Easy Crispy Salmon Cakes in 20 Minutes
Easy Salmon Cakes ready in 20 minutes? Yes, please! After making these many times, I discovered the trick to perfectly crispy salmon cakes every time. The golden, flaky salmon and creamy dill sauce will make your taste buds dance. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Healthy Orange Chicken Recipe for Dinner and Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub.
Why This Easy Crispy Salmon Cakes in 20 Minutes Is Pure Comfort
- Golden, crispy exterior
- Flaky, tender salmon inside
- Creamy dill sauce for dipping
- Ready in just 20 minutes
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.
- 1 lb salmon fillets
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh dill
- 1/4 cup chopped red onion
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 1 egg
- Salt and pepper, to taste
- Salt and pepper
- Dijon mustard
- Mayonnaise
- Fresh dill
- Optional: Lemon wedges
- Optional: Fresh dill for garnish
📝 Ingredient Notes
- Salmon fillets: Skinless and boneless for easy prep
🛒 Tools & Equipment I Recommend
- Stainless Steel Mixing Bowls — Perfect for combining ingredients → See on Amazon
- Cast Iron Skillet — Even heat for perfect searing → See on Amazon
How to Make Easy Crispy Salmon Cakes in 20 Minutes
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a food processor, pulse salmon until coarsely chopped. Transfer to a bowl.
- Step 3: Add breadcrumbs, dill, onion, mustard, mayonnaise, egg, salt, and pepper. Mix well.
- Step 4: Form mixture into 8-10 patties, about 1/4 cup each. Place on prepared baking sheet.
- Step 5: Bake for 10-12 minutes, then flip and bake for another 5-7 minutes, until golden and crispy.
Cook's Tips for Perfect Easy Crispy Salmon Cakes in 20 Minutes
- : For extra crispiness, refrigerate formed patties for 30 minutes before baking.
- Common mistake and fix: Avoid overmixing the salmon to prevent tough cakes. Pulse in food processor until coarsely chopped.
- : For a lighter option, cook salmon cakes in an air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway.
- : Serve with a creamy dill sauce made from Greek yogurt, dill, lemon juice, and a pinch of sugar.
Storing & Reheating Easy Crispy Salmon Cakes in 20 Minutes
Short-Term Storage
Store in an airtight container in the fridge. Store leftover salmon cakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the salmon mixture up to a day ahead. Keep covered in the fridge until ready to bake.
Freezing Easy Crispy Salmon Cakes in 20 Minutes
Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until heated through. Microwave: Reheat in the microwave for 30-45 seconds, until heated through (but be careful, it can make them soggy).
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Replace salmon with canned tuna or cooked crab meat for a similar texture.
- Make-ahead: You can prepare the salmon mixture up to a day ahead. Keep covered in the fridge until ready to bake.
- Scaling: This recipe is easy to double or triple for a crowd.
- Troubleshooting: If your salmon cakes are falling apart, try adding more breadcrumbs or refrigerating the formed patties for 30 minutes before baking.
Want to level up this recipe?
Food Processor — Effortlessly chops salmon and combines ingredients → Check price on Amazon
Easy Crispy Salmon Cakes in 20 Minutes
Ingredients
Main Ingredients
- 1 lb salmon fillets
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh dill
- 1/4 cup chopped red onion
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise
- 1 egg
- Salt and pepper, to taste
Seasonings
- Salt and pepper
- Dijon mustard
- Mayonnaise
- Fresh dill
Optional Toppings
- Lemon wedges
- Fresh dill for garnish
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a food processor, pulse salmon until coarsely chopped. Transfer to a bowl.
- Step 3: Add breadcrumbs, dill, onion, mustard, mayonnaise, egg, salt, and pepper. Mix well.
- Step 4: Form mixture into 8-10 patties, about 1/4 cup each. Place on prepared baking sheet.
- Step 5: Bake for 10-12 minutes, then flip and bake for another 5-7 minutes, until golden and crispy.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the mixture.
- Best substitution: Replace salmon with canned tuna or cooked crab meat for a similar texture.
- Make-ahead: You can prepare the salmon mixture up to a day ahead. Keep covered in the fridge until ready to bake.
- Scaling: This recipe is easy to double or triple for a crowd.
- Troubleshooting: If your salmon cakes are falling apart, try adding more breadcrumbs or refrigerating the formed patties for 30 minutes before baking.
Storage
- Fridge: Store leftover salmon cakes in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag. Thaw overnight in the fridge before cooking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, until heated through (but be careful, it can make them soggy).
- Make ahead: You can prepare the salmon mixture up to a day ahead. Keep covered in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 120
- Protein: 15g
- Fat: 5g
- Carbs: 5g
- Fiber: 0.5g
- Sugar: 0.5g
- Sodium: 250mg
- Cholesterol: 60mg
- Sat. Fat: 1g
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 a day ahead. Keep covered in the fridge until ready to bake. However, I don't recommend freezing cooked salmon cakes as they can become soggy.
If your salmon cakes are falling apart, try adding more breadcrumbs or refrigerating the formed patties for 30 minutes before baking. Overmixing the salmon can also make the cakes tough and prone to falling apart.
Yes, you can cook salmon cakes in an air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway. This will give you a lighter, crispier result.
These salmon cakes pair well with a creamy dill sauce, a side salad, or roasted vegetables. For a complete meal, try serving them with Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub.
Absolutely! These homemade salmon cakes are fresher, healthier, and just as delicious as takeout. Plus, they're ready in just 20 minutes.
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!
