Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
Easy Salmon Cakes ready in 20 minutes are crispy on the outside, tender and flaky on the inside. After making these many times, I discovered the trick to perfectly crispy salmon cakes every time. The warm, golden color and crispy edges will make your kitchen smell cozy and inviting. Try them with my Easy Summer Peach Chia Pudding with Almonds for a perfect summer meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Summer Peach Chia Pudding with Almonds and Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce.
Why This Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes Is Pure Comfort
- Golden, crispy 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.
- 1 lb salmon fillets
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh dill
- 2 tbsp chopped fresh parsley
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 2 eggs
- 2 tbsp Dijon mustard
- Salt and pepper, to taste
- Salt and pepper
- Dijon mustard
- Lemon wedges for serving
- Optional: Tartar sauce
- Optional: Lemon aioli
- Optional: Fresh herbs for garnish
đź“ť Ingredient Notes
- Salmon: Use fresh, not canned or smoked salmon.
- Breadcrumbs: Panko breadcrumbs work best for crispiness.
đź›’ Tools & Equipment I Recommend
- Food processor — Pulses salmon to the perfect texture in seconds. → See on Amazon
- Cast iron skillet — Even, hot heat for perfect searing and crispiness. → See on Amazon
How to Make Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
- Prepare salmon: Cut salmon into chunks and pulse in a food processor until coarsely ground. Be careful not to overprocess.
- Mix ingredients: In a large bowl, combine ground salmon, breadcrumbs, dill, parsley, red onion, garlic, eggs, Dijon mustard, salt, and pepper. Mix well.
- Form cakes: Using your hands, form the mixture into 8-10 patties, about 1/3 cup each. Place on a parchment-lined baking sheet.
- Chill: Chill the salmon cakes in the refrigerator for at least 30 minutes to help them hold together.
- Cook: Heat a large skillet over medium-high heat. Add oil and once hot, add the salmon cakes. Cook for 4-5 minutes on each side, or until golden and crispy. Serve with lemon wedges and your choice of sauce.
Cook's Tips for Perfect Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
- Common mistake and fix: If your salmon cakes are falling apart, try chilling them longer or adding more breadcrumbs to help bind the mixture.
- Pro tip: For extra crispiness, dust the salmon cakes lightly with flour before cooking.
- Pro tip: To make ahead, form the salmon cakes and store in the refrigerator for up to 24 hours. Cook just before serving.
Storing & Reheating Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftover salmon cakes in the refrigerator for up to 3 days. Make-ahead tip: You can form the salmon cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
Freezing Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
Freeze uncooked salmon cakes 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 (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. May lose some crispiness.
Recipe Notes
- Chef tip: Using fresh salmon is key for the best flavor.
- Best substitution: Canned salmon can be used in a pinch, but fresh is best.
- Make-ahead: Form the salmon cakes up to 24 hours ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your salmon cakes are sticking to the pan, try using more oil or a non-stick skillet.
Want to level up this recipe?
Thermometer — Ensures your oil is at the perfect temperature for crispy salmon cakes. → Check price on Amazon
Easy Crispy Salmon Cakes Recipe Ready in 20 Minutes
Ingredients
Main Ingredients
- 1 lb salmon fillets
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh dill
- 2 tbsp chopped fresh parsley
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 2 eggs
- 2 tbsp Dijon mustard
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Dijon mustard
- Lemon wedges for serving
Optional Toppings
- Tartar sauce
- Lemon aioli
- Fresh herbs for garnish
Instructions
- Prepare salmon: Cut salmon into chunks and pulse in a food processor until coarsely ground. Be careful not to overprocess.
- Mix ingredients: In a large bowl, combine ground salmon, breadcrumbs, dill, parsley, red onion, garlic, eggs, Dijon mustard, salt, and pepper. Mix well.
- Form cakes: Using your hands, form the mixture into 8-10 patties, about 1/3 cup each. Place on a parchment-lined baking sheet.
- Chill: Chill the salmon cakes in the refrigerator for at least 30 minutes to help them hold together.
- Cook: Heat a large skillet over medium-high heat. Add oil and once hot, add the salmon cakes. Cook for 4-5 minutes on each side, or until golden and crispy. Serve with lemon wedges and your choice of sauce.
Notes
- Chef tip: Using fresh salmon is key for the best flavor.
- Best substitution: Canned salmon can be used in a pinch, but fresh is best.
- Make-ahead: Form the salmon cakes up to 24 hours ahead. Cook just before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your salmon cakes are sticking to the pan, try using more oil or a non-stick skillet.
Storage
- Fridge: Store leftover salmon cakes in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked salmon cakes for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. May lose some crispiness.
- Make ahead: You can form the salmon cakes up to 24 hours ahead. Keep refrigerated until ready to cook.
Nutrition Per Serving
- Calories: 150
- Protein: 15g
- Fat: 7g
- Carbs: 5g
- Fiber: 0g
- Sugar: 1g
- Sodium: 300mg
- Cholesterol: 90mg
- Sat. Fat: 1g
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 up to 24 hours ahead. Cook just before serving.
If your salmon cakes are falling apart, try chilling them longer or adding more breadcrumbs to help bind the mixture.
Yes, freeze uncooked salmon cakes for up to 2 months. Cook from frozen, adding a few minutes to cooking time.
Yes, cook salmon cakes in the air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway through.
If you don't have Dijon mustard, you can substitute with yellow mustard or omit it entirely.
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!
