Easy Crispy Salmon Cakes Ready in 20 Minutes

Easy Salmon Cakes are crispy on the outside, flaky on the inside, and ready in just 20 minutes. After making these dozens of times, I’ve discovered the trick to perfect salmon cakes every time. The secret is to pat the mixture dry before cooking for extra crispiness. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Lemon Chicken Pasta Bake and Easy Sweet and Spicy Pickle Slaw.

What You'll Need for Easy Crispy Salmon Cakes 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 cup panko breadcrumbs
• 2 eggs
• 1 small onion, finely chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• Salt and pepper
• Dijon mustard
• Fresh dill
• Optional: Lemon wedges
• Optional: Tartar sauce
• Optional: Fresh dill for garnish

How to Make Easy Crispy Salmon Cakes Ready in 20 Minutes

1. Prepare salmon: Chop salmon into chunks and pulse in a food processor until finely ground. Transfer to a bowl.
2. Mix ingredients: Add eggs, breadcrumbs, onion, dill, mustard, salt, and pepper to the bowl. Mix well to combine.
3. Form patties: Form mixture into 8 equal patties, about 1/2-inch thick. Place on a plate lined with parchment paper.
4. Chill: Chill patties in the refrigerator for 15 minutes to help them hold together.
5. Cook: Heat a large skillet over medium heat. Add oil and once hot, add patties. Cook until golden brown and crispy, about 4-5 minutes per side.

Storing & Reheating Easy Crispy Salmon Cakes Ready in 20 Minutes

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: Prepare patties up to a day ahead. Store in the refrigerator until ready to cook.

Freezing Easy Crispy Salmon Cakes Ready 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 a preheated 350°F oven for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 30-45 seconds or until heated through. This may make the cakes soggy.

Recipe Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
• Best substitution: Canned salmon can be used in place of fresh salmon.
• Make-ahead: Prepare patties up to a day ahead. Store in the refrigerator until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If your salmon cakes are falling apart, try adding more breadcrumbs or chilling the patties for longer before cooking.

Easy Crispy Salmon Cakes Ready in 20 Minutes

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free (use gluten-free breadcrumbs)

Ingredients

Main Ingredients

• 1 lb salmon fillets
• 1 cup panko breadcrumbs
• 2 eggs
• 1 small onion, finely chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Seasonings

• Salt and pepper
• Dijon mustard
• Fresh dill

Optional Toppings

• Lemon wedges
• Tartar sauce
• Fresh dill for garnish

Instructions

1. Prepare salmon: Chop salmon into chunks and pulse in a food processor until finely ground. Transfer to a bowl.
2. Mix ingredients: Add eggs, breadcrumbs, onion, dill, mustard, salt, and pepper to the bowl. Mix well to combine.
3. Form patties: Form mixture into 8 equal patties, about 1/2-inch thick. Place on a plate lined with parchment paper.
4. Chill: Chill patties in the refrigerator for 15 minutes to help them hold together.
5. Cook: Heat a large skillet over medium heat. Add oil and once hot, add patties. Cook until golden brown and crispy, about 4-5 minutes per side.

Notes

• Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
• Best substitution: Canned salmon can be used in place of fresh salmon.
• Make-ahead: Prepare patties up to a day ahead. Store in the refrigerator until ready to cook.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If your salmon cakes are falling apart, try adding more breadcrumbs or chilling the patties for longer before cooking.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator 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 a preheated 350°F oven for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 30-45 seconds or until heated through. This may make the cakes soggy.
• Make ahead: Prepare patties up to a day ahead. Store in the refrigerator until ready to cook.

Nutrition Per Serving

• Calories: 360
• Protein: 30g
• Fat: 18g
• Carbs: 15g
• Fiber: 1g
• Sugar: 1g
• Sodium: 500mg
• Cholesterol: 150mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Crispy Salmon Cakes Ready in 20 Minutes FAQs

A Warm Final Note

I can’t wait for you to try Easy Crispy Salmon Cakes 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!