Easy Crispy Salmon Cakes in 20 Minutes
Easy Salmon Cakes ready in just 20 minutes! After making these many times, I’ve perfected the crispy exterior with a tender, flaky salmon center. The trick is to not overmix the salmon mixture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Korean BBQ Meatball Rice Bowls and Creamy Strawberry Swirl Cheesecake.
Why This Easy Crispy Salmon Cakes 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 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
- Salt
- Pepper
- Garlic powder
- Paprika
- Lemon juice
- Optional: Lemon wedges
- Optional: Fresh herbs
- Optional: Tartar sauce
📝 Ingredient Notes
- Canned salmon: Make sure to remove any bones and skin.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness → See on Amazon
- Fish spatula — Prevents salmon cakes from breaking apart → See on Amazon
How to Make Easy Crispy Salmon Cakes in 20 Minutes
- Prepare salmon mixture: In a bowl, combine canned salmon, breadcrumbs, egg, onion, bell pepper, salt, pepper, garlic powder, and paprika. Mix gently until combined.
- Form salmon cakes: Using your hands, form the mixture into 8 equal-sized cakes. Be careful not to overmix or overpack the cakes.
- Cook salmon cakes: Heat a large skillet over medium heat. Add a small amount of oil. Place the salmon cakes in the skillet and cook for 4-5 minutes on each side, or until golden and crispy.
Cook's Tips for Perfect Easy Crispy Salmon Cakes in 20 Minutes
- Common mistake and fix: The #1 reason this recipe fails is overmixing the salmon mixture. To prevent this, mix the ingredients gently and avoid overpacking the cakes.
- Pro tip: For extra flavor, add a squeeze of lemon juice to the salmon mixture.
- Pro tip: To keep the salmon cakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
Storing & Reheating Easy Crispy Salmon Cakes 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: You can prepare the salmon mixture up to 1 day ahead. Store in the fridge until ready to cook.
Freezing Easy Crispy Salmon Cakes in 20 Minutes
Freeze uncooked salmon cakes on a baking sheet, then transfer to an airtight container. Reheat in the oven at 375°F for 10-12 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover salmon cakes in the oven at 375°F for 5-7 minutes. Microwave: Reheat leftover salmon cakes in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon mixture.
- Best substitution: Replace canned salmon with cooked, flaked fresh salmon.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon cakes are falling apart, try adding more breadcrumbs to the mixture.
Want to level up this recipe?
Food processor — Chops onions and bell peppers quickly and evenly → Check price on Amazon
Easy Crispy Salmon Cakes in 20 Minutes
Ingredients
Main Ingredients
- Canned salmon
- Breadcrumbs
- Egg
- Onion
- Bell pepper
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Lemon juice
Optional Toppings
- Lemon wedges
- Fresh herbs
- Tartar sauce
Instructions
- Prepare salmon mixture: In a bowl, combine canned salmon, breadcrumbs, egg, onion, bell pepper, salt, pepper, garlic powder, and paprika. Mix gently until combined.
- Form salmon cakes: Using your hands, form the mixture into 8 equal-sized cakes. Be careful not to overmix or overpack the cakes.
- Cook salmon cakes: Heat a large skillet over medium heat. Add a small amount of oil. Place the salmon cakes in the skillet and cook for 4-5 minutes on each side, or until golden and crispy.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon mixture.
- Best substitution: Replace canned salmon with cooked, flaked fresh salmon.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the salmon cakes are falling apart, try adding more breadcrumbs to the mixture.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked salmon cakes on a baking sheet, then transfer to an airtight container. Reheat in the oven at 375°F for 10-12 minutes.
- Oven reheat: Reheat leftover salmon cakes in the oven at 375°F for 5-7 minutes.
- Microwave reheat: Reheat leftover salmon cakes in the microwave for 30-45 seconds.
- Make ahead: You can prepare the salmon mixture up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 250
- Protein: 20g
- Fat: 12g
- Carbs: 12g
- Fiber: 2g
- Sugar: 1g
- Sodium: 500mg
- Cholesterol: 95mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Salmon Cakes in 20 Minutes FAQs
Yes, you can prepare the salmon mixture up to 1 day ahead. Store in the fridge until ready to cook. However, it's best to cook the cakes fresh for the crispy exterior.
Overcooking the salmon cakes can cause them to become dry. To prevent this, cook them for no more than 4-5 minutes on each side.
Yes, you can freeze uncooked salmon cakes. See storage notes for details.
Yes, cook the salmon cakes in the air fryer at 400°F for 8-10 minutes, flipping halfway through.
Cooked, flaked fresh salmon is the best substitute. You may need to add more breadcrumbs to the mixture to achieve the right texture.
A Warm Final Note
I can’t wait for you to try Easy Crispy Salmon Cakes 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!
