Crispy Salmon Cakes in 20 Minutes: Better Than Takeout
Easy Crispy Salmon Cakes ready in 20 minutes. After making these many times, I’ve discovered the trick to perfectly crispy salmon cakes every time. The golden, crispy exterior gives way to tender, flaky salmon, and a creamy dill sauce ties it all together. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Hearty Beef Ragu Pasta and Creamy Tortellini with Tomatoes.
Why This Crispy Salmon Cakes in 20 Minutes: Better Than Takeout Is Pure Comfort
- Quick and easy weeknight dinner
- Crispy golden exterior with tender, flaky salmon inside
- Creamy dill sauce that pairs perfectly
- Better than takeout taste at home
What You'll Need for Crispy Salmon Cakes in 20 Minutes: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Canned salmon
- Breadcrumbs
- Onion
- Eggs
- Mayonnaise
- Dill
- Lemon
- Salt
- Pepper
- Optional: Lemon wedges
- Optional: Fresh dill
đź“ť Ingredient Notes
- Canned salmon: Make sure to remove any bones or skin.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfectly crispy salmon cakes → See on Amazon
- Box grater — Quickly grate onion for even distribution → See on Amazon
How to Make Crispy Salmon Cakes in 20 Minutes: Better Than Takeout
- Prepare ingredients: Grate onion, mix salmon, breadcrumbs, egg, mayonnaise, dill, salt, and pepper in a bowl.
- Form salmon cakes: Form mixture into 8 equal patties, about 1/4 cup each.
- Cook salmon cakes: Heat oil in a large skillet over medium heat. Add salmon cakes and cook until golden, about 4 minutes per side.
Cook's Tips for Perfect Crispy Salmon Cakes in 20 Minutes: Better Than Takeout
- Common mistake and fix: Adding too much mayonnaise can make the cakes fall apart. Use just enough to bind the ingredients.
- Pro tip: For extra crispy cakes, refrigerate the formed patties for 15 minutes before cooking.
- Pro tip: To prevent overcooking, use a meat thermometer to ensure the salmon cakes reach an internal temperature of 145°F.
Storing & Reheating Crispy Salmon Cakes in 20 Minutes: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Form salmon cakes up to 1 day ahead. Store in the fridge until ready to cook.
Freezing Crispy Salmon Cakes in 20 Minutes: Better Than Takeout
Freeze uncooked salmon cakes for up to 2 months. Thaw before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in a skillet.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon cake mixture.
- Best substitution: Substitute canned salmon with cooked, flaked fresh salmon.
- Make-ahead: Form salmon cakes up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: Double the recipe for a crowd.
- Troubleshooting: If salmon cakes are falling apart, add more breadcrumbs or an extra egg to the mixture.
Want to level up this recipe?
Meat thermometer — Ensures perfectly cooked salmon cakes every time → Check price on Amazon
Crispy Salmon Cakes in 20 Minutes: Better Than Takeout
Ingredients
Main Ingredients
- Canned salmon
- Breadcrumbs
- Onion
- Eggs
- Mayonnaise
Seasonings
- Dill
- Lemon
- Salt
- Pepper
Optional Toppings
- Lemon wedges
- Fresh dill
Instructions
- Prepare ingredients: Grate onion, mix salmon, breadcrumbs, egg, mayonnaise, dill, salt, and pepper in a bowl.
- Form salmon cakes: Form mixture into 8 equal patties, about 1/4 cup each.
- Cook salmon cakes: Heat oil in a large skillet over medium heat. Add salmon cakes and cook until golden, about 4 minutes per side.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the salmon cake mixture.
- Best substitution: Substitute canned salmon with cooked, flaked fresh salmon.
- Make-ahead: Form salmon cakes up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: Double the recipe for a crowd.
- Troubleshooting: If salmon cakes are falling apart, add more breadcrumbs or an extra egg to the mixture.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked salmon cakes for up to 2 months. Thaw before cooking.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in a skillet.
- Make ahead: Form salmon cakes up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 320
- Protein: 25g
- Fat: 18g
- Carbs: 12g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 125mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Salmon Cakes in 20 Minutes: Better Than Takeout FAQs
Yes, form salmon cakes up to 1 day ahead. Store in the fridge until ready to cook.
Adding too much mayonnaise or not enough breadcrumbs can cause salmon cakes to fall apart. Use just enough mayonnaise to bind the ingredients and add more breadcrumbs if needed.
Yes, freeze uncooked salmon cakes for up to 2 months. Thaw before cooking.
Yes, cook salmon cakes in the air fryer at 375°F for 8-10 minutes, flipping halfway through.
Serve salmon cakes with a side of roasted vegetables, quinoa, or a green salad. For a complete meal, try them with my Hearty Beef Ragu Pasta or Creamy Tortellini with Tomatoes.
A Warm Final Note
I can’t wait for you to try Crispy Salmon Cakes in 20 Minutes: Better Than Takeout 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!
