Air Fryer Salmon Patties
These air fryer salmon patties turn canned salmon and pantry staples into crispy, golden patties in under 30 minutes. No deep frying, no oil splatter, and no standing over a skillet—just a crunchy golden crust with a tender, flaky center that tastes like it took much more effort than it actually did.
Equipment
- Air fryer
- Large mixing bowl
- Silicone spatula
- Meat thermometer optional but recommended for accurate doneness
- Air fryer parchment liners optional, perforated liners work best
- Measuring cups and spoons
- Small cookie scoop or 1/2 cup measuring cup for portioning patties
Ingredients
- 2 cans (14.75 oz each) Wild Caught Canned Salmon drained and bones removed
- 1 cup Panko Breadcrumbs
- 2 large eggs beaten
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/4 cup finely diced green onion
- 2 tablespoons chopped fresh dill
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon garlic powder
- 1 tablespoon capers drained and roughly chopped
- salt to taste
- black pepper to taste
- olive oil spray for the air fryer basket
For Serving (Optional)
- toasted buns for sandwiches
- lettuce
- tomato sliced
- tartar sauce or remoulade or lemon dill yogurt sauce
- green salad for a lighter meal
- lemon wedges for serving
Instructions
- Drain the canned salmon thoroughly. Remove any bones or skin with your fingers if desired, then flake the salmon with a fork in a large mixing bowl.
- Add the beaten eggs, mayonnaise, Dijon mustard, and fresh lemon juice to the flaked salmon. Stir gently with a spatula until evenly distributed.
- Sprinkle in the panko breadcrumbs, green onion, fresh dill, Old Bay seasoning, garlic powder, and chopped capers. Season with salt and black pepper. Fold together gently until just combined, being careful not to overmix.
- Use a 1/2 cup measuring cup or cookie scoop to portion the mixture. Shape each portion into a patty about 3/4 inch thick. Place on a plate and refrigerate for 10 minutes if the mixture feels loose.
- Preheat the air fryer to 375°F for about 3 minutes. Line the basket with a perforated parchment liner if using, or lightly spray the basket with olive oil. Arrange patties in a single layer with space between each.
- Lightly spray the tops of the patties with olive oil. Air fry at 375°F for 5 minutes. Carefully flip each patty, spray the newly exposed side, and continue air frying for another 4 to 5 minutes until golden brown and the internal temperature reaches 145°F.
- Remove patties from the air fryer and let rest on a plate for 2 minutes. This helps them firm up. Serve warm with your favorite dipping sauce, on a bun, or over a salad.
Notes
- Drain the canned salmon very well—excess liquid leads to soggy, crumbly patties.
- Chill the shaped patties for 10 minutes before cooking if the mixture feels soft; this helps them hold together.
- Don't skip spraying both sides with olive oil—it creates the crispy crust in the air fryer.
- Avoid overcrowding the basket; cook in batches if needed to ensure even air circulation.
- Use a fish spatula or thin spatula to flip gently and keep the patties intact.
- For spicy patties, add a diced jalapeño or a teaspoon of hot sauce to the mixture.
- For cheesy patties, fold in 1/4 cup of shredded cheddar or Parmesan.
- For gluten-free patties, swap panko for crushed gluten-free crackers or almond flour.
- To use fresh salmon, cook and flake about 2 cups of salmon, then follow the same mixing and forming steps.
- Store cooked patties in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
Nutrition
Serving: 1pattyCalories: 165kcalCarbohydrates: 6gProtein: 14gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 3.8gCholesterol: 85mgSodium: 420mgPotassium: 240mgFiber: 0.5gSugar: 1gVitamin A: 8IUVitamin C: 6mgCalcium: 4mgIron: 6mg
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