These air-fried salmon patties are reminiscent of classic salmon croquettes, crispy on the outside and pillowy tender on the inside. Look for canned or jarred salmon that has less than 50 milligrams of sodium per serving, and don't be afraid of varieties that have bones. They're easy to remove.

Air-Fryer Salmon Cakes

Cooking spray

½ cup whole-wheat panko breadcrumbs

dill

canola mayonnaise

Dijon mustard

¼ teaspoon ground pepper

lemon

Coat the basket of an air fryer with cooking spray.


Drain salmon; remove and discard any large bones and skin. Place the salmon in a medium bowl. Add egg, panko, dill, mayonnaise, mustard and pepper; stir gently until combined. Shape the mixture into four 3-inch-diameter cakes.


Coat the cakes with cooking spray; place in the prepared basket. Cook at 400 degrees F until browned and an instant-read thermometer inserted into the thickest portion registers 160 degrees F, about 12 minutes. Serve with lemon wedges.


These were so good! I used a Key West Seafood seasoning blend instead of dill, which I think is part of the reason they were so yummy. But I also loved how easy these were! Using the air fryer makes this such a quick and tasty dinner. Love that EW is doing air fryer recipes!

Let me first say that my mom used to make salmon patties when I was younger and I HATED those nights! My dad requested them though, and I recently bought an air fryer, so I found this recipe. 

Super easy and quick recipe to make. I used a can of red salmon that was 14.75 ounces. Also, I rehydrated minced onions and added them in and didn’t use dill as I didn’t have it. Those were the only substitutions I made. Oh, and I flipped them with 4 minutes left so they got nice and brown on both sides instead of just the top. 

These were delicious! However, they were dry (which I feel is typical of salmon patties). Next time, I’d either add more mayo and/or mustard, add another egg, or cook for maybe 10 minutes instead of 12. 

Overall, my dad loved them, and my mom and I liked them. But I’ll definitely be making this recipe again!

I used the whole can of salmon (bones and skin) put the whole can of salmon in a bowl and I took a potato masher and mashed it all up together. The bones and skin will crush up in the meat and its nutritional for you. You can’t tell it’s in the meat once it’s cooked. I used to separate that stuff and it just took way to long and it to nutrition out of the salmon patty.

The air-fried salmon patty recipe in this video is reminiscent of classic salmon croquettes, crispy on the outside and pillowy tender on the inside. To make it, look for canned or jarred salmon that has less than 50 milligrams of sodium per serving.

air-fryer salmon cakes

Total: 25 minutes

Author : Adam Hickman

Ingredients

Instructions

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