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Air Fryer Salmon Cakes

Fresh salmon bound with egg, panko, and a little mayo, then air fried to a golden crust. Chilling the mix and the formed patties is what keeps them from breaking apart.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb skinless boneless salmon finely chopped or flaked
  • 1 large egg
  • 1/4 cup panko or dried breadcrumbs
  • 2 tbsp green or red onion finely chopped
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp capers chopped, optional
  • 1/2 tsp paprika
  • 1-2 tbsp mayonnaise or Greek yogurt
  • 2 tbsp olive oil or melted butter for brushing
  • kosher salt and black pepper

Equipment

  • Air fryer
  • Mixing bowl
  • Paper towels

Method
 

  1. Combine salmon, egg, panko, onion, Dijon, lemon juice, mayonnaise, paprika, salt, and pepper. Mix just until it holds; add another teaspoon of mayo if it looks crumbly.
  2. Chill the mixture 15 to 20 minutes so it firms up enough to shape.
  3. Shape into 4 to 6 patties about 1/2 inch thick and press lightly to even them out.
  4. Preheat the air fryer to 400°F (200°C) for 3 minutes. Brush both sides of the patties with oil.
  5. Cook 8 to 10 minutes, flipping halfway, until golden and just set in the centre.

Notes

Chill twice: once as a mixture, once as formed patties. It is the single biggest fix for cakes that fall apart in the basket.
Crumb choice: panko crisps harder than fine breadcrumbs. For gluten-free, use GF panko or crushed almonds.
Herbed yogurt dip: 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp chopped dill, 1 tsp minced garlic, salt to taste.
Chipotle mayo: 1/4 cup mayonnaise, 1 tsp lime juice, 1/2 tsp chopped chipotle in adobo, a pinch of salt.
Freeze: freeze formed patties on a tray, then bag. Cook from frozen at 400°F for 12 to 15 minutes, flipping halfway.