from sticking → See on Amazon
How to Make Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
- Prepare salmon mixture: In a bowl, mix canned salmon, egg, mayonnaise, onion, bell pepper, salt, pepper, garlic powder, and paprika.
- Form salmon cakes: Add panko breadcrumbs to the mixture and mix well. Form into 8-10 cakes.
- Cook salmon cakes: Heat a non-stick skillet over medium heat. Add olive oil and cook salmon cakes for 4-5 minutes on each side until golden and crispy.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
- Common mistake and fix: Adding too much mayonnaise can make the mixture too wet. If this happens, add more panko breadcrumbs until the mixture holds together.
- Pro tip: For extra flavor, mix in some chopped fresh dill or capers with the salmon mixture.
- Pro tip: To make these ahead, form the salmon cakes and refrigerate for up to 24 hours before cooking.
Storing & Reheating Easy Crispy Salmon Cakes Recipe Ready 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: Form the salmon cakes and refrigerate for up to 24 hours before cooking.
Freezing Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
Freeze cooked salmon cakes for up to 2 months. Reheat in the oven at 375°F (190°C) for 10-12 minutes.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 375°F (190°C) for 10-12 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Instead of canned salmon, you can use cooked, flaked fresh salmon.
- Make-ahead: Form the salmon cakes and refrigerate for up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon cakes are sticking to the pan, they may not be cooked long enough. Cook for an additional 1-2 minutes on each side.
Want to level up this recipe?
Food processor — Chops onions and bell peppers quickly and evenly → Check price on Amazon
Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
Ingredients
Main Ingredients
- Canned salmon
- Panko breadcrumbs
- Egg
- Onion
- Bell pepper
- Mayonnaise
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Lemon juice
Optional Toppings
- Lemon wedges
- Fresh parsley
- Tartar sauce
Instructions
- Prepare salmon mixture: In a bowl, mix canned salmon, egg, mayonnaise, onion, bell pepper, salt, pepper, garlic powder, and paprika.
- Form salmon cakes: Add panko breadcrumbs to the mixture and mix well. Form into 8-10 cakes.
- Cook salmon cakes: Heat a non-stick skillet over medium heat. Add olive oil and cook salmon cakes for 4-5 minutes on each side until golden and crispy.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Instead of canned salmon, you can use cooked, flaked fresh salmon.
- Make-ahead: Form the salmon cakes and refrigerate for up to 24 hours before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon cakes are sticking to the pan, they may not be cooked long enough. Cook for an additional 1-2 minutes on each side.
Storage
- Fridge: Store leftovers 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 375°F (190°C) for 10-12 minutes.
- Oven reheat: Reheat in the oven at 375°F (190°C) for 10-12 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Form the salmon cakes and refrigerate for up to 24 hours 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 Ready in 20 Minutes FAQs
Yes, you can form the salmon cakes and refrigerate for up to 24 hours before cooking.
This could be due to not adding enough panko breadcrumbs or not cooking them long enough. Make sure to cook them for at least 4-5 minutes on each side.
Yes, you can bake them at 400°F (200°C) for 10-12 minutes on each side. However, they won't be as crispy as pan-fried ones.
Easy Roasted Potato Salad with Fresh Herbs and Mustard Dressing or a side of steamed vegetables would be great.
Yes, you can use cooked, flaked fresh salmon. However, the texture will be slightly different.
A Warm Final Note
I can’t wait for you to try Easy Crispy Salmon Cakes Recipe 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!
