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Air Fryer Salmon Croquettes

Flaked cooked salmon bound with panko, egg, and mayo, shaped into croquettes and air fried to a crisp crust. A firm chill before cooking keeps them intact.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb cooked salmon flaked, about 2 cups
  • 1/3 cup panko or dried breadcrumbs
  • 1 egg
  • 2 tbsp mayonnaise
  • 1 tbsp onion minced
  • 1 tsp Dijon or grainy mustard
  • 1 tsp lemon zest
  • 2 tbsp fresh dill or parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • neutral oil spray

Equipment

  • Air fryer
  • Mixing bowl
  • Paper towels

Method
 

  1. Mix salmon, panko, egg, mayo, onion, mustard, lemon zest, herbs, salt, and pepper until just combined. Do not overwork it.
  2. Shape into 8 croquettes about 1/2 inch thick. Add a little more panko if the mix is loose.
  3. Refrigerate on a tray 30 to 60 minutes to set.
  4. Preheat the air fryer to 400°F (200°C). Spray the croquettes lightly with oil and cook 8 to 10 minutes, flipping halfway, until golden.
  5. Serve with lemon wedges and a dill-yogurt sauce or remoulade.

Notes

Canned salmon: drain well and pat dry, or the crumbs turn soggy.
Don't overmix: gentle mixing keeps the interior light.
Chill is structural: a 30 to 60 minute chill is what holds the shape in the basket.
From frozen: cook straight from frozen, adding 2 to 3 minutes.
Variations: 1/4 tsp smoked paprika for gentle heat, or 2 tbsp grated Parmesan for extra crust.