Easy Crispy Salmon Cakes Recipe (Ready in 20 Minutes!)

Looking for a quick, budget-friendly dinner that tastes like it came from your favorite seafood restaurant? These crispy salmon cakes are the recipe you need.

There is nothing like the taste and texture of a delicious salmon cake. They are golden on the outside, tender on the inside, and packed with all the flavor without all the fuss. They come together in just under 20 minutes, making them perfect for busy weeknights, light lunches, or even appetizers for guests.

It’s incredibly satisfying to turn a simple pantry staple like canned salmon into this restaurant-worthy meal. And rest assured that these salmon cakes pack so much flavor into each patty, they will satisfy even the pickiest eater! These salmon cakes combine flaky salmon, breadcrumbs, and savory seasonings for a mouthwatering dish.

For years, salmon cakes have been an underrated weeknight dinner. While trendy recipes come and go, salmon cakes remain one of the most practical, protein-packed, and budget-friendly meals you can make. So read on for helpful tips and favorite serving suggestions, and be sure to save this recipe or print out the recipe card below to have this on hand anytime you’re looking for a quick and delicious meal!

What Are Salmon Cakes?

Salmon cakes, or salmon patties, are pan-fried savory patties made with flaky salmon, breadcrumbs, eggs, and seasonings. They’re a classic comfort food in many American kitchens and are especially popular because canned salmon makes them both convenient and affordable.

You’ll find them served as a main dish alongside some vegetables and a dipping sauce, or bite-sized as an appetizer. They can also be sandwiched between light, fluffy bread like brioche buns or toasted rolls for an easy-to-pack lunch.

However you plan to enjoy salmon cakes, try out this recipe for great results and be sure to share your thoughts in the comments below!

Nutrition Highlights

Salmon, along with many fish, is highly nutritious, serving as a great source of vitamins, minerals, protein, and healthy fats. It is considered a nutrient-dense superfood that helps to support brain, heart, and joint health.

Salmon can be purchased wild-caught or farm-raised. I always recommend buying salmon that is wild-caught because it is leaner, has fewer calories, and has slightly more protein than farm-raised. But it is seasonal and tends to be more expensive. Regardless of which type of salmon you choose to buy, quality matters. Make sure the package you buy is labeled antibiotic-free and sustainably sourced.

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Printable Crispy Salmon Cakes Recipe Card

These crispy salmon cakes are a perfect way to turn canned salmon into the star of the meal. This protein-packed and flavor-packed meal is great for lunch, dinner, or meal prep, too!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Appetizer, Dinner, Lunch, Snacks

Cuisine: American

Keyword: Crispy Salmon Cakes, seafood

Servings: 8 salmon cakes

Calories: 142kcal

Author: Mackenzie

Ingredients

• 3-7.5 oz cans of salmon, drained
• ½ cup canned diced tomatoes with chilies
• 3 tbsp mayonnaise
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 2 whole eggs
• 1 ½ cups breadcrumbs
• vegetable oil, for frying

Instructions

• In a large mixing bowl, combine salmon, diced tomatoes with chilies, mayonnaise, spices, eggs, and breadcrumbs. Mix well until fully combined.
• Scoop out golf ball-sized portions of the mixture and form them into patties, each about ½ inch thick.
• Heat a skillet on medium heat and fill it with about ¼ inch of vegetable oil.
• Cook the patties on each side until they are golden brown and cooked through (about 4-5 minutes per side).
• Serve the crispy salmon cakes hot with tartar sauce for dipping and enjoy!

Notes

• If the mixture is too moist to form into balls, add up to 1/2 cup more of breadcrumbs.

Nutrition

Calories: 142kcal

Step-by-Step Instructions

This quick and easy recipe is made even simpler with the step-by-step directions below and helpful images you can use as you make this recipe at home!

Step 1: Measure and Prepare Ingredients

Drain the canned salmon and measure all of your ingredients before proceeding with the recipe.

Step 2: Make the Salmon Cake Mixture

In a large mixing bowl, combine the drained salmon, 1/2 cup diced tomatoes with chilies, 3 tbsp mayonnaise, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cayenne pepper, 2 whole eggs, and 1 1/2 cups of breadcrumbs. Mix well with a fork or your hands until everything is fully combined.

Step 3

Scoop out golf ball-sized portions of the salmon mixture and form them into patties. You should get about 8 patties. Flatten each patty to about 1/2 inch thick.

Step 4

Heat a skillet over medium heat and fill it with about 1/4 inch of vegetable oil. Let the oil get nice and hot.

Step 5

Cook the patties in the hot oil for about 4-5 minutes on each side, until they are golden brown and cooked through. Serve hot with your favorite sides and enjoy!

Tip: Salmon should be cooked to an internal temperature of 135ºF for safe consumption. Keep a digital kitchen thermometer amongst your kitchen tools so you never have to doubt when your food is cooked!

Crispy Salmon Cake Variations

Here are a few great ways to change up how you make these salmon cakes. From oil-free cooking alternatives to some flavor kicks, read on and get inspired to add your own favorite seasonings to these salmon cakes. Be sure to let us know in the comments section what your favorite way to season seafood is!

Baked Salmon Cakes

This is a healthier alternative to frying the salmon cakes, and the result is still nice and crispy. Bake the patties on a parchment or aluminum-lined baking sheet at 350ºF for 10-15 minutes, flipping them halfway to crisp both sides.

Air Fryer Salmon Cakes

This is another oil-free cooking alternative that bakes up fast and crisp. Bake these in the air fryer at 375ºF for about 8-10 minutes, flipping halfway through.

Low-Carb

These salmon cakes can be made even lower in carbs if you’re following a special diet or prefer to lower your carb intake in any way you can. Try substituting the bread crumbs for almond flour, almond meal, or even parmesan cheese for a super tasty alternative!

Give It a Flavor Kick

Substitute the seasonings (garlic powder, onion powder, and cayenne) for 2 teaspoons of Old Bay seasoning to give these more of that southern seafood flavor!

Make-Ahead & Storage Tips

These salmon cakes are excellent for meal prep as they store and transport well. They are also perfect to make ahead of time and store in the freezer to pull out and reheat as needed. This makes for great last-minute meals to always have on hand when dinner emergencies arise!

Storing Salmon Cakes

These cooked salmon cakes keep well in the fridge for up to 3-4 days. Allow them to cool completely, then store in an airtight container.

In the freezer, these cooked patties will keep for up to 2 months. Allow them to cool, then place them in the freezer on a baking tray in a single layer until they are frozen solid. Transfer them to an airtight container or freezer-safe bag, and return to the freezer.

To reheat frozen salmon cakes, if possible, defrost them in the fridge for a few hours (overnight is best). Then, fry them in oil as written in the recipe above or place them on a baking tray and reheat at 350ºF for 10-15 minutes, or until crispy on the outside and hot and steaming inside. You can also reheat these salmon cakes in an air fryer. I would avoid reheating these in the microwave as they will lose that wonderfully crispy exterior.

Make-Ahead

These salmon cakes can be made ahead and either refrigerated or frozen before cooking. If you are planning to refrigerate these, the recipe can be prepared up to a day ahead. Mix all of the ingredients in a bowl, wrap the bowl tightly with plastic wrap, and store it in the fridge for up to 24 hours. When ready to use, form the mixture into patties and continue with the cooking instructions in the recipe card above.

To freeze the uncooked salmon cakes, combine all of the ingredients and form into patties. Lay the patties on a parchment-lined baking tray and freeze until frozen solid. Then, transfer them to an airtight container or freezer-safe bag and store the uncooked salmon cakes for up to 2 months.

When ready to cook, heat oil in a pan over medium-high heat, and fry the salmon cakes until crispy on the outside and cooked through inside. The internal temperature of cooked fish should be around 135ºF.

You can also reheat these salmon cakes in the oven. Place them on the baking tray from frozen, and bake at 350ºF for 10-20 minutes to ensure the salmon cakes are crispy and fully cooked.

Crispy Salmon Cakes FAQs

There are plenty of ways to put your own spin on these crispy salmon cakes. Use fresh instead of canned, add spices to your liking, or serve them up with a homemade sauce. From ways to cook these to how to store them, your questions get answered below. Read on and see!

Can I Use Fresh Salmon Instead of Canned?

You can absolutely use fresh salmon instead of canned for this recipe. Canned salmon is an affordable and convenient option, but if you prefer to use fresh salmon, remove the skin and finely dice or shred it before mixing it with the rest of the ingredients. You will need about 1 1/2 pounds of fresh salmon to replace the canned salmon in this recipe.

Are Salmon Cakes Healthy?

Salmon is an excellent source of protein and omega-3s. As well, it is high in Vitamin D. These salmon cakes are a great low-carb meal that offers a variety of vitamins and minerals. This recipe fries the salmon cakes in a small amount of oil. As with all foods, I recommend everything in moderation, and if you prefer not to fry these, you can bake them for a healthier option. Read the “Make Ahead” section above for exactly how to make and bake these salmon cakes to avoid the extra cooking oil in your diet.

Are These Good For Meal Prepping?

These salmon cakes are a perfect meal prep option. They are low-carb, protein-packed, and easy to store. They pack well in lunches and can be enjoyed on their own or paired with a side salad or veggies and some of your favorite dipping sauce to make it a full meal.

I love cooking these salmon cakes at the beginning of the week and storing them in the fridge for an easy lunch option. Or I will make a batch and keep them in the freezer, where they last up to 2 months, so I always have a backup plan for quick lunch or dinner options!

Salmon Cakes Wrap Up

These crispy salmon cakes take simple and convenient ingredients and turn them into seafood restaurant-quality meals. They are easy and affordable to make and incredibly satisfying. Whether you’re in need of a quick dinner idea, prepping lunches, or hosting friends, this recipe delivers flavor and crunch without spending much.

It’s easy enough for busy weeknights when you’re short on time and energy. And it’s versatile enough to adapt to whatever you have on hand. Serve them with a fresh salad, tuck them into a toasted bun, pair them with roasted vegetables, or enjoy them straight from the skillet with your favorite dipping sauce.

But beyond convenience, this recipe represents the beauty of simple cooking. Not every great meal needs to be trendy or complicated. Sometimes the best dishes are the ones built on practical ingredients, balanced flavors, and straightforward techniques.

So whether it’s the sound of the patties sizzling in the pan or watching them turn perfectly golden and crisp around the edges, this recipe delivers comfort and makes it easy to feel confident in the kitchen.

If you try this recipe, leave a comment below and let me know how it turned out! And don’t forget to check out more easy appetizers and seafood recipes to bring some more flavor and fun to your kitchen!

Share Your Thoughts!

How did these crispy salmon cakes turn out for you? Did you choose to serve them up on their own or with a homemade spicy chipotle sauce? Be sure to share in the comments section to connect with other home cooks!